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Cherry Mascarpone Tart - Delalicious

Cherry Mascarpone Tart

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
  1. 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. 
  2. With a fork stir through the honey and slowly add the beaten egg mixing with your fingers until the dough forms a ball.   
  3. Cover with cling-film and place in the fridge for at least 30 mins.
  4. 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.
  5. 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. 
  6. 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.
  7. 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. 
  8. Gently beat the mascarpone, vanilla essence and elderflower cordial together until smooth. Fold in the creme fraiche and set aside.
  9. Once the pastry cases are cooled, pour in the filling and set in the fridge for at least 30 mins. 
  10. 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. 

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