New This Month

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

Source: Everyday Food, June 2007
Total Time Prep Servings



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.

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How would you rate this recipe?
  • hbtoo1
    23 JUL, 2018
    I didn't like the fact that I was left with 2 oz cream cheese and 1/4 cup heavy cream that will probably go to waste. I adjusted the recipe to use the whole 8oz package cream chesse and the 8oz carton of heavy cream next time. In my opinion, it will not make a difference. Will be making this delicious quick and easy recipe again!
  • 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 ;)
  • 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.
  • 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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