Cherry Tart

Cherry Tart

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Serve up some juicy end-of-summer cherries in this luscious dessert. A flavorful crust of rolled oats, ground almonds and rich Walnut Oil is sure to please any crowd, especially with sweet cream cheese and ripe stone fruit.

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(for the crust)

  • 1/2 cup raw almonds
  • 2 cups gluten-free rolled oats
  • 1/4 teaspoon fine sea salt
  • 2/3 cup Walnut Oil
  • 2 tablespoons pure maple syrup

(for the filling)

  • 9 ounces package cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • Splash of whiskey (or more vanilla)
  • 2 cups of pitted cherries or other small stone fruit (apricots, plums, etc.)

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  1. Preheat oven to 375°F.
  2. Grease an 8-inch tart pan with Walnut Oil and line the bottom with parchment paper.
  3. Pulse almonds, oats and sea salt in a food processor until a coarse powder forms. Add Walnut Oil and maple syrup and continue to process until doughy.
  4. Press the dough into the tart pan with your fingers until the whole base is evenly covered and the dough comes up the sides to form a crust.
  5. Bake the tart for about 12-15 minutes until firm and just slightly starting to toast. Remove and let cool to room temperature.
  6. While the crust cools, put the cream cheese, sugar, vanilla and whiskey into the bowl of a stand mixer, fitted with a whisk attachment. Mix until smooth. Keep cool in the refrigerator until ready to assemble tart.
  7. Pit the cherries. Slice them prettily and be sure to use the sweet, ripe variety.
  8. Spread the cream filling into the crust and arrange cherries on top.