It’s a little early for cherry season, but I had a lot of cherries on hand and didn’t want to waste them so I found this recipe. I’ve only made two tarts before; a Berry Cream Tart and a Roasted Tomato Tart.

I’ve decided I really like making tarts. They’re easy, look really pretty, and taste good and this recipe was no exception. The crust is very simple to make and I actually decided to use gluten-free flour so my friend could eat it. Normally I wouldn’t just swap out the flour like that, but it only called for flour and salt and so there wasn’t much here that would be messed up by swapping.

I used Bonne Maman cherry preserves and then pitted some fresh cherries for the filling. Once I put the remaining shortbread on top I popped it in the oven. I actually ended up with a lot more shortbread for the top than needed so next time I need to remember that and put more on the base.

I let it cool, but decided not to even bother with the vanilla icing; it looked good enough on it’s own! It was very good and I loved all of the cherry flavor. For those who don’t normally eat gluten-free it might be a somewhat noticeable taste in the crust, but not a lot. This got all 10s from me and I’d absolutely make this again!

Recipe Used: Erren’s Kitchen