I have made and eaten three of these delicious gluten free cherry tarts in the last two weeks. That’s how amazing they taste, and of course, we are nearing the end of British cherry season too so there’s been a lot of surplus cherries on sale!
This recipe creates a firm, easily cut-able tart that is not overly sweet and requires no refrigeration. Perfect therefore for picnics, braais, and any event where you want to provide a treat that doesn’t start melting off the table!
As the base and filling are both firm, you can also eat slices with one hand, sans the need for a plate or cutlery, making it the truly perfect bring along for garden parties or similar.
Gluten Free Cherry Tart Recipe
- One quantity of advanced gluten free sweet pastry, or your own version thereof.
- ¼ cup granulated white sugar (40g)
- 3 large tablespoons soft unsalted butter (45g)
- 1 egg
- 1 tsp vanilla extract
- ½ cup ground almonds (45g)
- 1 tablespoon gluten free plain flour (15g)
- Cherries – about 28 to 34
- Glaze: red currant jelly
- Pre heat oven to 140C fan assisted, 160C if not.
- Roll out the gluten free pastry and use to line a tart case. For preference, I prefer one with a removable base; makes it so much easier.
- Press the pastry into the fluting at the sides of the tart case to obtain that ruffled edge shape. Trim off excess with a sharp knife by running it along the top lip of the case.
- Prick the entire base of the tart, then line with greaseproof paper and weight down with baking beans.
- Bake in oven for 10 -15 minutes. You want the pastry to be changing colour to golden, but certainly not fully cooked. Remove from the oven and allow to cool slightly with beans still in.
- Make the frangipane (basically an almond cream) by beating together the butter and sugar until pale and creamy.
- Beat in the egg and vanilla and beat well until smooth.
- Beat in the ground almonds and the tablespoon of plain flour and mix well.
- Remove the greaseproof paper and baking beans from the tart and spread the frangipane evenly across the base of the tart.
- Increase oven temperature by 10C
- Pit the cherries (I know that leaving the stones in imparts a delicious extra taste to the tart, but if you do so you’ll have to pit the cherries once you’ve baked the tart. Quite tricky!) and place them in concentric circles (or any pattern you like really) through the tart.
- Bake for 40 minutes, turning once to ensure even coverage. The frangipane should be golden and baked (you can tell when it looks raw), and the pastry crust should be nearing brown.
- Remove from the oven and leave to cool.
- When cool, glaze the cherries by mixing a few spoons of red currant jelly with water in a frying or saucepan, and simmering them together.
- Using a pastry brush, gently brush this mixture across the cherries only. This little trick will really make a huge difference to your presentation; the cherries go from looking like wrinkled black lumps to shiny and delectable jewels. Very much worth the extra effort!
Serve plain, or with any side you like! Suggestions I’ve had thus far include cream, ice-cream, crème fraiche, and custard. Whatever floats your boat.
With thumbs held and fingers crossed for a continuation of the marvellous summer weather, Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.