Cherry-Amaretto Tart Recipe
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Category
Pies, Tarts, and Crumbles
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups shortbread cookie crumbs
6 tablespoons light brown sugar
1/2 cup toasted almonds, finely ground
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1 1/2 pounds fresh cherries, stemmed, pitted, and halved
3/4 cup Amaretto liqueur
1/4 cup sugar
2 tablespoons water
1 teaspoon unflavored gelatin
2 cups mascarpone
1/2 teaspoon pure vanilla extract
Directions
Adjust oven rack to middle position and preheat oven to 350 degrees F. 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. 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. Combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes. 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. Spread mascarpone mixture in cooled tart shell and top with cherry mixture. Chill at least 30 minutes before serving.