Over the weekend, the family and I stocked up on plenty-o-cherries. While I was excited about eating them as is- savoring each sweet and juicy bite- my son had another plan for them: cherry pie.
He must have asked me to make cherry pie at least ten times this past weekend.
Truthfully, the thought of rolling out a pie crust in 90 degree weather seemed less than appealing…but I didn’t want to disappoint my little man. So, I compromised with some tiny cherry tarts. Similar to the requested pie, with a little less fuss. These tarts can be made quickly, with relatively little effort. Pitting the cherries is the hardest part.
They are super cute too. Kinda like cookies and pie and muffins- all in one!
makes about 12-16 mini tarts
- 2-3 cups cherries, pitted and stems removed (I used Bing and Rainer cherries, not tart ones)
- 1/2 cup brown sugar
- 3 tbsp sorghum flour
- 1 tbsp corn starch
- 1/2 tsp salt
- 1 tbsp vegan margarine
- 1 cups almond flour
- 1 cups sorghum flour
- 1 tsp xanthan gum
- 1/2 cup tapioca flour
- 1/2 tsp salt
- 4 1/2 tbsp vegan margarine
- 5 tbsp cold water
- 1 tbsp vinegar
Preheat oven to 400 degrees Fahrenheit. Lightly grease the cups of a standard sized muffin/cupcake pan.
Pit and de-stem all cherries. Toss with the rest of the “filling” ingredients and set aside.
In large bowl, combine almond flour, tapioca flour, sorghum flour, xanthan gum and salt. Mix well. Using your hands, crumble the margarine into the flour until completely combined. Your mixture should be evenly crumbly with no large clumps. Use a fork to stir in water and vinegar until a thick dough is formed. Next, use your hands to work the dough a little. If it is still crumbly, add a touch more water.
Grab sections of the dough and press into the prepared muffin pan, working up the sides of the cups. You want to mimic teeny little pie crusts in each of the individual muffin cups. You can make them as thick or as thin as you would like. I made mine a little on the thick side and I’ll definitely be shooting for a bit thinner next time. ;)
Place about 1-2 tbsp cherry filling inside of the mini pie crusts. I also sprinkled a few of the tarts with chocolate chips (for the little guy).
Bake in preheated oven for about 25-30 minutes, or until cherries are soft. It is easy to check the crusts on these to make sure they aren’t burnt… just gently shimmy a fork down the side of the muffin tin, lift up, and your tart should pop right out. The crusts should be slightly golden when ready to leave the oven.
Let cool before eating.