Ingredients

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 2 Tbsp Sugar
• 1/2 tsp Salt
• 1/8 tsp Baking Powder
• 6 Tbsp Butter cold, cubed
• 1 Egg beaten
• 4-6 Tbsp Ice Water
• Milk for brushing

• 20 oz frozen Sweet Cherries
• 1/4 cup Sugar
• 3 Tbsp Corn Starch
• 1 Tbsp Lemon Juice
• 1 tsp Organic Chia Seeds
• 1/2 tsp Almond Extract optional

• 1/2 cup Powdered Sugar
• 1 Tbsp Water
• Jimmies or other colored sprinkles

Instructions

1. In a large bowl, whisk together flour, sugar, salt and baking powder. Using a pastry cutter or two knives, cut cold butter into the flour mixture until the mixture is crumbly and there are chunks of butter about the size of peas.
2. Add beaten egg to the flour mixture and toss to combine. Add a few tablespoons of ice water and mix well.
3. Add more ice water as needed, 1 tablespoon at a time, until the dough forms a firm disc without any cracked edges. Wrap in plastic and chill at least 30 minutes.

1. Place cherries and sugar in a medium pot over medium heat. Bring to a simmer and cook until the cherries have softened and the sugar has dissolved, about 7-10 minutes. If the cherries are very large, break them into smaller pieces using a heavy spoon or potato masher.
2. Place cornstarch in a small bowl. Ladle a small amount of hot liquid from the cherries into the cornstarch and mix well; add enough liquid to make a pourable slurry.
3. Slowly pour the cornstarch mixture into the simmering cherries and stir continuously over medium heat until the mixture thickens and the liquid is no longer opaque. Remove from heat and stir in the lemon juice, chia seeds and almond extract (if using). Let cool and then store, covered, in the refrigerator.

1. Unwrap the dough and place it between two pieces of parchment paper. Roll out to about 12 x 16 inches.
2. Cut the sheet of dough into eight rectangles, about 4 x 6 inches. Place 1-2 tablespoons of filling along one 4-inch side of each dough portion, leaving a 1/4-inch border.
3. Carefully fold the clean side of the dough over the filling and gently press the edges together to seal. Move the Bob-Tart to a baking tray lined with parchment paper and repeat the assembly process until all dough is used.
4. Cut a small score in the top of each Bob-Tart and then freeze Bob-Tarts for at least 30 minutes. Meanwhile, preheat the oven to 400°F.
5. When ready to bake, lightly brush each Bob-Tart with milk. Bake until the crust is lightly browned and the filling is about to boil out of the score on the top, 20-25 minutes. Remove from oven and let cool before icing.

1. Whisk together powdered sugar and water to form a thick liquid. Drizzle over cooled Bob-Tarts, then sprinkle with colored sprinkles to serve.