New This Month

Fresh Cherry Tart

90

You don't actually cook the cherries in this oh-so-fresh tart, which shows off their peak-season flavor.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2007

Ingredients

  • 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

Directions

  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.

Cook's Notes

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.

Reviews Add a comment

  • tracybrener
    28 JUN, 2013
    supremely delish! took to work and they gobbled it up! It's my new summer go to dessert.
    Reply
  • Sarah Elizabeth
    28 JUN, 2013
    This is a very easy, delicious and pretty tart to make! It is a keeper ;)
    Reply
  • katrosie1
    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.
    Reply
  • 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...
    Reply
  • 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.
    Reply
  • 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.
    Reply