John Myers
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Cherry and Marzipan Tart
The perfect cherry and marzipan tart recipe with a picture and simple step-by-step instructions.
shortcrust
- 300 g Flour
- 1 pinch Salt
- 40 g Powdered sugar
- 1 Egg
- 100 g Butter
- Tonka bean abrasion
Covering and casting
- 1 Glass Morello cherries
- 10 tbsp Milk
- 200 g Marzipan paste
- 200 g Sour cream
- 1 tbsp Raw cane sugar
- 2 Eggs
- 1 tbsp Strength
shortcrust
- Put the flour together with the powdered sugar, a pinch of salt and the egg in a bowl. Spread the butter in flakes on the edge and rub in some tonka bean and now work everything into an elastic dough with your hands, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
Covering and casting
- Drain the cherries over a sieve and drain very well.
- Put the milk in a small saucepan and crumble the marzipan into it, now place the saucepan on the stove and dissolve the marzipan over low heat and while stirring constantly – something like a slightly thick porridge is created.
- Now put the marzipan-milk mixture in a bowl, add the sour cream, eggs, starch and raw sugar and stir everything until smooth.
Assembly and finish
- Roll out the dough thinly and fit it into the tart pan, cut off the edges. Prick the pastry base several times with a fork. Now distribute the cherries on the dough and pour over the top. Bake the tart in the oven preheated to 180 degrees for about 40 – 45 minutes and then let it cool down completely. We had lightly sweetened natural yoghurt with it.
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