Cherry Amaretto Tart
My new favorite site is SeriousEats.com … Actually, to be more correct Serious Eats isn’t a new love for me. It’s an incredible site to feast your eyes on and I’ve frequented it now for some time however Serious Eats: Sweets is my new favorite place to land on their site. It’s filled with sugary goodness sure to make you absolutely swoon.
That being said, I was busy
wiping the drool from my chin ahem, I mean… perusing the latest mouth-watering delights in the “Sweets” section when I came across a beautiful, picture perfect cherry tart. Immediately I fell in love and knew I had to make it. With the all too short cherry season quickly coming to an end this was just the recipe to send it out with the farewell it deserves.
The almond flavor of the amaretto is such a compliment to the sweetness of the red jewels which sit atop a luxurious mascarpone filling all nestled in a shortbread crust. To say that this tart is perfection is an understatement. To taste this tart, is to become a believer.
- 2 1/2 c. shortbread cookie crumbs
- 6 Tbsp light brown sugar, divided
- 3 Tbsp unsalted butter, melted
- 1/2 tsp salt, divided
- 1 1/2 lbs fresh cherries, stemmed, pitted and halved
- 1/2 c. Amaretto liqueur
- 1/4 c. sugar
- 2 Tbsp water
- 1 tsp unflavored gelatin
- 2 c. mascarpone
- 1 tsp almond extract
- Adjust oven rack to middle position and preheat your oven to 350 degrees.
- In a medium bowl, combine shortbread crumbs, 1/4 cup brown sugar, 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.
- 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.
- Combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes.
- In medium bowl, whisk together mascarpone, remaining 2 tablespoons brown sugar, almond extract, remaining 1/8 teaspoon salt, and cooled gelatin mixture until smooth.
- Spread mascarpone mixture in cooled tart shell and top with cherry mixture.
- Chill at least 30 minutes before serving.
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