نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

تارت بكرز أمارينا واللوز

Italian 30 Mins Prep · 45 Mins Cook

Preheat the oven to 180°C, gas mark 4. Grease a 25cm round tart tin or dish.
Cube the butter and place in the freezer for 15 minutes to firm up. Combine the flour, baking powder and sugar in the bowl of a stand mixer fitted with the hook attachment. Zest a lemon and add to the bowl along with 2 eggs. Mix until just combined. Lower the speed and add in the cubes of cold butter, one at a time. Remove the dough from the bowl, flatten it into a disc and wrap it in cling film. Rest for 1 hour.
Meanwhile, make the filling. Zest a lemon and add it to a bowl along with an egg, caster sugar and vanilla. Beat in the ricotta until smooth and combined.
Roll out the pastry on a lightly floured surface until approx. ½cm thick. Roll the dough onto a rolling pin and place it in the tart tin. Press the dough into the edges and up the sides. Trim the excess dough and prick the base with a fork.
Spread 100g of the jam evenly on the base and then pour the ricotta mixture over. Swirl in the Amarena cherries along with the syrup and the remaining 50g of jam. Top with the sliced almonds. Bake for 35-45 minutes or until golden.
Remove from the oven and cool completely until the sides release from the pan.
Chill in the fridge until ready to serve.