Cherry and almond tartlet

Name: Cherry and almond tartlet
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 250 g Flour; 60 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 3 Eggs (size M); 125 g Butter or margarine; 200 g Marzipan raw mass; 40 g Amarettinis; 50 g Almonds; 500 g Sweet cherries; 1 Egg yolk (size M); 1 TABLESPOON Milk; 4 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour and fat

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

250 g Flour
60 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
3 Eggs (size M)
125 g Butter or margarine
200 g Marzipan raw mass
40 g Amarettinis
50 g Almonds
500 g Sweet cherries
1 Egg yolk (size M)
1 TABLESPOON Milk
4 TABLESPOONS Sugar crystals
7-10 Tbsp Flour and fat

Directions

1
Quickly mix flour, sugar, vanilla sugar, 1 pinch of salt, 1 egg and fat in flakes with the dough hooks of the hand mixer to a smooth dough. Roll out the dough thinly on a well floured work surface and cut out 8 circles (14 cm Ø).
2
Roll out the remaining dough and cut into strips with a pizza cutter. Grease 8 Tartelettes (12 cm Ø) and dust with flour. Line the ramekins with the dough and chill them together with the dough strips for about 30 minutes.
3
Meanwhile grate marzipan. Mix the marzipan and 2 eggs with the whisk of the hand mixer until creamy. Crumble the Amarettinis. Roast the almonds in a pan without fat, take them out and chop them coarsely. Wash the cherries, remove the stalks and stone them.
4
Carefully fold the amarettinis (up to 10 g), almonds and cherries into the marzipan mixture. Pour the mixture evenly into the moulds. Place strips of dough on top. Mix egg yolk and milk and spread the strips on top.
5
Sprinkle with granulated sugar and the rest of the cookie crumbs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes until golden brown. Remove the tartlets from the oven and let them cool completely on a cake rack.