Cherry Tart with Almond Streusel Topping

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Photo: Oxmoor House

Use fresh or frozen cherries to make the deep red-hued, sweet-tart filling for this gluten-free tart. The crunchy, crumbly almond streusel really sends it over the top.

Serves 12 (serving size: 1 slice)


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6.5 ounces white rice flour (about 1 1/4 cups)
4.2 ounces tapioca flour (about 1 cup)
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 cup chilled butter, cut into small pieces
2 tablespoons vegetable shortening
9 tablespoons 1% low-fat milk
Cooking spray
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 pounds pitted fresh sweet cherries or frozen sweet cherries, thawed (about 4 cups)
1.7 ounces white rice flour (about 1/3 cup)
1/4 cup packed brown sugar
2 tablespoons sliced almonds
2 tablespoons butter, diced
1/4 teaspoon ground cinnamon


Hands-on: 46 Minutes
Total: 2 Hours, 11 Minutes

1. Weigh or lightly spoon 6.5 ounces white rice flour (about 1 1/4 cups) and tapioca flour into dry measuring cups; level with a knife. Combine flours, 1 1/2 teaspoons granulated sugar, baking soda, and xanthan gum in a medium bowl; stir with a whisk. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional plastic wrap. Chill 30 minutes.

2. Preheat oven to 400°.

3. Roll dough, still covered, into a 13-inch circle. Fit dough, plastic wrap side up, into a 10-inch removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with parchment paper; fill with pie weights or dried beans. Bake at 400° for 8 to 10 minutes; remove parchment paper, and cool on a wire rack.

4. Reduce oven temperature to 350°.

5. Combine 3/4 cup granulated sugar and cornstarch in a small bowl. Place cherries in a medium saucepan over medium-low heat; cook 5 minutes. Stir in sugar mixture. Reduce heat to low; cook 10 to 15 minutes or until mixture thickens, stirring frequently. Remove from heat; cool completely.

6. Weigh or lightly spoon 1.7 ounces white rice flour (about 1/3 cup) into a dry measuring cup; level with a knife. Place flour, brown sugar, and remaining ingredients in a food processor; process until coarsely ground.

7. Spoon cooled cherry mixture into crust. Sprinkle brown sugar mixture over filling. Bake at 350° for 40 minutes or until crust and topping are browned and filling is bubbly.

Created date

October 2014

Nutritional Information

Calories 297
Fat 8.9 g
Satfat 4.4 g
Monofat 2.7 g
Polyfat 1 g
Protein 2.4 g
Carbohydrate 54 g
Fiber 1.9 g
Cholesterol 16 mg
Iron 0.5 mg
Sodium 110 mg
Calcium 32 mg