Cherry marzipan tart Florentine style

Ingredients for 1 servings:

• 1 jar sour cherries
• 100 g butter, cold, in small pieces
• 70 g sugar
• 1 egg(s), size M
• 200 g wheat flour type 405, sifted
• 1 pinch of salt
• 30 g almonds, ground
• 3 drops of bitter almond flavor
• 130 g raw marzipan mixture, at room temperature
• 15 g cornstarch
• Fat for the mold
• 30 g sugar
• 30 g honey
• 30 g butter
• 20 g cream
• 75 g almond flakes
• 20 g candied orange peel
• 20 g candied lemon
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

for a 22/23 cm tart tin

Drain the sour cherries thoroughly and reserve 200 ml of the juice. Knead the butter, sugar, egg, flour, salt, almonds, and bitter almond flavoring into a dough. Take two-thirds and line a lightly greased tart tin with it. Roll out the other piece of dough between cling film to the size of the tart tin. Roll out the marzipan mixture between cling film to the size of the tart tin and place it on the pastry case in the tin. Place the tart tin with the dough and the rolled-out lid in the refrigerator for 2 hours. Spread the drained sour cherries on the tart case. Bring the sour cherry juice and cornstarch to a boil, let it cool slightly, and then spread it over the cherries. For the Florentine mixture, heat the sugar and honey until liquid. Stir in the butter and heat through. Heat the cream, almonds, candied orange peel, and candied lemon peel in it. Place the pastry case on top of the cherries and spread with the Florentine mixture. Preheat oven to 180°C (top/bottom heat) and bake the cake for approximately 40-45 minutes until golden brown. Let cool on a wire rack.