- For the topping
- 500 grams dark Cherries
- 40 grams Marzipan
- 3 teaspoons ground Hazelnuts
- 6 tablespoons Red currant jelly
- 250 grams Whipped cream
- 1 tablespoon powdered sugar
For the pastry: Pile flour on the work surface, mix with sugar and salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add an egg and about 40 ml (approximately 1/6 cup) of lukewarm water to the well and chop all ingredients with a knife until crumlby. Quickly knead into a smooth pastry and shape into a ball. Wrap into a plastic wrap and refrigerate for 30 minutes.
For the topping: Rinse and pit cherries. Crush marzipan with a fork until creamy and combine with hazelnuts and 1 tablespoon of water. Roll out pastry into 6 circles and line greased ramekins with it, making edges all around. Spread pastry with marzipan and arrange cherries on top. Place ramekins on a baking sheet and bake in preheated oven at 220°C (approximately 425°F) for about 20 minutes.
Heat redcurrant jelly and whisk until smooth. Spread jelly on top of cherries and let cool. Garnish with cherry blossoms, if desired, and serve.