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Fresh Cherry Tart

One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze. If you don't have a cherry pitter, a paring knife works well. Starting from the stem end, cut the cherry in half, going all around the pit. Pull apart the sides, and use the tip of the knife to push out the pit.

  • Prep:
  • Total Time:
  • Servings: 8
Fresh Cherry Tart

Source: Everyday Food, June 2007


  • 9 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 6 ounces bar cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup heavy cream
  • 1 pound fresh sweet cherries, such as Bing, pitted and halved
  • 1 tablespoon seedless raspberry jam


  1. Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.

  2. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.

  3. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.

Reviews (6)

  • tracybrener 28 Jun, 2013

    supremely delish! took to work and they gobbled it up! It's my new summer go to dessert.

  • Sarah Elizabeth 28 Jun, 2013

    This is a very easy, delicious and pretty tart to make! It is a keeper ;)

  • katbetty 20 Jun, 2010

    This is a wonderful dessert! FYI: In the June 2007 issue of Everyday Food, the amount of sugar listed for the recipe is 2 tablespoons plus 1/4 cup...2 tablespoons for the crust and 1/4 cup for the cream cheese filling.

  • MBR 15 Jun, 2010

    Should the sugar amount in the ingredients list read: "2 Tablespoons plus 1/4 cup sugar" ? 1 cup seems like a lot...

  • geisel7 16 Aug, 2008

    I made two of these for a recent family function. They were great but even better after a day. I found that I didn't need nearly as many cherries as the recipe called for and the ingredients list of the sugar doesn't look correct. This was an easy and great dessert and got rave reviews.

  • sandramichelewaddell 13 Aug, 2008

    I needed to make a dessert in a hurry so I used store bought individual graham cracker crusts and cream cheese fruit dip for the filling--they were delicious.

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