This recipe combines a sweet shortcrust pastry crust filled with dark chocolate frangipane sponge and cherries, a chocolatey adaptation of the classic Bakewell tart. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions
Which tin do you use to make the tart?
To make my cherry and chocolate frangipane tart I used a 9 inch loose bottomed fluted flan tin.
Which butter do you use for the pastry?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for gluten free pastry.
Which gluten free flour do you use for the pastry?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking. You will also need to use xanthan gum which will help stop the pastry from crumbling.
Which dark chocolate do you use for the tart?
For this recipe any dark chocolate would work. I prefer to use a 70% dark chocolate such as Lindt 70% dark cocoa.
Can I use fresh or frozen cherries for this tart?
Yes. You can use either fresh or frozen, I have tried both and they both work well.
Cherry and chocolate frangipane tart
Ingredients
For the pastry
- 300 g gluten free plain flour
- 1.5 teaspoons xanthan gum
- 0.5 teaspoons salt
- 2 tablespoons granulated sugar
- 175 g dairy free butter block (cold and cubed)
- 1 medium egg
- 3-4 teaspoons cold water
For the tart filling
- 110 g dairy free butter block
- 110 g caster sugar
- 1 medium egg
- 1 tablespoon gluten free plain flour
- 100 g ground almonds
- 100 g dark chocolate (melted and cooled)
- 150 g cherries (fresh or frozen)
- 2 tablespoons flaked almonds
Instructions
Make the pastry
- To a large mixing bowl add gluten free flour, xanthan gum, salt and sugar. Mix well.
- Add your cold cubed butter and rub into the flour using a fork or your fingers until it starts to look like breadcrumbs. Add the egg and mix in using a table knife.
- Add water 1 tablespoon at a time and mix well until it starts to form a dough (you will need around 3-4 tablespoons in total).
- Turn out onto a floured surface and knead until smooth. Wrap in clingfilm and place in the fridge for at least an hour.
- Preheat the oven to 180°C. Remove the pastry from the fridge and roll out on a lightly floured surface to larger than your pastry tin. Carefully line the dish with the rolled out pastry, trim off any excess pastry from the edges.
- Place baking paper or foil tightly against the crust and fill with baking beans. Blind bake for 10 minutes. Remove the baking paper and beans and bake for a further 5 minutes. Remove from the oven and set aside.
Make the filling
- Make the filling by whisking dairy free butter and caster sugar in a bowl until creamy. Add the egg and beat again. Add the ground almonds, flour and melted dairy free butter and beat again until combined.
- Transfer the mixture into the pie crust and press the cherries into the top followed by the flaked almonds.
- Bake for 40-45 minutes. Remove from the oven and leave to cool before serving. Store in an airtight container for up to 3 days.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
