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]
- 1 generous cup dark cherries, pitted
- 2 Tbsp. lemon juice, approximately juice from ½ a lemon
- ½ cup cane sugar
- 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
- 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.
- Preheat oven to 350 degrees F.
- Grease a mini muffin pan with some vegan butter substitute.
- 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.
- In a large mixing bowl add vegan butter substitute and vanilla extract. Beat until fluffy, about 2 minutes.
- Add the cane sugar and continue to beat for 2 more minutes.
- Add the dry ingredients ½ at a time and mix on low until combined.
- Evenly spread the tart cookie dough into the 24 mini muffin cups. A melon baller is about the perfect amount of dough.
- 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.)
- 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.)
- Bake for approximately 9 minutes, until a light golden brown on the edges of the tarts.
- 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.
- Store in an airtight container in the refrigerator