Being Celiac (gluten intolerant) himself, Chef Eric truly understands the importance of adapting recipes to suit different dietary requirements. This tried and tested recipe is one of his firm favourites as it means he can still make and enjoy delicious tarts using tasty seasonal fruit.

Serves 6 people
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170g icing sugar

170g melted butter

5 egg whites

80g gluten free flour

100g ground almonds

20g pine nuts

Juice of half a lemon

a bit of kirsch

300g pitted cherries


Preheat the oven to 180°C.

Slightly grease the sides and base of a 25cm tart tin, add greaseproof paper.

Sieve the icing sugar and flour into a bowl and add the ground almonds.

Whisk the egg whites for 1 minute, so they’re frothy but not too stiff.

Gently mix all the ingredients together.

Pour into the tin, add the cherries and pine nuts on top.

Bake for 30 minutes, until lightly golden.

Served with a vanilla and Kirsch crème anglaise.

About Chef Eric

Eric has been a private chef for over 25 years. Classically trained in Paris, he likes to cook traditional French, modern European and Mediterranean cuisine. He is constantly coming up with new ideas to try in the kitchen and takes pride in creating beautifully presented, wholesome food. Eric has catered for high profile clients, businesses and royalty, including working for over ten years for the 11th Duke of Beaufort.

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