From the Spring into Summer article in the June 2016 issue.
Warm Bing Cherry and Almond Crust Tart with Coconut Ice Cream
Gluten-free Almond Shortcrust
- 3⁄4 cup almond flour
- 3⁄4 cup all-purpose gluten-free flour
- 2 tablespoons cornstarch
- 1/3 cup butter, melted
- 3 tablespoons maple syrup
- 2 teaspoons almond extract
- Mix all ingredients together (with a pinch of sea salt) intil dough is thick and pliable . Oil individual 4-inch tart pans, then press dough into pans to about 1/8 inch thick. Bake shells at 350° F for 15–20 minutes until just baked but still white.
Bing Cherry Filling
- 2 pounds bing cherries (fresh or frozen)
- 1⁄4 cup cornstarch
- Juice from 1⁄2 lemon
- Sugar to taste
- In a small cup, mix cornstarch and lemon juice with a fork (add a little water if it’s sludgy). In a medium saucepan, cook cherries on low heat until they give up much of their moisture, about 20–30 minutes (shorter for frozen, longer for fresh). Taste cherries and add sugar to taste. Bring filling to boil on high heat. Re-stir cornstarch mix, then pull filling off heat and add cornstarch, mixing thoroughly and quickly. Return filling to medium heat, stirring as the filling becomes thicker and clearer.
- Spoon filling into crusts, bake at 375° F for 15 minutes. (Save a little filling for garnish; add water to loosen the consistency.)
Coconut Ice Cream
- 1 3⁄4 cup coconut milk
- 1 3⁄4 cup coconut cream
- Scant 1⁄4 cup agave syrup
- 3⁄4 cup cane sugar
- 1⁄2 vanilla bean
- 3⁄4–1 teaspoon sea salt
In a saucepan, combine coconut milk, coconut cream, agave, and sugar. Cut vanilla bean in half and then cut open lengthwise, scraping beans into the milk mixture. Cook on medium heat until it begins to simmer. Add salt, pour into a blender, and mix on high for 1 minute. Refrigerate for 5 hours, then churn according to your ice cream maker’s instructions.
To assemble, warm tarts in hot oven for 8 minutes, then top with a scoop of ice cream, pouring a bit of reserved cherry filling over it.