Cherry-Amaretto Tart

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

Cherry-Amaretto Tart

About This Recipe

Active time:40 minutes
Total time:1 hour, 40 minutes
Special equipment:10-inch round tart pan with removable bottom
This recipe appears in: Serious Sweets: Cherry-Amaretto Tart


  • 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


  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.


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