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Cherry Tart with Almond Streusel Topping

Photo: Oxmoor House
Hands-on time 46 mins
Total time 2 hrs, 11 mins
Yield

Serves 12 (serving size: 1 slice)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  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 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.

Gluten-Free Baking