Cherry-Amaretto Tart

Cherry-Amaretto Tart
  • Yield:8
  • Active time:40 minutes
  • Total time:1 hour, 40 minutes
  • Rated: 5.0

I used Walkers brand shortbread rounds. Two (5 1/3 ounce) packages yield the two cups crumbs called for in the recipe.

Ingredients

  • 2 cups shortbread cookie crumbs (See Notes)
  • 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. 1.

    Adjust oven rack to middle position and preheat oven to 350°F.

  2. 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. 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. 4.

    Combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes.

  5. 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. 6.

    Spread mascarpone mixture in cooled tart shell and top with cherry mixture.

  7. 7.

    Chill at least 30 minutes before serving.