Cherry Cheese Tart

By • June 22, 2010 • 13 Comments

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Author Notes: I Love LOve LOVE cherries. So much so that the only thing I want to do with them is eat them. So I decided to create a recipe that showcased cherries in all their shiny fresh glory. It’s still quite rich with an oat-almond crust and a cream cheese-crème fraiche filling. (You could lighten it up by using Greek yogurt in place of the crème fraiche, but I didn’t.) This dessert should be made several hours before serving so that it has a chance to chill and firm up. I made it in an 8x8 pan. Be sure and butter the pan and the parchment really well—the crust is sticky. Try and find cream cheese that doesn’t have a lot of stabilizers. Everyone has their own method for pitting cherries—I just split them in half with my thumbnail and popped the pits out. This is easiest when the cherries are very ripe, so look for the darkest, ripest cherries you can find.
drbabs

Serves 8" x 8" tart

Oat and Almond Crust

  • 1/2 cup rolled oats
  • 1/2 cup almond meal
  • 1/3 cup sugar
  • 1/3 cup unsalted butter, melted
  • 1 pinch salt
  1. Prepare pan by buttering, lining with parchment, and buttering the parchment. Preheat oven to 375.
  2. Melt butter, and mix in oats, almond meal, sugar and salt, making sure that all ingredients are evenly distributed. Pat in over the bottom of the pan and bake for 10 minutes until bubbly and beginning to brown. Let cool on a wire rack to room temperature and refrigerate.

Cream Cheese Filling and Cherries

  • ~1 pound cherries, washed, dried, pitted and cut in half
  • 8 ounces cream cheese at room temperature
  • 1/3 cup creme fraiche
  • 1/4 cup honey
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 pinch salt
  1. Split and pit cherries and set aside.
  2. Put cream cheese, crème fraiche, honey, salt, extracts, lime juice and zest into the work bowl of a food processor and blend thoroughly until completely smooth. Spread filling over crust, and smooth it out evenly. Arrange cherries on top, cut side down. Cover and chill at least 2 hours before serving.
Jump to Comments (13)

Tags: fresh, rich, Summer

Comments (13) Questions (0)

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Henrykiss

over 4 years ago arielleclementine

i love the sound of this! and agree wholeheartedly that it's hard to beat the taste of an untampered-with fresh cherry :)

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Sunshine_in_my_glass

over 4 years ago Heena

Loving the zest and honey in the filling. Think this will be good with ricotta?

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I do. I was torn between ricotta and cream cheese when I made it. Thanks!

Christine-28_small(1)

over 4 years ago cheese1227

This looks fabulous!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Massimo's_deck_reflection_10_27_13

over 4 years ago lapadia

Yum! Couldn't this crust be cut up in squares for a snack too? Perhaps with some chopped almonds pressed into it...just a thought running through my brain.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Definitely. That's how I've been serving it--in little rectangles with 2 or 3 cherries. (It's very rich.)

Newliztoqueicon-2

over 4 years ago Lizthechef

YUM! I'll bet the citrus really makes these beauties "pop".

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--yes, it's a little too good.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Liz, I put up a different picture. This one was taken with my phone! Which, sadly, takes better pictures than my camera.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

LOVE the nutty almond crust, LOVE the zest cheesy filling, LOVE the cherries. Well done!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks! I love your jam (but don't really want to pit ALL those cherries)!