Amarena Cherry and Almond Tart
Per serving
A sweet‑sour Italian dessert where juicy Amarena cherries are paired with a delicate almond cream and a crisp crust. Serve it after lunch or dinner and your guests will want more!
Ingredients
12 serv.Step-by-step instructions
- 1
Combine the butter, sugar, flour, a pinch of salt and the egg in a food processor, knead the dough, then wrap it in cling film and chill in the refrigerator for 30 minutes. The dough should cool while remaining soft enough to roll out.
- 2
Meanwhile, prepare the cream (frangipane). In a pan melt the butter over low heat, remove from the heat and let it cool slightly. In a large bowl whisk the sugar with the eggs and lemon zest until creamy. Gradually pour in the melted butter while whisking continuously, then add the ground almond (or almond flour) and mix gently. Preheat the oven to 175 °C (155 °C for convection, gas 3½).
- 3
Line a 23 cm tart tin with butter, place the rolled‑out dough into it, trimming the excess edges. Evenly spread the cream over the base, then arrange the cherries on top, drizzling them with some syrup so they are lightly coated.
- 4
Bake the tart in the preheated oven for 40–45 minutes, until it turns golden‑brown, rises and feels firm to the touch. Let it cool on a rack. Dust with powdered sugar before slicing, if desired.
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