Gluten Free Cherry Tart
RECIPE IDEA: Gluten Free Cherry Tart with a Touch of Cacao
Hi. It’s Lois at Recipe Idea Shop, telling you about a scrumptious Gluten Free Cherry Tart we had for supper yesterday. On the spur of the moment (don’t do that, then you have to figure out what to do with things!), I bought a bag of Bing cherries. Don had mentioned that he likes fresh cherries, and there they were, waiting for me to buy them. When I got them home, Don ate about two of them and said they were too hard to eat because they weren’t pitted. I agreed—tasty, but not worth the effort.
And of course, I don’t have a cherry pitter.
What I Did
So I had to decide what to do with these lovely friuts before they went bad. Deciding to make a Gluten Free Cherry Tart or Pie, I removed the stems and cut the cherries off the pits. I looked at a few recipes and decided to use my Gluten Free Shortbread Cookies recipe as the pie crust, topping it with homemade Cherry Pie filling. Pretty easy, but it took awhile since I cooked the filling on top of the stove. Most recipes for cherry pie say to bake it.
I didn’t want the shortbread pie crust to get soggy so I baked the crust separately. Normally, I cut the shortbread while it’s still warm because it breaks easily. However, we have successfully made pies using a shortbread crust and the pie filling softens the crust just enough to prevent this.
I made my Gluten Free Cherry Tart recipe as individual servings. It was very tasty, but it was hard to get the crust as thin as I would have liked. Next time, I would do it in a pie plate and follow Don’s instructions on his Gluten Free Shortbread Pie Crust recipe. I prefer the GF flour that I used, however; Don uses Sweet Rice Flour, but I like Bob’s Red Mill One-to-One Baking Flour as I think the mixture is less grainy.
Don’s Gluten Free Shortbread Pie Crust
I added a bit of Creme de Cacoa for the chocolate flavor and topped our tarts with a few chocolate chips, and they were scrumptious. The cherry filling could have used just a bit more Creme de Cacoa, but I loved mine. Please comment and tell me how you make your cherry pie or tart. Do you have a favorite recipe? You’re gonna love this one.
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Tools
No special tools are required for this recipe. I used a small knife, a heavy bottomed pan, measuring cups and spoons, a wooden spoon, a mixing bowl, an electric mixer, and ramekins or a pie plate.
Gluten Free Cherry Tart
Ingredients
Crust Ingredients
- 1/2 cup butter
- 1/4 cup turbinado sugar
- 1 cup gluten free flour I use Bob's Red Mill One-to-One Baking Flour
Garnish
- A few chocolate chips or a dollop of whipped cream
Filling Ingredients
- 2 cups fresh sweet cherries such as Bing cherries, pitted
- 1/3 cup brown sugar
- 1/3 cup turbinado or white sugar
- 1/3 cup apple juice
- 2 tablespoons corn starch
- 1 tablespoon Creme de Cacao
Garnish
- A few chocolate chips or a dollop of whipped cream
Instructions
Gluten Free Shortbread Crust
- Mix the butter and sugar until creamy.
- Add the GF flour and mix until crumbly.
- Press the shortbread into a pie crust or individual ramekins. Try to make the crust about 1/4 inch thick.
- Bake in a 350F degree oven for about 20 minutes until the crust is slightly brown.
- Remove from the oven and let the crust cool.
Filling
- While the crust is cooking, place the cherries, brown sugar, turbinado sugar and apple juice in a heavy bottomed pot and cook over medium heat until the cherries are softened, about 30 minutes, stirring frequently.
- Put the cornstarch in a small bowl and mix with about 1/4 cup of the hot liquid from the pot of cherries. When the cornstarch is thoroughly dissolved, scrape this mixture into the hot cherries and stir. This will thicken the sauce.
- Add the Creme de Cacoa (if using) and stir.
- Continue cooking the cherries for about 5 minutes more.
Assemble
- Pour the cherry filling over the precooked crust.
- Let cool. I like it cold, so I refrigerate it, but it doesn't need refrigeration.
- To serve, garnish with a few chocolate chips or whipped cream.
https://recipeideashop.com/gluten-free-cherry-tart/
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Gluten Free Cherry Tart Nutrition Label. Each serving is one-eighth of a full pie or one 6″ ramekin of Gluten Free Cherry Tart.
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