This Cherry Almond Crumble Tart is full of sweet cherries and has a vegan and gluten free crust and crunchy crumble topping, this is a great summer dessert!
- 1 ½ cup cherries, pips removed and chopped
- 2-3 tablespoon maple syrup
- 1 ½ tablespoon chia seeds
- 1 ½ cup almond meal
- 1 cup oat flour
- 4 tablespoon maple syrup
- 3 tablespoon coconut oil
- ¼ cup almond flakes
- pinch of salt
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Start by making the Cherry chia jam
Add the cherries (fresh or frozen) and the maple syrup to a pan with a splash of water. Bring to a boil while stirring and simmer for 5-10 minutes, stir occasionally. Once the cherries are soft and juicy, take the pan off the heat.
Taste it and adjust with more maple syrup if desired, the amount needed depends on how sweet your cherries are.
Stir in the chia seeds and leave to cool.
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Pre heat the oven to 160C (325F)
Lightly grease a rectangle tart pan with removable bottom.
In a bowl, combined all the ingredients except for the slivered almonds and stir well. Reserve ⅓ of the pastry dough.
Place ⅔ of the pastry dough to the prepared tart pan. Push the dough to an even layer, using your fingers or the back of a measuring cup. Spread out the chia jam on the pastry dough.
Mix the reserved pastry dough with the almond flakes and crumble on top of the chia jam.
Bake for about 25-30 minutes until it is lightly golden and set.
Let it cool in the pan and then cut into pieces.
Enjoy!