![]() Other sources state Italy or Spain as the birthplace of marzipan. According to Hermine Sittle, founder of Hermine’s Old World Confections in Coeur d’Alene, Idaho, marzipan was, “believed to have originated in Persia (present-day Iran) and to have been introduced to Europe through the Turks.” She also mentions, “there is some dispute between Hungary and Italy over its origin.” Based on our findings, the invention of this almond candy paste was in Lübecker, Germany during the 15th century. There has been much debate about the origin of marzipan. To those naysayers, we think you might even love it as much as we do! Even if you are not a big fan of marzipan, the subtle hint of almond flavor from the marzipan is perfect with the warm cherries in this dessert. Although this almond candy may be hit or miss for some, we encourage you to give it a try. Others are familiar with marzipan when it’s covered in chocolate. Many have only tried marzipan when it is formed into the shape of flowers, fruit, or animals (yes, I ’s an artform to some). ![]() Top with vanilla bean ice cream or homemade whipped cream, to complete this heavenly dessert. The result, when baked in a buttery homemade crust, is a warm and luscious bite of cherries with just a hint of marzipan. We combined sweet and tart cherries along with marzipan, to give this lovely little galette a beautiful balance of flavors. This delightful Cherry Marzipan Galette is a simple, yet elegant dessert. What’s not to love about the flavors of almonds and cherries in a rustic tart?! Transfer to a serving dish and serve warm. Remove from the oven, place pan on a wire cooling rack, and allow to cool for one hour on baking sheet. Bake for 30 - 40 minutes, or until crust is golden brown, filling is bubbling, and the cherries are tender when pierced with a fork.Dot exposed cherries with small cubes of butter. Then sprinkle turbinado sugar evenly over the crust. This will help it turn golden brown and shiny when baked. Using a silicone brush, coat the top and sides of the crust with egg wash. To make the egg wash, add 1 egg yolk to a small bowl and mix with 1 teaspoon water. Using a silicone pastry brush, lightly brush the exposed fruit with a little of the reserved liquid from the mixing bowl to give it a light glaze (don’t use too much, or your tart will be soggy).Only 1 to 1 ½ inches of crust should overlap the top edges of the cherry tart (just enough to keep the juices in, leaving most of the fruit exposed). ![]() Fold the edges of the crust up and over the sides of the fruit, overlapping the crust as you go. Using a slotted spoon, scoop the prepared cherries and dump them onto the center of the crust to cover the marzipan (reserve the liquid in the bowl for glazing).
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