Buttered Almond Tart with Amarena Cheeries

Serves: Eight | Prep: 20 min | Cook: 40 min

Ingredients:

Almond Tart:
1/4 cup butter
1/4 cup whole milk
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 cup almond flour
1 Tbsp baking powder

Buttered Almond Topping:
1/4 cup butter
1/2 cup sugar
1/2 cup almond flour
2 Tbsp whole milk
1/2 cup slivered almonds
1 jar Amarena Cheeries in syrup

Directions:
Preheat oven 350F/180C. Line the bottom of a spring-form tin. Grease bottom and sides of the tin.

Make the almond tart by adding 1/4 cup butter and 1/4 cup milk in a saucepan over medium low heat. Once butter melts remove from heat and set aside.

In a mixer with a paddle attachment mix eggs, 1/2 cup sugar, and vanilla extract together on medium high speed, until thick and creamy, about 5-7 minutes. Mix in butter mixture. Lower speed and add 1/2 cup almond flour and baking powder. Mix just until combined. Pour mixture into the prepared tin. Bake for 20 minutes, it will be a spong-like consistency.

To the saucepan add the remaining 1/4 cup butter and melt. remove from heat and stir in the remaining 1/2 cup sugar, 1/2 cup almond flour, 2 Tbsp milk, and slivered almonds. Once combined spoon topping onto the warm cake leaving da 1/4-inch boarder. Bake again, 15-20 minutes more, until golden brown. Let cool completely in the tin before running a knife around the edge and removing from the tin. Before serving top with Amarena cherries and pour over some syrup.

You can also use my Black Cherry Almond Sauce instead of the Amarena Cherries.

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