Name: Gluten-Free Cherry and Almond Tart
Prep time: 45 min
Cook time: 1 min
Ingredients: 1 recipe gluten-free pie crust; 1 recipe frangipane; 1 large egg; 1 cup fresh cherries (pitted)

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This Gluten-Free Cherry and Almond Tart is a celebration of vibrant flavors and irresistible textures. Juicy, tart cherries nestle into a rich almond filling, all cradled by a buttery, crumbly crust that’s entirely gluten-free. Each bite offers a perfect balance of sweet and tangy, with a nutty depth that lingers delightfully. Whether you’re gluten-sensitive or simply seeking a showstopping dessert, this tart is a crowd-pleaser that doesn’t compromise on taste or indulgence.

With just 45 minutes of prep and an hour in the oven, this recipe is surprisingly approachable for such an elegant treat. The aroma of toasted almonds and baked cherries will fill your kitchen, promising a dessert that’s as beautiful as it is delicious. Serve it warm or at room temperature, and watch it disappear in moments—proof that gluten-free baking can be both effortless and extraordinary.

Ingredients for Gluten-Free Cherry and Almond Tart

1 recipe Gluten-Free Pie Crust (store-bought or homemade)
1 recipe Frangipane (almond cream filling)
1 large egg (for binding the frangipane)
1 cup (5oz/142g) fresh cherries, pitted (substitute with frozen cherries if fresh are unavailable)

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
Prepare the tart pan: Line a 9-inch (23cm) tart pan with the Gluten-Free Pie Crust. Line the crust with parchment paper and fill with pie weights (or dried beans as a substitute).
Blind bake the crust: Bake the crust for 15 minutes at 425°F (220°C).
Lower the oven temperature: Reduce the heat to 350°F (180°C). Remove the pie weights and parchment paper, then bake the crust for an additional 10 minutes.
Prepare the filling: In a bowl, whisk together the frangipane and the egg until well combined.
Assemble the tart: Pour the frangipane mixture into the baked crust. Gently press the pitted cherries into the filling, arranging them evenly.
Bake the tart: Bake for 30-40 minutes, or until the filling is set and golden brown on top.
Cool and serve: Allow the tart to cool to room temperature before slicing and enjoying.
Storage: Store the tart loosely covered at room temperature for up to 3 days.

Perfect Pairings: Serving Suggestions

This Gluten-Free Cherry and Almond Tart shines on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, drizzle with a cherry reduction or sprinkle with powdered sugar before serving. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Storage Tips for Freshness

Store your tart loosely covered at room temperature for up to 3 days. If you prefer a firmer texture, refrigerate it in an airtight container for up to 5 days. To enjoy it warm, reheat individual slices in the oven at 300°F (150°C) for about 10 minutes—just enough to bring back that fresh-baked feel.

Recipe Variations to Try

Feel free to experiment with different fruits! Swap cherries for raspberries, blueberries, or even sliced peaches. For a nut-free version, replace the almond frangipane with a custard filling. You can also add a hint of lemon zest to the frangipane for a citrusy twist.

Time-Saving Tips for Busy Bakers

To cut down on prep time, use a store-bought gluten-free pie crust instead of making your own. Pit the cherries in advance and store them in the fridge until ready to use. If you’re short on time, skip the blind-baking step—just keep an eye on the crust to ensure it doesn’t overbrown.

Essential Equipment Guidance

For the best results, use a 9-inch tart pan with a removable bottom for easy slicing and serving. A pie weight or dried beans are essential for blind baking to prevent the crust from puffing up. A whisk and mixing bowl will make combining the frangipane and egg a breeze.