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Who wants a slice of this boozy Cherry Vanilla Rum Tart?

Danielle @thesaltycooker

For her latest gluten-free deliciousness, our friend Danielle @thesaltycooker baked up this flavorful Cherry Vanilla Rum Tart with a Sweet Loren’s Sugar Cookie crust.

Recipe & photos by @thesaltycooker.

Total time: 1 hour 35 minutes
Prep time: 35 minutes
Bake time: 1 hour
8-12 Servings
  • 1 package Sweet Loren’s Sugar Cookie Dough
  • 1, 10 ounce bag frozen cherries
  • 1 cup vanilla rum
  • 1/4 cup cane sugar
  • 1/4 cup unsalted butter, room temperature
  • 4 ounces almond paste
  • 2 teaspoon vanilla extract
  • 1 1/2 tablespoons arrowroot starch
  • 1 large egg
  • Sliced almonds, as garnish
  1. Preheat the oven to 375°F. Grease a large tart pan with cooking spray or coconut oil.
  2. Allow cookie dough to sit at room temperature, about 20 minutes, until it becomes soft to the touch.
  3. Press the cookie dough into the grease tart pan to cover the bottom and sides.
  4. Bake for 5 minutes. Allow to cool before adding almond filling.
  5. In a medium saucepan add 1 cup of rum. Allow to cook out over low heat a bit (be super careful of any flames if they appear) and add 1/4 cup of sugar and mix.
  6. Add your cherries & turn the stove to medium heat. Cook for approx 5-10 mins until the sauce thickens. Remove from heat. Set aside.
  7. Next, add the almond paste, vanilla extract, arrowroot and egg to a bowl and beat until smooth.
  8. Add the almond-paste filling to the tart and spread into an even layer.
  9. Spoon the cooked cherries over the filling.
  10. Bake for about 40 minutes or until almond filling has risen some and is lightly browned.
  11. Allow to cool completely. You can drizzle the leftover cherry sauce on top & sprinkle almonds. Enjoy!

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