Wednesday, September 25, 2013

Cherry and Roasted Almond Marzipan Tart

Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff
It feels as if my head has been in a big fuzzy bubble over the past few months. Seriously! Moving on auto-pilot, hardly registering many of the good things happening around me, was extremely alienated to me. I like laughing and being happy. It’s me … from head to toe. My energy keeps me buzzing and alive, something I have not been feeling very much of lately.

“Well,” I said to myself, “if you do not like the way things are going …. change the course you are on!”
 
So I did! And normality is slowly coming back again. I can feel how my head is beginning to clear up again and the lackluster days are beginning to look vivid and bright … just the way I like my days. It’s time to reinvent and move forward - my motto for the next months for sure. Months that will be moving in fast forward, months I plan to take in with every happy pore.

Cherry2012 (0316) by Meeta K. WOlff

My suitcase is packed, presentations prepared, camera ready to click as I head out to Amsterdam for the next food photography and styling workshop with Simone and Sandy. I cannot wait to meet a new group participants and catch up with a few old ones from previous workshops. Most of all I am looking forward to being in my element and doing what I totally love. We have an intensive and creative 2 days planned highlighted with a fantastic trip to the Amsterdam Farmer’s Market on Saturday. I’ve just finished writing up the assignment for the participants and they are going to have a challenging but fun time doing this. Sandy and I will be road tripping in style tomorrow morning with a basket full of provisions packed and plenty of gossip to accompany us for 6 hours.

Cherry Roasted Almond Marzipan (0036) by Meeta K. Wolff Cherry Roasted Almond Marzipan (0055) by Meeta K. Wolff

While I am away I will leave you something lusciously divine to keep you company. My gorgeous cherry and roasted marzipan tart made with a quark-based crust.
Have I eating out of my hands yet?

To make the roasted almond marzipan simply follow the uncooked version here only roasting the almonds on a baking tray in the oven until nicely toasted then grind. This is a step you do not want to miss as it makes all the difference in this recipe.

Recipe: Cherry and Roasted Almond Marzipan Tart

Printable version of recipe here

Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff
Prep Time: 35 minutes
Total Time: 1 hour 10 minutes
Serves: 6-8

Ingredients:
  • 150g quark (Recipe for homemade quark)
  • 6 tablespoons oilr
  • 2 eggs, separated
  • 2 egg whites
  • 75g + 100g sugar
  • A pinch of salt
  • 300g all-purpose flour
  • 2 teaspoons baking soda
  • 400g roasted almond marzipan, coarsely grated
  • 900g cherries
  • Icing sugar for dusting
Method:
  1. Preheat oven to 190 degrees C. Butter a 38 cm (diameter) tart form.
  2. For the tart crust mix together quark, oil and the 2 egg yolks. In a separate bowl mix the 75g sugar, salt, flour, and baking soda, then mix the dry ingredients with the quark mixture using the kneading hooks of your electric mixer. Finally scrape the dough out onto a clean countertop then give it a good knead with your hands until the dough is smooth and silky.
  3. With a rolling pin roll out the dough and line the tart form with it.
  4. To make the marzipan filling, whisk the marzipan with the 100g sugar and the 4 egg whites with electric beaters until smooth.
  5. Spread the marzipan cream onto the tart crust. Arrange the cherries on the filling, gently pushing the cherries into the cream. Flip any extra dough over the cherries and cream.
  6. Bake the tart in the oven for approx. 30-35 minutes. Remove from oven and allow to cool completely. Dust with icing sugar and serve.

Verdict
Cherry Roasted Almond Marzipan (0049) by Meeta K. Wolff
Cut yourself a big slice of this cake, sit back and enjoy the beautiful moments around you … they move too quickly. For those who are suffering with fuzzy heads and are feeling dull … take a step to change the path. Sometimes a little detour can bring you back on track. I am taking that detour now …

If you were not able to make it to one of the workshops this year maybe I can interest you in my interactive courses at the school of photography and multimedia The Compelling Image (TCI). The courses are very flexible and do not have a specific set time. The lessons are all uploaded and once students have gone through it they then move on to the exercises and assignments at their own pace. My first students are already reviewing assignment one and getting ready to complete the exercises.
Students have 10 days to complete and upload that week's assignment, during this time I am available each step of the way to encourage student interaction and guide them throughout each lesson and assignment over the entire period of the course. The reason I love the way the courses on TCI work is because it is flexible without imposing strict time restraints and really fits into people’s busy routines. More information and details to the course and further dates can be found at my TCI course plan. To learn more about TCI and how the courses run please read through the important guidelines.
Enrolments are running for the next courses and you can sign up here.

Enjoy a sweet and fruity weekend. I’ll see you next week!

You might like these tart ideas from WFLH:
ApricotFranfipaneTar_0053WM_thumb_thumb[1] ChocCaramelTart18_thumb[1] Peach Goats Cheese Tart 01 framed[2]_thumb[1]
Apricot and Pistachio Frangipane Tart Chocolate Caramel Tart Minty Peach & Cardamom Goat Cheese Tart


All photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First

9 comments :

  1. Now I am sorry that cherry season is over! But I have been craving a fruit-topped tart filled with something creamy. Luscious, indeed! And have a blast with Simone and your new workshop adventures! I wish I could be there!

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  2. Oh, that is such a great tart! It just looks fabulous and extremely irresistible. A pity that I can't try your recipe now and have to wait for cherry season 2014 to start in order to bake your creation... ;-)

    Cheers,

    Rosa

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  3. Yay! All ready to rock and roll here too! You're bringing this with you right? ;) Lol... Looking forward to seeing you tomorrow girl. Drive safely!

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  4. So excited for you heading to Amsterdam, one of my favorite cities in the whole world. :-) AND doing what you love to boot! HOORAY! :-)

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  5. Oh I wish I had saved some of my tart cherries from the summer! This looks fabulous. Have a wonderful time in Amsterdam.

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  6. Wishing you all the best with your new endeavours, M. The TCI courses look amazing - a treat for those of us who want to interact with you online x s

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  7. Awesome!!! Super duper flavors... texture... n of course clicks :) Happy to connect!!!

    Recent post: http://cookingwithsj.com/2013/10/28/butter-chakri

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  8. I liked this recipe so much, its so easy and so much tasty as well, thanks for sharing such a nice recipes.

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta