Ingredients
- Shortbread cookies (plain, lemon or coconut)
- 1 Tbsp orange zest (1 orange)
- 1 Tbsp lemon zest (1 lemon)
- 2 Tbsp melted butter
- 1 1/2 cups tart or sweet cherries, halved and pits removed
- 4 large eggs
- 1/2 cup granulated sugar
- 1 cup milk
- 1 tbsp. amaretto, or 1 tsp. almond extract
- 3/4 cup all-purpose flour
- 1/2 tsp. kosher salt
- Powdered sugar, for serving
Instructions
- Preheat oven to 350° and grease a 9" round baking dish with butter
- For the crust, add the shortbread cookies, orange & lemon zest to a food processor and pulse until you have fine crumbs. Add the melted butter and pulse to combine
- Press the crumbs into the baking dish to form the crust
- Pop the crust into the oven for 5-10 minutes, until it is lightly browned. Take out of the oven
- Spread out cherries in an even layer in bottom of crust
- In a blender, add eggs and sugar and blend until frothy. Add milk, amaretto, flour and salt and blend until combined. Pour batter over cherries.
- Bake until golden and a toothpick inserted in middle comes out clean, about 35 minutes.
- Serve warm or at room temperature dusted with powdered sugar.
Notes
- This has a fairly subtle cherry flavor. If you have kirsch (cherry brandy) then maybe soak the cherries in that for a while before adding