🍰 Marzipan Cherry Tart

Name: Marzipan Cherry Tart
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 3 pcs.; Almonds, ground 30 g; Wheat flour, Type 405 100 g; Salt pinch; butter 60 g; Icing sugar 2 tbsp.; Cherries, fresh 500 g; Marzipan base 50 g; Sugar 30 g; Sour cream 125 g; Cornstarch 1 tbsp.

284 kcal · 30 min · 4 servings

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Ingredients

Eggs 3 pcs.
Almonds, ground 30 g
Wheat flour, Type 405 100 g
Salt pinch
butter 60 g
Icing sugar 2 tbsp.
Cherries, fresh 500 g
Marzipan base 50 g
Sugar 30 g
Sour cream 125 g
Cornstarch 1 tbsp.

Instructions

1. Separate one egg. Set the yolk aside.
2. Mix the egg white in a bowl with the almonds, flour, and salt.
3. Cube the butter.
4. Add the butter cubes, powdered sugar, and egg yolk to the egg white mixture.
5. Knead everything quickly into a smooth dough.
6. Place the dough in the refrigerator for about 1 hour.
7. Wash the cherries.
8. Halve the cherries and remove the pits.
9. Crumble the marzipan into small pieces.
10. Stir the marzipan in a bowl with the sugar, sour cream, remaining eggs, and starch.
11. Preheat the oven to 180 °C (convection mode).
12. Sprinkle some flour on the work surface.
13. Roll out the dough into a rectangle.
14. Grease a rectangular tart pan (35 x 10 cm).
15. Place the dough in the pan.
16. Form a border about 2 cm high.
17. Cover the dough base with baking paper.
18. Place legumes (like dried beans) on the baking paper to weigh it down.
19. Bake the base blind for about 10 minutes.
20. Remove the baking paper and the legumes.
21. Bake the base for another 3 minutes.
22. Take the base out of the oven.
23. Pour the marzipan mixture onto the tart base.
24. Top the tart with the cherries.
25. Bake the tart at 180 °C (convection mode) for about 20–25 minutes.
26. Let the tart cool down.

Nutrition per serving

kcal: 284
Protein: 7 g · Fett/Fat: 14 g · Carbs: 34 g