The cherry tart is so delicate, sweet and with notes of lemon. This foolproof dessert will impress any guests. The meringue on the top just elevates it and takes it to the next level.
This recipe can be easily converted to not gluten free by substituting gluten free all-purpose flour with exact measurements of wheat all-purpose flour.
Cherry Meringue Tart
Gluten Free Cherry Merringue Tart
Equipment
- Oven
Ingredients
Dough
- 2 cup gluten free all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 4 oz butter
- ¾ cup sugar
- 4 egg yolks
- ¼ cup sour cream
- 1 tsp vanilla
- 1 lemon zest
Filling
- 4 cup cherries if frozen, thaw
- 2 tbsp lemon juice
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp cinnamon
Meringue
- 4 egg whites
- ¾ cup granulated sugar
Instructions
- Zest the lemon and set aside. In the saucepan on the medium heat, add cherries, 2 tbsp of lemon juice, 1 cup of sugar, cornstarch and cinnamon.
- Bring to a boil, and cook for 8 minutes or unit mixture thickened. Remove from the heat and cool.
- Preheat the oven to 355°F. Line and butter 11 inch x 1.125 inch round tart pan.
- Combine all purpose gluten free all-purpose flour, baking powder and salt.
- In a separate bowl, beat butter with ¾ cups of sugar until creamy. One by one add egg yolks, then sour cream, vanilla and zest of lemon.
- Add dry ingredients, and mix until combined. Dough should be thick.
- Transfer the dough to the tart pan and press with hands to form edges. It helps to oil hands to prevent dough from sticking.
- Add cherry filling on the top and bake for 30 minutes.
- While the tart is baking beat egg whites until stiff peaks then add sugar and beat until sugar dissolved.
- After 30 minutes take out the tart from the oven, spread meringue on the top and bake for another 20 minutes.
- Cool completely before serving.
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