Fresh Cherry Tart8 servings
As shared from the kitchen of "Once Upon a Plate" by Mari
Special equipment/tools needed:
9-inch tart pan with removable bottom
Cherry pitter (optional, but recommended)*
For the crust:
9 graham crackers (each cracker 2 1/2 x 5 inches)
2 Tablespoons Sugar
6 Tablespoons butter, melted
Preheat oven to 350º (F), position rack in center of oven. Process graham crackers with the 2 Tablespoons sugar in food processor or blender until finely ground, add butter until incorporated evenly. Transfer crumb mixture to an 9-inch tart pan (with removable bottom). Using a flat bottomed dry measure measuring cup distribute and press the crumb mixture evenly in the tart pan, and up the sides of pan. Bake in preheated oven until browned, about 10 to 12 minutes. Remove from oven and allow to cool completely on a wire rack.
For the filling:
6 ounces (from an 8 ounce bar) cream cheese, room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
3/4 cup heavy cream
fresh sweet cherries (Bing, for example), pitted and halved**
1 Tablespoon seedless raspberry jam (or currant jelly)
In a large bowl beat cream cheese, vanilla and 1/4 cup sugar with an electric mixer until light and fluffy. Add cream and continue beating until soft peaks form. Spread cream cheese mixture evenly in cooled graham cracker crust, smooth surface. Scatter cherries on top.
Combine jam and 1 teaspoon water in a small saucepan over low heat, stirring while heating until jam is smooth. With a pastry brush dab jam glaze over cherries.
Refrigerate tart for at least 30 minutes before serving. (We liked it best the following day.)
* If you do not have a cherry pitter, use a small, sharp paring knife to cut around the pit, separating cherry into halves, remove pit with tip of paring knife.
** Original recipe called for 1 pound of cherries ~ I believe that is
entirely too much for a single layer of cherries in a 9-inch tart pan. The cherries I used were large; I used approximately 40 cherries (80 halves.)
Recipe adapted from "Everyday Food" magazine.
Click HERE to return to Once Upon a Plate