![]() ![]() Next comes the cherries which are halved and pressed into the frangipane before heading to the oven to bake. ![]() It whips up in a matter of minutes and is then spread across the bottom of the tart shell. The frangipane filling, a mixture of almond flour, honey, butter (or palm shortening for a dairy-free version) and eggs is quite easy as well.It’s chilled then par-baked while you make the filling. The crust is sandy and light in texture with a rich buttery flavor. The pastry dough comes together easily in one bowl and is simply pressed and patted right into the pan, no rolling pin needed. ![]() While it may sound fancy, a cherry frangipane tart is actually quite simple to make. It’s a gluten-free version of a cherry frangipane tart, a classic French dessert and a favorite of mine because of how easy it is to make at home. Now this is not your average cherry pie, it’s a cherry almond tart to be exact and features a rich and tender almond filling studded with cherries. The season is so maddeningly short that I hoard them while I can, and when I’ve sufficiently gorged myself, I pull out the cherry pitter and get to work on that pie. It really wouldn’t be summer without cherries or cherry pie for that matter. Right before serving, scatter almond slivers on top and press down very gently.This cherry almond tart also called a cherry frangipane tart is a French-style fruit tart with an almond filling studded with fresh cherries.Įvery year around this time, I find myself working my way through piles of cherries. Once thick, add the remaining blueberries and refrigerate until chilled and set-about 1-2 hours. Slowly whisk in the juice/cornstarch mixture and keep whisking until mixture is thick. Bring to a simmer and cook for 3 minutes. In a small saucepot, whisk together the other half cup of blueberry juice, 1 cup blueberries, maple syrup and lemon juice. Meanwhile, combine 1/2 cup of the blueberry juice with the cornstarch and whisk well. Pour mixture into tart pan and press down to create crust. In a large bowl, combine all crust ingredients and mix with fingers until clumpy. Spray a nine inch springform tart pan with cooking spray. It’s gonna be grand.Īdapted from Clean Food <-super duper cookbook…check it out!Ģ cups almond meal (available at health foods stores, Whole Foods and Trader Joe’s) Afterward we can curl each others hair and talk about boys, cats and how to make the perfect pie crust. So….let’s be friends again? I’ll slice the tart and you bring the booze make the tea. If you’ve never tried baking with almond meal, give it a go! I promise you won’t be let down it gives the crust a rather macaron-like texture that is simply addicting. If a hummus wrap and blueberry tart isn’t the most balanced lunch around, I honestly don’t know what is. I loved this tart so much that I made it the “fruit component” of my lunch. World Wide Web, if there’s anything I know it’s that you can never have too much maple syrup. The crust is made of nothing but a little almond meal, maple syrup and canola oil and the filling…! Well, the filling is pure fresh blueberries with a healthy splash of blueberry juice…plus more maple syrup for good measure. It’s vegan, gluten-free and takes very minimal kitchen skills…making it perfect for spontaneous summer desserts where you really don’t feel like getting your hands that dirty. How about if I give you a slice of this rather outrageous blueberry tart? Sooooo…whatyasay? Can we still be friends? Pretty please? You make me smile when I’m feeling blue and give me really good ideas on what to read next (which reminds me-I have two amazingly awesome book reviews coming your way!). I’ve totally been MIA…and for no good reason. Yeah…it’s totally Wednesday afternoon and I’m posting a recipe for the first time this week. ![]()
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