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“Two packages of Walker's shortbread rounds (5 1/3 oz each) will yield the required 2 cups of crumbs. Adapted from a recipe by Maria del mar Sacasa at Serious Eats.”
1hr 40mins

Ingredients Nutrition


  1. Place a rack in the middle of your oven and preheat to 350°F.
  2. Combine cookie crumbs, 1/4 c (4 tbsp) brown sugar, almonds, butter and 1/4 tsp salt; mix until everything is moist and resembles wet sand. Pour into tart pan and press flat and up the sides. Bake 15 minutes until light golden brown. Transfer to cooling rack until completely cool, about 30 minutes.
  3. Meanwhile, combine 3/4 c cherries, 1/2 c Amaretto, sugar and 1/8 tsp salt in a saucepan. Bring to a boil over high heat, then reduce heat and simmer 8-10 minutes until syrupy. Transfer to a large bowl and set aside until slightly cooled, about 5 minutes. Add remaining cherries and toss to coat.
  4. Combine water and gelatin in a small bowl. Microwave on high 20 seconds or until gelatin dissolves. Cool to room temperature, about 5 minutes.
  5. In a bowl, combine mascarpone, remaining brown sugar, remaining Amaretto, remaining salt, vanilla extract, and dissolved gelatin. Whisk until smooth. Spread into tart shell and top with glazed cherries. Refrigerate at least 30 minutes before serving.

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