Cherry-Amaretto Tart
The recipe Cherry-Amaretto Tart can be made in about 1 hour. This recipe serves 8 and costs $2.13 per serving. One serving contains 650 calories, 9g of protein, and 40g of fat. A mixture of cookie crumbs, vanillan extract, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. 364 people have made this recipe and would make it again. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. Try Cherry Amaretto Tart, Montmorency Tart Cherry Amaretto Pie, and Cherry Amaretto Clafouti Tart With Almond Praline for similar recipes.
Servings: 8
Ingredients:
1/2 cup toasted almonds, finely ground
3/4 cup Amaretto liqueur
1 1/2 pounds fresh cherries, stemmed, pitted, and halved
2 cups shortbread cookie crumbs (See Notes)
1 teaspoon unflavored gelatin
6 tablespoons light brown sugar
2 cups mascarpone
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 tablespoons water
Equipment:
oven
tart form
bowl
wire rack
sauce pan
microwave
whisk
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat oven to 350°F. 2 In medium bowl, combine shortbread crumbs, 1/4 cup brown sugar, almonds, butter, and 1/4 teaspoon salt. Press into bottom and up sides of tart pan. Bake until light golden, about 15 minutes. Transfer to cooling rack and cool completely, about 30 minutes. 3 Meanwhile, bring 3/4 cup cherries, 1/2 cup Amaretto, sugar, and 1/8 teaspoon salt to boil in small saucepan over high heat. Reduce heat to medium and simmer until thick and syrupy, 8 to 10 minutes. Transfer to large bowl and cool slightly, about 5 minutes. Add remaining fresh cherries and toss to coat. Set aside. 4 Combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes. 5 In medium bowl, whisk together mascarpone, remaining 2 tablespoons brown sugar, remaining 1/4 cup Amaretto, vanilla, remaining 1/8 teaspoon salt, and cooled gelatin mixture until smooth. 6 Spread mascarpone mixture in cooled tart shell and top with cherry mixture. 7 Chill at least 30 minutes before serving.
Step by step:
1. 1
2. Adjust oven rack to middle position and preheat oven to 350°F.
3. 2
4. In medium bowl, combine shortbread crumbs, 1/4 cup brown sugar, almonds, butter, and 1/4 teaspoon salt. Press into bottom and up sides of tart pan.
5. Bake until light golden, about 15 minutes.
6. Transfer to cooling rack and cool completely, about 30 minutes.
7. 3
8. Meanwhile, bring 3/4 cup cherries, 1/2 cup Amaretto, sugar, and 1/8 teaspoon salt to boil in small saucepan over high heat. Reduce heat to medium and simmer until thick and syrupy, 8 to 10 minutes.
9. Transfer to large bowl and cool slightly, about 5 minutes.
10. Add remaining fresh cherries and toss to coat. Set aside.
11. 4
12. Combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes.
13. 5
14. In medium bowl, whisk together mascarpone, remaining 2 tablespoons brown sugar, remaining 1/4 cup Amaretto, vanilla, remaining 1/8 teaspoon salt, and cooled gelatin mixture until smooth.
15. 6
16. Spread mascarpone mixture in cooled tart shell and top with cherry mixture.
17. 7
18. Chill at least 30 minutes before serving.
Nutrition Information:
covered percent of daily need
