Vegan Tart Cherry Tartlets
Prep time
Cook time
Total time
Brilynn adapted this recipe from Tea Time magazine, and we made a few other minor tweaks.
Serves: 24 mini tartlets
Tart Cherry Tartlets
  • 1 (15-ounce) package dairy-free refrigerated pie crusts (or homemade vegan pie crust; use gluten-free, if needed))
  • 1 (14-ounce) can red tart cherries
  • ¼ cup sugar
  • 1½ tablespoons cornstarch
  • 1 tablespoon cherry flavored brandy
Optional Icing
  • 1 cup powdered confectioners’ sugar
  • 1½ tablespoons unsweetened dairy-free milk beverage
  • ½ teaspoon almond extract (can sub vanilla extract)
  1. Preheat your oven to 400ºF.
  2. Lightly flour a work surface and roll out the crusts.
  3. Use a 2-1/2 inch round cutter to cut 12 circles from each pie crust.
  4. Line each cup of a 24-cup miniature muffin pan with the prepared crusts. Prick the bottom of each crust with a fork.
  5. Bake for 5 minutes.
  6. Drain the cherries, reserving ½ cup of the juice.
  7. In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the reserved cherry juice and brandy, whisking until smooth. Bring the mixture to a simmer over medium heat and cook for 1 to 2 minutes, stirring constantly, until the mixture is clear and thickened. Remove it from heat and stir in the cherries.
  8. Evenly divide the cherry mixture between the par-baked crusts.
  9. Bake for 8 to 10 minutes. Remove the tartlets to a wire rack and cool completely.
  10. In a small bowl, combine the confectioners’ sugar, milk beverage and extract, whisking until smooth.
  11. Drizzle the icing on top of each tartlet.
Recipe by Go Dairy Free at