Rich, sweet almond filling, and fresh juicy cherries — my Gluten-Free Cherry & Almond Tart recipe is a simple way to a great dessert.
Preheat the oven to 425°F (220°C).
Line a 9-inch (23cm) tart pan with the Gluten-Free Pie Crust recipe, line with parchment, and fill with pie weights.
Blind bake the crust for 15 minutes.
Lower the heat to 350°F (180°C), remove the pie weights and parchment and bake for another 10 minutes.
Whisk the frangipane and the egg, fill the baked crust then press the cherries into the crust.
Bake for 30-40 minutes, until the filling is set.
Let cool to room temperature before enjoying.
Store, loosely covered, at room temperature for up to 3 days.