Wash, sort and stone the cherries. Cut open the vanilla pod and scrape out the pulp. Caramelise 5 tbsp. sugar in a pan until light brown. Add cherries, vanilla pod and pulp, caramelise briefly, add cherry juice and simmer until the sugar is dissolved. Stir in Amaretto. Pour the cherries into a sieve, let them drip off and collect the juice. Cut butter into pieces. Mix butter, flour, 1 egg and icing sugar first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 20 minutes. Mix quark, 4 eggs, lemon juice, 75 g sugar and vanillin sugar. Roll out the dough on a floured work surface to a round shape (approx. 28 cm Ø) and line a greased tart tin (approx. 24 cm Ø, with lift-off base) sprinkled with flour. Sprinkle the dough with breadcrumbs. Spread about 2/3 of the drained cherries in the tin. Pour curd mixture over it. Let it rest in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 30-35 minutes. Put the remaining cherries back into the stock. Remove the tart and let it cool down on a cake rack. Serve with the rest of the cherries in the juice
Tip: If the cooled cherry juice is too thin, bring to the boil again and thicken with some cornflour
Waiting time Approx. 15 minutes