top of page

Gluten-Free Sour Cherry Tart

Updated: May 5, 2018

Every summer, I love to go sour cherry picking with my family. I end up with jars of jam, sour cherry moonshine and a stash in the freezer for a beautiful winter surprise and a reminder of summer! This is one of my favorite sour cherry recipes!


For the curd:

  • 3 1/2 cups fresh or frozen sour cherries, pitted

  • 1/4 cup sugar

  • 1/4 cup red wine such as merlot

  • 6 egg yolks

  • 1/2 cup sugar

  • 1 tablespoon lemon juice

  • 5 tablespoons butter, cubed

For the crust:

  • 1/2 cup brown rice flour

  • 1/4 cup tapioca starch

  • 1/4 cup sorghum flour

  • 1 1.2 teaspoons xanthan gum

  • 1/2 cup almond meal

  • 1/2 cup cold butter, cubed

  • 1/3 cup confectioners' sugar

  • 1/4 teaspoon salt


  1. In a large saucepan, bring sour cherries, sugar and wine to a boil. Reduce heat; cook and stir until cherries are soft and the liquid is reduced. Cool slightly.

  2. Transfer to a food processor; cover and process until mixture is smooth; set aside.

  3. For crust, place the flour, almond meal, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9" tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned.

  4. Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice and cherry mixture until blended. Add butter; cook until butter is melted, whisking constantly. Pour into prepared crust. Bake at 350° 10-12 minutes or until center is slightly jiggly. Cool completely on a wire rack. Refrigerate for at least 1 hour.

bottom of page