Cherry Tart (Gluten-Free-Vegan)

• Prep: Preheat the oven to 350F. Grease a 9” tart pan or pie tin and set aside. Whisk the cornstarch and water for the filling together in a small jar or measuring cup; set aside until step 5.
• Make the Crust: Add the oat flour, almond flour, sugar, and salt to a medium bowl and whisk well until combined. Add the melted butter and use a spatula to mix again. The pie crust will look crumbly and sandy, but should stick together when pinched.
• Bake the Crust: Transfer the pie “dough” to the prepared pie tin and use an offset spatula or clean hands to press it into a thin, even layer around the base and edges of the tin. Bake in the middle rack of the preheated oven for 20 to 22 minutes, until golden.
• Set the Crust: Once the crust is done baking, remove from the oven and place on a wire rack. The crust will have puffed up slightly; use a spoon to press the bottom portion of the crust back down (this will prevent a crumbly crust).
• Make the Filling: Add the cherries, sugar, vanilla extract, almond extract, and salt to a medium saucepan or sauté pan over medium heat. Mix well and stir frequently while the sugar melts and becomes liquid. Once the cherries and sugar start to simmer, maintain the heat and simmer for 5 minutes, until the cherries have begun to soften. Give the cornstarch and water mixture from step 1 a quick mix to re-dissolve the cornstarch, then add it to the pan and mix continuously, to prevent clumping. Simmer for an additional 4 to 5 minutes, until the cherries are soft and the filling looks thick and glossy.
• Set the Pie: Immediately transfer the pie filling to the cooked crust, using a spatula to smooth out the top. Let the pie cool slightly at room temperature for 10 minutes, then place in the fridge and let it chill for at least 2 hours to fully set; you can also store the pie like this overnight.
• Serve & Store: Slice the pie and serve with a dollop of whipped cream and a sprinkle of almonds, or as desired. Store any leftovers in an airtight container in the fridge for up to 5 days; this recipe does not freeze well.

Recipe Notes