Cherry tart and jelly glazed with cherry compote
Credited to: Beathan James - Up and Coming Gluten-free Chef of the Year Finalist 2012
Kcal:
Serves 2
Ingredients
For the pastry
- 125 g unsalted butter/ stork margarine
- 201g gluten-free plain flour
- 50g rice flour
- 22g xanthan gum
- 1 medium egg
- Pinch of salt
Topping and glaze
- ½ kg cherries
- Jelly glaze
Compoté Puree
- 1/2 kg cherries
- 30g sugar
- 5-10g xanthan gum
Cream Patissier
- 3 egg yolks
- 60g caster sugar
- 20g corn flour
- 20g gluten-free plain flour
- 250ml milk
- Vanilla essence 3 drops
Method
Put the flour, salt, xanthan gum and butter in the mixer with a K beater on low speed, make a well then gradually add the egg. Mix until it resembles a smooth dough. Chill for as long as possible.
- Whisk the eggs and sugar in a bowl until almost white.
- Mix in the flour and the corn flour
- Boil the milk and add the vanilla essence.
- Whisk onto the egg mixture then return to a clean pan to thicken slightly
- Pour into a clean basin an put into the freezer. Sugar may be sprinkled on top to prevent a skin forming.
- Roll out the pastry, cut and shape into the pastry tin and blind bake.
- Prepare the cherries and the jelly glaze.
- Make the compote by blitzing the cherries, sugar and xanthan gum into a puree then strain to remove bits.
- Fill the pastry cases with the cooled crème patissier, top with cherries and cover with glaze.
- Put on a plate and add the compote puree.
