- 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
- 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
How to Make It
Weigh or lightly spoon 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.
Preheat oven to 400°.
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.
Reduce oven temperature to 350°.
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.
Weigh or lightly spoon 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.
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.