"The solution to a problem lies inside the problem."

Charles Genoud

“Once you realise that the road is the goal and that you are always on the road, not to reach a goal, but to enjoy its beauty and its wisdom, life ceases to be a task and becomes natural and simple, in itself an ecstasy.”

Sri Nisargadatta Maharaj, "I Am That"

Cherry and almond crumble tartlets

Cherry and almond crumble tartlets (8 tartlets) 
Ingredients for the shortcrust pastry:

wholemeal rice flour:  210 gr - 1 + 1/2 cup
wholemeal millet flour: 30 gr - 1/3 cup

almond meal: 30 gr - 1/3 cup

blonde cane sugar: 100 gr - 1/2 + 1/8 cup

cold, unsalted butter: 180 gr - 6.35 oz. - cubed

free-range egg: 1 - large - beaten

salt: 1 pinch

p.s. yields approximtely 500-600 gr. pastry. You'll definitely need less for this recipe (usually 3/4 according to tartlets size). You can store the pastry in excess in the freezer, for other purposes....

Ingredients for the gluten-free crumble topping: 

wholemeal rice flour: 100 gr - 1/2 + 1/3 cup

almond meal: 90 gr - 1 cup

blonde cane sugar: 60 gr - 1/3 cup

cold unsalted butter: 50 gr - 1,76 oz.

Ingredients for the cherry compote:

cherries: 450 gr - 15,87

blonde cane sugar: 100 gr - 1/2 + 1/8 cup

unsalted butter: 1 tablespoon - cut to small pieces

cornstarch: 1 tablespoon

marsala liqueur: 2 tablespoons

For garnish:

cherries: 8-10

fresh mint leaves

icing sugar

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Prepare the shortcrust: put the three flours, the sugar and salt in a large bowl, add the cubes of butter and the beaten egg. Use your fingertips or a fork to mix the ingredients and work the dough quickly until it gets smooth and greasy. Do not overmix the dough, the less you play with it, the more delicate the pies will be. Wrap the dough in clingfilm and chill for at least 30 minutes before using.

Meanwhile prepare the fruits: wash and pit the cherries.

In a small non-stick saucepan combine cherries, sugar, butter, cornstarch and marsala. Toss with your hands or with a wooden spoon to coat evenly. Cook over medium heat for approximately 10 minutes, until the fruits are soft. Set aside.

Preheat the oven to 180° C -350° F.

Prepare the crumble topping: work all the ingredients with your fingertips until your mixture resembles coarse crumbs. If the crumbles are too big add some almond flour, if the crumbles are too fine add a bit more butter.

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Take the cooled dough out of the fridge, roll it out and cut out circles big enough to fit your tartlet tins (I used 10 cm - 4 inch round cutter). Grease the tartlets tins then line them with the dough. 

Place a spoonful of fruits in the middle of each tartlets. Divide the crumble topping evenly on top of them. Bake for about 20 - 30 minutes or until the topping turn brown.

Garnish with cherries and mint leaves. Serve with vanilla ice cream, creme - fraiche, or cream, according to your taste.