Gluten Free Cherry and Almond Tart
By Chef Eric
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.