This tart is the perfect answer to a summer’s evening. The pastry is completely gluten and wheat free, the elderflower cordial adds a subtle sweetness to the filling. The recipe uses cherry conserve, I made my own but if you don’t have time some cherry jam or store bought conserve will work well.
*The pastry fills one 23cm tin and three 8cm tins.
- 4 oz ground almonds
- 4 oz rice flour
- 3 oz ground oats, gluten-free
- 25g unsalted butter
- 1 tbsp honey
- 1 egg beaten
- 700g black cherries
- 3 tbsp cherry conserve
- 125ml water
- 250g mascarpone cheese
- 1/2 tsp vanilla essence
- 4 tbsp elderflower cordial
- 250g creme fraiche
- Mix together the ground oats, almonds and rice flour in a large mixing bowl. Gently rub in the cubed butter with your finger tips until the mix resembles fine breadcrumbs.
- With a fork stir through the honey and slowly add the beaten egg mixing with your fingers until the dough forms a ball.
- Cover with cling-film and place in the fridge for at least 30 mins.
- Halve the cherries and remove the pits. Place in a large saucepan along with the water and conserve. Stir gently over a low heat until the cherries begin to soften.
- Remove the cherries with a slotted spoon and set aside to cool. Leave the remaining liquid on the heat until it reduces by half and thickens into a syrup.
- Pre-heat the oven to 190C. Roll out the pastry on a floured surface to about 1 inch thickness. Gently press the pastry into a 23cm loose-bottomed tin. Cut away any extra and re-roll for another pastry tray.
- Line the pastry with parchment and place either baking balls or some rice on top. Place the tin in the oven on middle rack for 10-12 mins, remove the balls and parchment and continue to back for about 5 mins. Remove from the oven and allow to cool in the tin.
- Gently beat the mascarpone, vanilla essence and elderflower cordial together until smooth. Fold in the creme fraiche and set aside.
- Once the pastry cases are cooled, pour in the filling and set in the fridge for at least 30 mins.
- Remove the filled cases from the tins and position on a plate. Place the cooled cherries on top of the filling and simply drizzle with a few spoons of the syrup.
