Cherry Amaretto Tart

Ingredients

• 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

Instructions

1. Adjust oven rack to middle position and preheat your oven to 350 degrees.
2. In a medium bowl, combine shortbread crumbs, 1/4 cup brown sugar, butter, and 1/4 teaspoon salt.
3. 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.
4. 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.
5. Combine water and gelatin in small bowl. Microwave until gelatin dissolves, about 20 seconds. Cool to room temperature, about 5 minutes.
6. In medium bowl, whisk together mascarpone, remaining 2 tablespoons brown sugar, almond extract, remaining 1/8 teaspoon salt, and cooled gelatin mixture until smooth.
7. Spread mascarpone mixture in cooled tart shell and top with cherry mixture.
8. Chill at least 30 minutes before serving.

Notes