Cherry Almond Butter Tart Gluten Free Food

CHERRY ALMOND BUTTER TART GLUTEN FREE

Steps:

• Heat the oven to 350 degrees F. In the bowl of a food processor,pulse sugar,almond butter, butter and egg together until well combined. Add the extracts. Beat to combine. In a separate bowl,mix flour with salt. Pulse flour mixture into butter mixture until fully incorporated.
• Press the dough into the bottom and up the sides of a 9-inch tart pan with removable bottom. It may help to wet your hands a bit. Chill the dough for 30 minutes. Poke the tart with a fork many times across the bottom. Line inside of tart shell tightly with nonstick foil.
• Adhering it to the bottom and sides of the crust to support it during baking. Place on a sheet pan. Bake for about 15 minutes,or until the sides of the dough look dry. Remove foil and bake for about 12 more minutes,or until the center of tart looks dry and the edges begin to brown.
• Remove from sheet pan to cool slightly. (If you don't own a tart pan, roll dough out on parchment into a 1/2-inch thick square, place on sheet pan with parchment, chill for 30 minutes, poke all over with fork, and bake until edges are golden and crust is dry looking (about 20 minutes.)
• While tart is still warm,remove from the tart ring and place on a serving platter. Melt the chocolate in a bowl over gently simmering water. Paint chocolate with a pastry brush to coat inside of crust.
• Let cool completely,until chocolate is set. Toss cherries with brown sugar and let sit for 15 minutes. Whip the cream to soft peaks just before serving. Spoon into shell,top with cherries and serve!

AMARENA CHERRY & ALMOND TART

Steps:

• Mix together the butter, sugar, flour, a pinch of salt and the egg in a food processor to make a dough, then wrap and leave to rest in the fridge for 30 mins. The dough should be cold but still easy to work with by the time you roll it out.
• Meanwhile, make the frangipane filling. Melt the butter in a pan over a low heat, then set aside to cool slightly. Beat the sugar with the eggs and lemon zest in a bowl until creamy. Pour in the melted butter while continuing to beat, then add the ground almonds (or almond flour) and fold into the mixture. Heat oven to 175C/155C fan/gas 3½.
• Line a buttered tart tin or ring mould (approximately 23cm) with the rolled-out pastry dough, then trim any overhanging edges. Spread the frangipane evenly into the tin and arrange the cherries on top with some of their syrup, so the top of the tart is covered in a thin layer.
• Put the tart in the oven and bake for about 40-45 mins until golden brown, puffed and firm to the touch. Leave to cool on a rack. Dust with some icing sugar, if you like, before serving in slices.

CHERRY & ALMOND TARTS

Steps:

• Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
• Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
• Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.
• Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
• Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
• Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.