Cherry-Amaretto Tart

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

1. Set a rack in the center of the oven, then heat the oven to 350 degrees F. In a medium bowl, stir the shortbread crumbs with 1/4 cup brown sugar, the almonds, melted butter, and 1/4 teaspoon salt. Pack the crumb mixture across the base of the tart pan and up the sides. Bake the shell until it turns pale gold, about 15 minutes. Move it to a cooling rack and let it cool completely, about 30 minutes.
2. While the crust cools, put 3/4 cup cherries, 1/2 cup Amaretto, the sugar, and 1/8 teaspoon salt in a small saucepan and bring the mixture to a boil over high heat. Turn the burner to medium and let it bubble until it looks thick and syrupy, 8 to 10 minutes. Scrape the hot cherry syrup into a large bowl and let it cool a bit, about 5 minutes. Fold in the fresh cherries that are left, coating them well, then keep the bowl nearby.
3. In a small bowl, sprinkle the gelatin over the water. Warm it in the microwave until the granules disappear, about 20 seconds. Let this mixture cool to room temperature, about 5 minutes.
4. For the filling, take a medium bowl and whisk the mascarpone with the rest of the brown sugar, using 2 tablespoons, plus the last 1/4 cup Amaretto, the vanilla, the final 1/8 teaspoon salt, and the cooled gelatin until the mixture is smooth.
5. Spoon the mascarpone filling into the cooled tart shell and smooth it out, then pile the cherry mixture on top. Refrigerate the tart for at least 30 minutes before you slice and serve it.