Cherry Amaretto Tart

by FoodBabbles on July 23, 2011

Post image for Cherry Amaretto Tart

My new favorite site is … 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.

Cherry Amaretto Tart -

That being said, I was busy wiping the drool from my chinΒ 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.

Cherry Amaretto Tart -

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.



Cherry Amaretto Tart

1 hour, 30 minutes

Yield: 12 servings

Cherry Amaretto Tart


  • 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


  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.


Adapted from Serious Eats

{ 9 comments… read them below or add one }

Amanda July 25, 2011 at 11:28 am

Swoon is right! This recipe looks great, and not too difficult for the beginning baker. Cherries + amaretto = divine.


FoodBabbles July 25, 2011 at 1:05 pm

Thanks! I’m so glad you think so. The cherries and amaretto really us such a divine combination. If you make it, come back and let me know how it turned out!


Maranda July 26, 2011 at 11:02 pm

Oh my!! Bestill my heart! This is beautiful! And it looks to die for!!


vanillasugarblog August 3, 2011 at 11:54 am

that is one mighty fine tart.
love love love.
i bet all these flavors are purrrrfect


FoodBabbles August 3, 2011 at 1:05 pm

Thanks!!! It was quite tasty πŸ™‚


Triin June 22, 2012 at 6:52 pm

I’ve just had my first piece from this and it’s amazing! Can’t have more than a piece cuz it’s so sweet which is convenient as well hehe. The flavours go so well together, it’s mind blowing. Thank you so much for this recipe! My favourite thing about this is the mascarpone and almond filling. Sooooo goooood! Thank you for another brilliant recipe πŸ™‚


Kate June 22, 2012 at 8:06 pm

Wow! Thanks you so very much for this lovely comment. You’ve made my day. I’m so glad that you made and enjoyed this recipe! It really is the type of thing you have to hide from yourself, isn’t it? πŸ˜‰ Thanks again for the feedback!


Rachel @ I Love My Disorganized Life May 21, 2013 at 11:26 am

I think I just drooled a little, too!


Kate May 21, 2013 at 1:52 pm

Ha! This tart is definitely drool worthy. It’s one of my favorites.


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