22 Jul Cherry Tarts

We have two cherry trees in our backyard and I have been loving the fresh cherries. Growing up, I ate a lot of cherry pie. It was my dad’s favorite dessert and he requested it often. I wanted to make a gluten, vegan cherry pie, but decided to try tarts instead since they make individual servings.


Cherry Tarts
Prep time
Cook time
Total time
Serves: 8 servings
Cherry Filling
  • 4 c. cherries, pitted and halved
  • 2 tbsp. stevia
  • 2 tbsp. fresh lemon juice
  • 6 tbsp. water
  • 3 tbsp. cornstarch
Pie Crust
  • 2 c. high protein flour blend
  • 2 tsp. xanthan gum
  • 1 tbsp. stevia
  • 8 tbsp. coconut oil
  • 4 tsp. cider vinegar
  • ½ c. cold water
  1. To make pie crust, combine 2 c. high protein flour blend, xanthan gum, salt, and stevia.
  2. Melt coconut oil and add to flour mixture.
  3. Add cider vinegar and sugar.
  4. Stir in ½ c. cold water.
  5. Store in fridge for 20-30 minutes. This will make the dough easier to work with.
  6. While crust is in the fridge, pit and halve cherries.
  7. Squeeze fresh lemon juice over cherries.
  8. Sprinkle stevia over cherries and stir to combine.
  9. In a small bowl, whisk water and cornstarch. Pour over cherries. Stir to combine.
  10. Take out pie crust and roll out into 8 inch circles.
  11. Spoon cherries, about ½ c. onto crust circles, leaving about 1 inch around the edges.
  12. Gently fold edge of crust, pleating as you go.
  13. Bake for 25-30 minutes at 400.
High Protein Flour Blend: 1¼ c. bean flour, 1 c. potato/corn starch, 1 c. tapioca starch, 1 c. white rice flour