Rich homemade cherry jam in the center of a sweet cookie tart, it’s dreamlike. The cherry tarts are gluten-free, and they are vegan, but you’d never know because they are sure to delight anyone.

Sweet Cherry Tarts [Vegan, Gluten-Free]

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Cherry Filling (yields ¾ cup jam):
  • 1 generous cup dark cherries, pitted
  • 2 Tbsp. lemon juice, approximately juice from ½ a lemon
  • ½ cup cane sugar
Cookie Tarts:
  • 1 cup gluten-free all-purpose baking flour
  • 1 tsp baking powder
  • 1/8 tsp. sea salt
  • ½ cup vegan butter substitute, + 1 tsp. for greasing pan
  • ½ cup cane sugar
  • 1 ½ tsp. pure vanilla extract

You Will Also Need:

  • 1 mini muffin pan


Cherry Filling:

  1. In a medium saucepan combine pitted cherries, lemon juice, and cane sugar. Cook over medium heat, stirring frequently breaking up the cherries as you stir. Use a potato masher to mash cherries once or twice during the cooking process. Cook until the cherry jam thickens, about 13 minutes. Set aside to cool.
Cookie Tarts:
  1. Preheat oven to 350 degrees F.
  2. Grease a mini muffin pan with some vegan butter substitute.
  3. In a medium bowl add the gluten-free all-purpose baking flour, baking powder, and sea salt. Use a whisk to stir and sift ingredients. Set aside.
  4. In a large mixing bowl add vegan butter substitute and vanilla extract. Beat until fluffy, about 2 minutes.
  5. Add the cane sugar and continue to beat for 2 more minutes.
  6. Add the dry ingredients ½ at a time and mix on low until combined.
  7. Evenly spread the tart cookie dough into the 24 mini muffin cups. A melon baller is about the perfect amount of dough.
  8. Gently press the dough up the sides of the muffin cups leaving an indentation in the middle. (*Tip – careful not to push the dough too thin on the bottom of the cup or jam will seep out the bottom. Leave as thick a bottom as possible while still pushing dough up the sides of the cup.)
  9. Add a rounded ½ tsp. of jam in the center of each tart. (*Tip – Try not to overfill the tarts with excess jam, or it will run over. It is better to have extra cherry jam for a piece of toast or two while you wait than to overfill the tarts.)
  10. Bake for approximately 9 minutes, until a light golden brown on the edges of the tarts.
  11. Cool the tarts in the pan on an oven mitt in the fridge for a few minutes, then place the pan of tarts into the freezer for 10 minutes. To remove, gently twist the tarts in a circle to loosen them and pull out. I’ve found this method to work much better than running a knife around the edges which sometimes causes the tarts to fall apart.
  12. Store in an airtight container in the refrigerator

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