cherry pie

Summer brings us one of the most wonderful fruits there is, cherries. Before the season ends 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 for enjoying cherries. What gives it a particular character is the base, made up of an oat crust, 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 (which in summer is difficult to light in this heat!!) and that is finished in the fridge to enjoy it cold. I hope you enjoy it!

La Tourongelle walnut oil and Le Creuset tart pan

Ingredients

For the crust:

• 1/2 cup* raw almonds
• 2 cups of gluten-free oats
• 1/4 teaspoon fine sea salt
• 2/3 cup La Tourongelle walnut oil
• 2 tablespoons maple syrup

For the filling:

• 250g 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.

Preparation

1. Preheat the oven to 190ºC
2. Grease a 24cm tart pan with walnut oil.
3. Chop the almonds, oats, and salt in a food processor (such as a Magimix processor or KitchenAid chopper ) until fine, with hardly any large bits. Add the La Tourongelle walnut oil and maple syrup and continue processing until the mixture is paste-like.
4. Press the dough into the pan with your fingers until the entire base is covered and work its way 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 tart for about 12-15 minutes until firm and beginning to brown slightly. Remove and let it cool at 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 cream cheese, sugar, vanilla, and whiskey in a blender jar fitted with a whisk attachment. Mix until smooth. Keep the mixture cold in the fridge until you are ready to prepare the cake.
8. Once the mixture has cooled, spread it in the pan on top of the crust and place the cherries on top.