Sour Cherry Tart

I finally picked my cherry tree and made a sour cherry tart! Here is the recipe if you would like to try.

Gluten Free Millet Crust

1/2 cup millet flour

1/2 cup brown rice flour

1/2 cup buckwheat flour

1.5 teaspoons xantham gum

0.5 teaspoon sea salt

7 tablespoons cold butter, diced

1 egg

4 (or more as needed) tablespoons cold water

In the bowl of a food processor, combine the flours, xantham gum and salt. Add the butter and use the pulse option to work this mixture into crumbles. Add the egg and continue to pulse. Add the water, one tablespoon at a time and work until the dough detaches from the bowl. Transfer to a bowl and cover. Refrigerate for 1 to 2 hours. Bring back to room temperature before using.

Non-dairy but delicious filling:

1 cup almond meal
1 large egg
1/2 cup sugar
1/4 tsp. salt
3 tbsp butter, in small pieces
1 1/2 cup sour cherries

Blend meal, sugar an salt in a food processor. Add egg, butter and process until the mixture is smooth. Spread into partially cooked tarts (maybe pre-cook for 15 min?), smooth top and place the sour cherries in the filling. Cook for 20 min at 350 F. Serve warm or cold. 

(Found somewhere online, adapted from a Martha Stewart recipe)