Gluten Free Sour Cherry Almond Tart. |

Gluten Free Sour Cherry Almond Tart

This Sour Cherry Almond Tart is gluten-free, it's just sweet enough, and it's an easy dessert to make for your next party! Use a round 9-inch or oblong pan with a removable bottom.
Course Desserts
Cuisine Canadian, American
Prep Time 14 minutes
Cook Time 16 minutes
Total Time 30 minutes
Servings 6
Calories 398kcal
Author Flavour & Savour



  • 1 cup Superfine almond flour, packed
  • 1 cup oat flour, gluten-free, if necessary
  • 1/4 cup butter or coconut oil, melted
  • 3 tbsp maple syrup


  • 2 cups jarred, pitted sour cherries plus 1 1/4 cups juice from the jar (1-19 oz (540 ml) jar (*see note below)
  • 2 tbsp cornstarch
  • 1/4 tsp pure almond extract


  • 1/2 cup sliced almonds
  • 2 tbsp sugar
  • 1 tbsp beaten egg white


For the Crust

  • Preheat oven to 350°F. Line the bottom of a 13" x 4" oblong tart pan with a removable bottom with parchment paper and grease the sides. Alternatively, use a 9" round tart pan with a removable bottom, line and grease.
  • Combine superfine almond flour and oat flour and stir in melted butter (or coconut oil) and maple syrup until well blended. Transfer to tart pan.
    Gluten Free Sour Cherry Almond Tart. |
  • Press firmly into the bottom of the pan and up the sides, as evenly as you can. Prick all over with a fork. This will allow the steam to escape and prevent the crust from puffing up while it bakes.
    Gluten Free Sour Cherry Almond Tart. |
  • Transfer to oven and bake for 16 - 18 minutes or until golden. Edges will begin to brown slightly. Remove. Cool.

For the Filling

  • Drain the cherries, saving the juice and put the cherries in a medium bowl. Measure 1/4 cup juice and whisk it with the cornstarch in a small saucepan. Add the remaining 1 cup cherry juice. Bring to a boil and cook for about 30 seconds after it boils, whisking constantly until mixture is thick and glossy. Remove from heat and add the almond extract. 
  • Add the mixture to the cherries and gently fold until combined. Fill the baked tart shell. 
  • Combine the sliced almonds with the sugar and 1 tbsp egg white, (not the whole egg white).  Line a baking sheet with parchment paper and spread mixture out in a single layer. Bake, stirring half way through, for about 10 minutes or until almonds are lightly browned. Let cool, then break into small pieces. Arrange around the edge of the tart. Serve!


  • I used a jar of sour cherries in light syrup. This dessert was definitely sweet enough for me. If you prefer your dessert to be sweeter, you can add one or two tablespoons of sugar to the cherry juice while you heat it.
  • You can easily make your own oat flour by grinding rolled oats in a high-speed blender. Remember to measure the oat flour after grinding, not before.


Calories: 398kcal