Fresh Cherry Tart

91 Ratings
  • 5 22
  • 4 29
  • 3 24
  • 2 13
  • 1 3

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

Everyday Food, June 2007

Gallery

Recipe Summary

total:
1 hr 20 mins
prep:
30 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (7)

91 Ratings
  • 5 22
  • 4 29
  • 3 24
  • 2 13
  • 1 3
Martha Stewart Member
07/23/2018
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!
Martha Stewart Member
06/28/2013
supremely delish! took to work and they gobbled it up! It's my new summer go to dessert.
Martha Stewart Member
06/28/2013
This is a very easy, delicious and pretty tart to make! It is a keeper ;)
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Martha Stewart Member
06/20/2010
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.
Martha Stewart Member
06/15/2010
Should the sugar amount in the ingredients list read: "2 Tablespoons plus 1/4 cup sugar" ? 1 cup seems like a lot...
Martha Stewart Member
08/16/2008
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.
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Martha Stewart Member
08/13/2008
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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