Amarena tart

For 12 pieces
  • 700 g sour cherries
  • 1/2 Vanilla pod
  • 5 tbsp + 75 g sugar
  • 6–7 EL cherry juice
  • 3–4 EL Almond liqueur
  • 100 g Butter
  • 225 g flour
  • 5 Eggs (Size M)
  • 75 g Icing sugar
  • 400 g Cream quark
  • 1 EL lemon juice
  • 1 packet vanilla sugar
  • 1 tbsp breadcrumbs
  • cling film
75 minutes
Wash, sort and stone the cherries. Cut open the vanilla pod, scrape out the pulp. Caramelize 5 tablespoons of sugar in a pan until light brown. Add cherries, vanilla pods and pulp, caramelize briefly, deglaze with cherry juice and simmer until the sugar has dissolved. Stir in the amaretto. Pour the cherries into a sieve, drain them, collecting the juice. Cut the butter into pieces. Work the butter, flour, 1 egg and powdered sugar first with the dough hook of the hand mixer, then with your hands into a smooth dough. Wrap the dough in foil and refrigerate for about 20 minutes. Mix the quark, 4 eggs, lemon juice, 75 g sugar and vanilla sugar together. Roll out the dough in a round shape (approx. 28 cm Ø) on a floured work surface and use it to lay a greased tart pan (approx. 24 cm Ø, with a lift-off base) dusted with flour. Sprinkle the batter with breadcrumbs. Approx. Spread 2/3 of the drained cherries in the tin. Pour the quark mixture over it. Let stand in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 30–35 minutes. Put the remaining cherries back into the brew. Take out the tart and let cool on a wire rack. Serve with the rest of the cherries in the juice
Tip: If the cooled cherry juice is too thin, boil again and thicken with a little cornstarch
Waiting time approx. 15 minutes
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 10 g protein
  • 14 g fat
  • 41 g carbohydrates


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