Summer brings us one of the most wonderful fruits there is, cherries. Before the end of its season I wanted to bring you this recipe that is so successful wherever it goes, an easy recipe for cherry pie , although with a touch that you will love.

This dessert is perfect to enjoy cherries. What gives it a particular character is the base, formed by a crust of oats, almonds and walnut oil that will not leave anyone indifferent. The filling, we make it based on cream cheese and cherries.

It is a cake that needs very little oven (in summer it is difficult to light it in this heat!!) and that ends up in the fridge to enjoy it cold. I hope you enjoy it!

La Tourongelle walnut oil and Le Creuset tart pan


For the crust:

  • 1/2 cup* raw almonds
  • 2 cups gluten-free oatmeal
  • 1/4 teaspoon fine sea salt
  • 2/3 cup La Tourongelle walnut oil
  • 2 tablespoons maple syrup
You can take a 240ml glass or cup to use as a base measure (half a cup will be 120ml).

    For the filling:

    • 250gr of cream cheese
    • 115g of sugar
    • 1 teaspoon Madagascar vanilla
    • A few drops of whiskey (or more vanilla)
    • 2 cups pitted cherries* or other small stone fruits (apricots, plums, etc.)

    *It is highly recommended to use sweet and ripe cherries.


    1. Preheat the oven to 190ºC
    2. Grease a 24cm tart pan with walnut oil.
    3. Chop the almonds, oatmeal and salt in a food processor (such as the Magimix processor or the KitchenAid chopper ) until it is like a powder, with hardly any large traces. Add the La Tourongelle walnut oil and maple syrup and continue processing until the mixture has a pasty texture.
    4. Press the dough into the pan with your fingers until the entire base is covered and it runs up the sides a little to create a crust. You can help yourself with a wide spatula to press the dough well against the mold.
    5. Bake the cake for about 12-15 minutes until it is firm and just starting to brown slightly. Remove and let cool to room temperature.
    6. While the crust cools, you can take the opportunity to remove the stone from the cherries with a stoner . Then cut them in half and reserve.
    7. Place the cream cheese, sugar, vanilla, and whiskey in the jar of a stand mixer fitted with the whisk attachment. Blend until smooth in texture. Keep the mixture cold in the fridge until you are ready to make the cake.
    8. Once the mixture has cooled, spread it in the pan on top of the crust and place the cherries on top.
    Source: La Tourongelle


    Claudia said:

    Hola Concepción, habla de tazas, lo que se refiere normalmente a coger una taza o vaso de 240ml como medida base (y hacer los 2 vasos o medio vaso a partir de allí…). Incorporamos ese dato a la receta, gracias!!


    Buenos días
    Me gustaría mucho hacer esta receta pero las medidas en tazas que indicais para la corteza me parecen muy imprecisas.


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