Lunch: Cherry Tart with Almond Streusel Topping Recipe | Myrecipes

Recipe by Robert Landolphi Use fresh or frozen cherries to make the deep red-hued, sweet-tart filling for this gluten-free tart. The crunchy, crumbly almond streusel really sends it over the top.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cherry Tart with Almond Streusel Topping Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

6.5 ounces white rice flour (about 1 1/4 cups)
4.2 ounces tapioca flour (about 1 cup)
1 1/2 teaspoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 cup chilled butter, cut into small pieces
2 tablespoons vegetable shortening
9 tablespoons 1% low-fat milk
Cooking spray
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 pounds pitted fresh sweet cherries or frozen sweet cherries, thawed (about 4 cups)
1.7 ounces white rice flour (about 1/3 cup)
1/4 cup packed brown sugar
2 tablespoons sliced almonds
2 tablespoons butter, diced
1/4 teaspoon ground cinnamon

Instructions

Weigh or lightly spoon 6. 5 ounces white rice flour (about 1 1/4 cups) and tapioca flour into dry measuring cups; level with a knife. Combine flours, 1 1/2 teaspoons granulated sugar, baking soda, and xanthan gum in a medium bowl; stir with a whisk. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional plastic wrap. Chill 30 minutes.
Preheat oven to 400 °.
Roll dough, still covered, into a 13-inch circle. Fit dough, plastic wrap side up, into a 10-inch removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Line bottom of dough with parchment paper; fill with pie weights or dried beans. Bake at 400 ° for 8 to 10 minutes; remove parchment paper, and cool on a wire rack.
Reduce oven temperature to 350 °.
Combine 3/4 cup granulated sugar and cornstarch in a small bowl. Place cherries in a medium saucepan over medium-low heat; cook 5 minutes. Stir in sugar mixture. Reduce heat to low; cook 10 to 15 minutes or until mixture thickens, stirring frequently. Remove from heat; cool completely.
Weigh or lightly spoon 1. 7 ounces white rice flour (about 1/3 cup) into a dry measuring cup; level with a knife. Place flour, brown sugar, and remaining ingredients in a food processor; process until coarsely ground.
Spoon cooled cherry mixture into crust. Sprinkle brown sugar mixture over filling. Bake at 350 ° for 40 minutes or until crust and topping are browned and filling is bubbly.

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