Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Mixture
Cherries
Utensils
One flan tin (approx. 30 cm in diameter)
How it's done
Pastry dough
Mix the flour, sugar and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), slide into the tart tin, prick firmly with a fork, create a rim.
Mixture
Coarsely chop the pistachios, set aside 2 tbsp, spread the remainder over the base of the tart.
In a bowl, mix the quark with all the other ingredients up to and including the amaretto, spread on top.
Cherries
Pit the cherries, spread on top of the mixture, sprinkle with the reserved pistachios.
Bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, remove the tart from the tin, slide onto a rack and leave to cool.
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