Amarena-Tarte

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 700 g Sour cherries
  • 1/2 Vanilla pod
  • 5 TABLESPOONS + 75 g sugar
  • 6-7 TABLESPOONS Cherry Juice
  • 3-4 Tbsp Almond liqueur
  • 100 g Butter
  • 225 g Flour
  • 5 Eggs (size M)
  • 75 g Icing sugar
  • 400 g Cream curd
  • 1 TABLESPOON Lemon juice
  • 1 package Vanillin sugar
  • 1 TABLESPOON Breadcrumbs
  • 7-10 Tbsp Cling film

Directions

  1. 1

    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

  2. 2

    Tip: If the cooled cherry juice is too thin, bring to the boil again and thicken with some cornflour

  3. 3

    Waiting time Approx. 15 minutes

Nutrition Facts

KCAL
340 kcal
CARBS
41 g
FATS
14 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriessweetCakeCake