Vegan Sour Cherry Tartlets


This vegan sour cherry tartlets is a guest post by Brilynn Ferguson of Paper Palate and Jumbo Empanadas

It’s unlikely that I’ll ever be the host of a formal tea party, (I’m like a bull in a china shop…) but that doesn’t mean I can’t steal tea time recipes to make an afternoon snack, and a fancy one at that!  Tea Time magazine does provide quite a few recipes for all sorts of finger foods to be consumed with one’s pinky finger in the air… or not.  Seeing as though I’m not a regular at afternoon tea nor am I a picky five year old, it’s been ages since I’ve had a triangularly cut, crustless sandwich and darn if I didn’t want one!

I began by making my own bread using my Mom’s recipe but half way through I realized that I actually like the crusts on my sandwiches and decided to make a different tea time treat instead.  Cherry tarts anyone?  I tinkered a little with the recipe from Tea Time, (as I usually do with recipes) and ended up with these chocolate cherry tarts, topped with toasted almonds.  I’ll provide you with the original, which you can interpret as you like, but I suggest using chocolate dough because who doesn’t like the combination of chocolate and cherries?

Special Diet Notes: Vegan Sour Cherry Tartlets

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Vegan Sour Cherry Tartlets
  • 1 (15oz) package refrigerated pie crusts (or one vegan pie crust recipe)
  • 1 (14.5oz) can red tart cherries
  • ¼ cup sugar
  • 1-1/2 tablespoon cornstarch
  • 1 tablespoon cherry flavoured brandy
  • 1 cup confectioners’ sugar
  • 1-1/2 tablespoon dairy-free milk beverage
  • ½ teaspoon almond extract
  1. Preheat oven to 400F.
  2. On a lightly floured surface, unroll crusts.
  3. Using a 2-1/2 inch round cutter, cut 12 circles from each pie crust.
  4. Line each cup of a 24-cup miniature muffin pan with prepared crusts; prick bottoms of crusts with a fork.
  5. Bake 5 minutes.
  6. Drain cherries, reserving ½ cup juice.
  7. In a medium saucepan, combine sugar and cornstarch. Gradually add reserved cherry juice and brandy, whisking until smooth. Bring to a simmer over medium heat and cook 1-2 minutes stirring constantly, until mixture is clear and thickened. Remove from heat and stir in cherries.
  8. Evenly divide cherry mixture between muffin cups.
  9. Bake 8-10 minutes; remove to a wire rack and cool completely.
  10. In a small bowl, combine confectioners’ sugar, milk alternative and almond extract, whisking until smooth.
  11. Drizzle icing on top of each tartlet.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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