Rustic Buckwheat Tart with Cherry Compote Filling

This recipe makes a delicious, rustic, crust that is great with any fruit filling. So good! Enjoy!

Gluten Free Rustic Buckwheat Tart With Cherry Compote Filling

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

Ingredients for the Crust:

• 3 Tbs Triple Sec
• 3 Tbs iced water
• 1/2 cup rice flour
• 1/2 cup buckwheat flour
• 1/4 cup cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon xantham gum
• 1/4 teaspoon salt
• 1/2 tsp ground cinnamon
• 6 Tbs cold butter, sliced thinly

Ingredients for Cherry Compote Filling: 

•  4 cups sweet cherries, pitted
• 3 Tbs dark brown sugar
• 1/2 tsp ground cinnamon
• 2 Tbs Triple Sec
• 1/8 tsp ground cloves

Instructions:

1. Preheat the oven to 425 F. In a food processor, combine the flours, cornstarch, sugar, xantham gum, salt, and cinnamon. Pulse to combine. 
2. Sprinkle in the cold butter, and pulse until the butter has formed small crumbles in the dough. 
3. Add the Triple Sec and iced water alternatively, one tablespoon at a time through the feed tube. Continue to add the liquid until the dough comes together and forms a ball. 
4. Wrap the dough in plastic wrap and let it sit in the fridge for at least 30 minutes. 
5. Remove the dough from the fridge and let it rest at room temperature for 5-10 minutes. 
6. Dust a work surface with buckwheat flour, and dust the dough disk with extra buckwheat flour. Roll out the dough into the shape of your tart pan. Place the removable tart pan bottom under the dough and fold the sides of the dough onto the pan (see the picture below). Assemble the tart pan and unfold the sides of the dough, pressing the dough into the corners. Place the dough in the freezer until firm, 15-20 minutes. 
7. While the crust is setting, add cherries, sugar, cinnamon, triple sec and cloves to the food processor bowl and process with 10 one second pulses to form a chunky sauce.
8. Pour the contents of the food processor into a small sauce pan and simmer on medium heat until reduced by about 1/3 and the liquid has thickened, approximately 20 minutes.
9. While the cherry mixture is reducing, remove the crust from the freezer and bake for 20 minutes at 425 F. 
10. Remove the crust from the oven and reduce the temperature to 375 F.  Fill with the reduced fruit filling and bake for an additional 30-40 minutes until fruit filling is cooked through. 
11. Remove the tart from the oven and let cool or serve warm. Feel free to fill the tart with an apple and cinnamon filling. Get creative and have fun with it! 

Adapted from The Bojon Gourmet