for 8 pieces

Pastry dough

300 g	white flour
2 tbsp	coarse cane sugar
¾ tsp	salt
100 g	butter, chilled

1 ¼ dl

water

Mixture

120 g

unsalted pistachios

250 g	low-fat quark
60 g	coarse cane sugar
2	eggs
3 tbsp	amaretto

Cherries

500 g

cherries

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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