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An incredibly easy recipe with just a few ingredients. But it looks really impressive and tastes amazing!
Duration50 mins
Cook Time30 mins
Prep Time20 mins
Servings4 servings

Ingredients

  • 1 x 280g roll gluten free puff pastry
  • 300 g frozen cherries
  • 1 T sugar
  • 1/2 T cornflour
  • 1/4 t cinnamon optional
  • 1 t syrup agave, rice, golden
  • 1 t water

Instructions

  • Heat your oven to 180c/360f/GM4.
  • Cut 4 rounds of pastry big enough to fit into the tart tins with a little over hang. Keep any remaining pastry for the top. Press the pastry into the tart tins and trim off the excess with a knife.
  • Put baking paper into each tart tin then fill them with uncooked rice or baking balls. This will stop the pastry from puffing up. Bake the tart cases for 10-15 minutes until the pastry is starting to turn golden.
  • Whilst the tart cases are baking make the filling. Put the cherries, sugar, cornflour and cinnamon in a saucepan. Heat on a medium heat, the cherries will release juice that will mix with the cornflour to make a sauce. Cook for around 10 minutes, stirring occasionally, until the sauce is thick.
  • Cut the remaining pastry into strips and mix 1t syrup with 1t water in a small bowl or cup.
  • Once the tart cases are part baked remove the rice/baking balls and baking paper. Divide the filling between the tart cases, top with the strips of pastry in a lattice and brush the pastry with the syrup/water mixture. Bake for a further 10-15 minutes until the pastry lattice is golden.
This recipe was republished with permission from The Vegan Chef School.

Find the original recipe here.

Chef Day Radley

Chef, Day Radley, founder of The Vegan Chef School, created the school to help forward the vegan movement. Chef Day aims to teach as many people as possible, passing on all of the knowledge and skills she has developed over the last decade.