Preheat oven to 200°C. Beat one whole egg plus one yolk with the vanilla sugar till light and frothy. Finely chop the Citronat. Mix in, without beating, the quark or ricotta, lemon peel, almonds and Citronat.
Using a pastry cutter, cut out some rounds of puff pastry (approx. 8 cm Ø) and put them in tartlet moulds.
For the sauce:
Drain the cherries in the Amarenata and collect the juice. Quarter or chop the cherries. Mix the corn flour with a little cold water until smooth. Squeeze half a lemon and collect the juice. Heat the cherry and lemon juice and thicken with the corn flour. Add the cherries and allow to cool.
Put a spoonful of the quark cream in each and bake in oven for about 20 minutes. Take out and allow to cool on a cooling rack.
Presentation:
sprinkle icing sugar on the turnovers and serve the sauce separately in a bowl.
