Prep Time: 30 minutes
Serves: 8


Cherry Tart

with Crunchy Marzipan


1/2 cup Stirling Unsalted Butter
3/4 cup Bob’s Red Mill All-Purposed Flour plus 2 tbsp flour to spread on dough
1/4 cup sugar
1 egg yolk
pinch salt
2 tbsp cocoa powder


1/4 loaf Niederegger Klassiker Marzipan Loaf
1 tbsp almonds, chopped
1 tbsp sunflower seeds
1 tbsp pine nuts
1/2 tbsp cinnamon
1 tbsp Bob’s Red Mill All-Purpose Flour
1/2 tbsp cocoa unsweetened
2 tsp sugar
pinch of salt
2 tbsp butter


1 loag Niederegger Nut Nougat
1 cup Tre Stelle Mascarpone
1/2 cup Saugeen yogurt
2 eggs
1/2 cup sugar
1 jar Spreewald Sour Cherries (340 g dry weight)

Grease a spring-form baking pan (26 cm diameter X 4 cm high) with a tablespoon of butter. Preheat oven to 350°F.

Mix remaining butter, flour, sugar, egg yolk, salt and cocoa powder with a hand mixer into a smooth dough. Cover half the dough with flour and roll to a smooth form to fit in the bottom of the pan. Bake dough for 12 minutes at 350°F. Remove from oven and cool. Form the remaining dough into a roll and spread around the inside of the pan to form a crust. Press firmly.

For the crunch, cut the marzipan into small pieces and put in a bowl. Add almonds, sunflower seeds, pine nuts, cinnamon, flour, cocoa, sugar, salt and butter. Knead into a crumbly dough.

Bring about an inch of water to a simmer in the bottom of a double boiler. Add the nut nougat to the top of the double boiler; ensuring the water does not touch the pan on top. Stir occasionally as it softens. When there are just a few small, chunks, remove from heat (residual heat will melt the rest).

In a separate bowl, whisk mascarpone, yogurt, eggs and sugar, and pour it over the dough. Add nut nougat in spiral form and mix with a fork. Next, drain the sour cherries and distribute over the dough. Add the marzipan crunch. Bake at 350°F for approximately 55 minutes. Cool before serving.