Cherry Compote Tarts Made With Gluten-Free Pastry

After I had perfected my gluten free shortcrust pastry, and made my lime tart, I made these cherry compote tarts. I did not want to make too many as Dave is not a huge fan of cherries. But he liked these ones well enough to make sure all were finished over the weekend.

Cherry Compote Tarts
Cherry Compote Tarts
Head straight on to the Recipe For ♥ Cherry Compote Tarts ♥

When I started working in 1986 the only way I could deposit my wages was to stand in a bank queue. The teller would count the cash and do the deposit. So you can imagine how amazing I thought ATM’s were when you could just stick your money in an envelope. This was then deposited in the machine and counted at a later stage. One had to trust that the person counting the cash was honest. But with all the checks and balances in place I never once had a query. Now, one can deposit cash into the Automatic Teller Machine and it counts the amount straight away. The technology is so advanced that bent or damaged notes are rejected. I am sure that fraudulent notes will also be spat out of the tray. The other day while waiting to do a deposit the one machine stopped working.

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The cash the gentleman was depositing had got jammed in the machine somehow. And even though it did not stop the ATM handing out cash, it would not accept any more deposits. He had to go into the bank and lodge a query with them so that they could open up the machine. His colleague was doing a large deposit which was taking some time. One can only deposit 50 notes at a time and he had quite a few bundles to do. He was extremely polite and let me do my banking and then carried on with his. The interruption was really appreciated as I did not want to stand around there waiting for him to be done.

Cherry Compote Tarts

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5 from 1 vote

Cherry Compote Tarts

These make for nice individual desserts
Recipe Category: Dessert

Ingredients

For the cherry compote

  • 335 g pitted cherries *
  • 17.5 mls lemon juice
  • 50 mls water, divided
  • 30 g honey
  • 5 mls arrowroot
  • 1.875 mls vanilla extract
  • small pinch of fine salt
  • 15 mls Kirsch

For the pastry

  • 170 g gluten-free flour, plus extra for dusting **
  • 70 g coconut flour
  • 160 g salted butter, cubed
  • Zest of 1 lemon, finely grated
  • 90 g fructose
  • 1 egg

Method

For the cherry compote

  • Place the cherries and lemon juice into a sauce pan with 35mls water
  • Bring to a simmer over a medium to low temperature, gently shaking the pan occasionally to turn the cherries
  • Add the honey and stir gently until dissolved then leave to simmer for 4 minutes
  • Place the arrow root, vanilla, salt and the rest of the water into a small bowl
  • Mix to combine and then stir into the cherries
  • Simmer for another 2 minutes until the sauce is thick and glossy
  • Remove from the heat, pour in the Kirsch and stir to combine
  • Set aside to cool while you make the pastry

For the pastry

  • Place the flour, butter and lemon zest into the bowl of a stand mixer
  • Mix until the flour resembles bread crumbs
  • Add the egg and mix until a dough forms
  • Turn out onto a lightly floured surface and shape into a disc
  • Wrap in cling film and place into the fridge for 30 minutes
  • Roll out between two sheets of baking paper
  • Grease and line small baking tins and carefully place the pastry into each tin
  • Refrigerate while you preheat the oven to 180° Celsius

To make the cherry compote tarts

  • Dock the bottom of the pastry and divide the compote between each tin
  • Add pastry decorations on top if you want to
  • Place into the oven and bake for 35 minutes
  • Allow to cool in the tin before removing the tarts

Notes

* do not worry if you are slightly over or under this weight
** my first choice is cassava flour, but use what you have to hand
Inspiration published on Lavender and Lime February 17:

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12 thoughts on “Cherry Compote Tarts Made With Gluten-Free Pastry

  1. Gluten free pastry is a skill and yours looks amazing. This is a wonderful cherry tart recipe and will be most welcome in our home. Earmarked to cook this weekend, thanks Tandy.

  2. Gosh, Tandy, I would never post all that money through an ATM. A bit dangerous I think, but I am paranoid having experienced a home invasion, an armed hold up and several robberies.

  3. it’s nice that the guy was self-aware enough that there were other people, like you, who wanted to make just a quick deposit, and let you go ahead of him

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