Pies & Tarts

Gluten-Free Cherry and Almond Tart

5 from 5 votes
Rich, sweet almond filling, and fresh juicy cherries — my Gluten-Free Cherry & Almond Tart recipe is a simple way to a great dessert.
Top-down view of my gluten-free cherry almond tart.

Hi Bold Bakers!

The weather is heating up and summer is practically on our doorstep, which means that it’s almost peak cherry season! And I love using those beautiful, juicy cherries in desserts that really allow them to shine, like my homemade gluten-free cherry and almond tart!

With its rich, sweet almond filling, and fresh juicy cherries, this is a relatively simple tart; but those delicious flavors make it feel so elegant! 

I don’t think enough people talk about cherries and almonds being a classic flavor combo. A little almond flavoring, in this case, my homemade frangipane, balances any acidity from the cherries perfect, while the cherries give the almond dessert a huge ZAP of life and brightness. Actually, most almond extract is made from cherry pits (or other fruits that belong in the same family), so why wouldn’t we put these two together?

A slice of cherry almond tart being taken out of the whole tart.

What Is A Gluten-Free Cherry And Almond Tart?

This recipe yields a beautiful, flavorful cherry and almond tart with the bonus of being gluten-free. Instead of a typical pie crust, I use my Gluten-Free Pie Crust recipe, fill it with my homemade frangipane (a recipe I believe every bold baker should have in their back pocket!), and add delicious, fresh pitted cherries. Once baked, those cherries are just bursting with flavor! 

(Another bonus? You can use frozen cherries in this recipe if you can’t find any nice ones yet!)

What You Need To Make Gluten-Free Cherry And Almond Tart

  • Measuring Cups and Spoons
  • 9-inch (23cm) tart pan
  • Parchment paper
  • Pie weights (you can use dry beans or rice)

How To Make Gluten-Free Cherry And Almond Tart

This is a fantastic dessert to showcase the fresh cherries of summer! Here is how you make a gluten-free cherry and almond tart (get the FULL written recipe, printable, below):

  1. Preheat your oven to 425°F (220°C).
  2. Line your 9-inch (23cm) tart pan with the Gluten-Free Pie Crust. Then line the crust with parchment paper and fill it with pie weights.
  3. Blind bake the crust for 15 minutes; this helps ensure the crust stays crisp when adding the other ingredients later.
  4. Lower the heat of your oven to 350°F (180°C) and remove the pie weights and parchment paper from the crust and bake for another 10 minutes. 
  5. After 10 minutes, whisk the frangipane and the egg and fill the baked pie crust. Then, press the cherries into the frangipane and egg mixture.
  6. Bake for 30-40 minutes until the filling has set. 
  7. Allow the tart to cool to room temperature before enjoying it!

Gemma’s Pro Chef Tips For Making Gluten-Free Cherry And Almond Tart

  • If you don’t have any fresh cherries, or they’re not quite in season yet, feel free to use frozen cherries. Fruits are always packaged during peak season, so they will be just as delicious!
  • Drizzle this tart with some chocolate ganache! Cherries, almonds, and chocolate are an absolute dream team.
  • For a fruity twist, brush a little warmed and strained apricot jam over the tart once it’s baked.
  • You can make this tart with other stone fruit instead of cherries, like peeled apricots, peaches, or plums!
  • Use my Homemade frangipane!
  • Use my Gluten-Free Pie Crust recipe. If you prefer desserts that have gluten, make it using my Homemade Pie Crust.

A slice of my cherry almond tart topped with fresh cream.

How Do I Store Gluten-Free Cherry And Almond Tart?

You can store this gluten-free cherry and almond tart at room temperature, loosely covered, for up to 3 days. 

Make More Pies & Tarts!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Gluten-Free Cherry Almond Tart Recipe

5 from 5 votes
Rich, sweet almond filling, and fresh juicy cherries — my Gluten-Free Cherry & Almond Tart recipe is a simple way to a great dessert.
Author: Gemma Stafford
Servings: 8 servings
Prep Time 45 mins
Cook Time 1 hr
Rich, sweet almond filling, and fresh juicy cherries — my Gluten-Free Cherry & Almond Tart recipe is a simple way to a great dessert.
Author: Gemma Stafford
Servings: 8 servings

Ingredients

Instructions

  • Preheat the oven to 425°F (220°C).
  • Line a 9-inch (23cm) tart pan with the Gluten-Free Pie Crust recipe, line with parchment, and fill with pie weights.
  • Blind bake the crust for 15 minutes.
  • Lower the heat to 350°F (180°C), remove the pie weights and parchment and bake for another 10 minutes.
  • Whisk the frangipane and the egg, fill the baked crust then press the cherries into the crust.
  • Bake for 30-40 minutes, until the filling is set.
  • Let cool to room temperature before enjoying.
  • Store, loosely covered, at room temperature for up to 3 days.

Recipe Notes

Use my Gluten Free Pie Crust recipe OR make it using my regular Homemade Pie Crust if you are not gluten free
 

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Silvi
14 hours ago

Hi Gemma, I’m very happy with this recipe. I had cherries, almond flour, almonds, so I had everything to make this yummy tart. First time I made frangipane, delicious!!! Thanks…

Sami
3 days ago

Hi Gemma, I am so happy to see cherry recipes. I Just moved into a home with a sour cherry tree in my back yard, Would these work in this recipe? Thank you

Ali Ali
3 days ago

Thanks alot gemma!
Since it’s cherry season, We need your recipe for black forest cake with cherry filling and whipped cream

Amanda Herring
Amanda Herring
4 days ago

Can I use a pie pan instead of a tart tin ?

Ferrin
Ferrin
5 days ago

Can this be made with one of your other pie crust recipes? Most gluten-free baked good contain migraine triggers.

Meena
Meena
5 days ago

Can marzipan be substituted for frangipane?

Joleen Huyck
Joleen Huyck
5 days ago

how is this gluten free when the frangipane has flour?

Gloria Meyer
5 days ago

Looks fabulous. However I question the “gluten free” as there is flour in your recipe for the Frangipane.

Chana
Chana
5 days ago

Hi Gemma,
Your frangipane recipe isn’t gluten free because it contains all purpose flour. What would you suggest to make that gf?

Debbie
Debbie
5 days ago

Hi Gemma can this tart be frozen once cooked? Thank you

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!