Fresh Cherry Tart

Summer has FINALLY made an appearance here in Portland! (For those of you who aren’t local to the Pacific Northwest, it usually takes several weeks into June for the warm weather to kick in). But now the farmers markets are filled with amazing strawberries and cherries, and the streets are filled with naked cyclists (I kid you not – Summer means that the people of Portland join in an annual Naked Bike Ride through the city.) I’ll tell you what, the good citizens of Portland never tire in their quest to keep Portland weird!

Although Steve and I chose NOT to take part in the naked biking festivities, we have been fully taking advantage of the amazing summer fruit that’s now available – such as these incredible cherries!

Aren’t they lovely?

To be honest, I was never really a big fan of cherries (unless they were in pie!) until I moved here. But after picking up a couple pounds and inhaling them straight from the basket, I was hooked!

Last night Steve and I went and had a lovely backyard dinner with our friends Kim and Jim (who had just moved into an adorable 2 bedroom home in the SE!). I wanted to make something light and fresh with these cherries and decided upon this tart that I had stumbled across on Martha Stewarts website.

It’s incredibly simple – graham cracker crust, light cream cheese/whipped cream filling, and topped with fresh cherries. And it’s perfect for a summer night with friends!

Fresh Cherry Tart

(adapted from Martha Stewart Living)

Makes one 12 inch tart

Ingredients:

12 graham crackers

3 Tablespoons of sugar + 1/3 cup sugar

8 Tbsp. unsalted butter, melted

8 oz. cream cheese

1 tsp. vanilla extract

1 cup heavy cream

1 lb. fresh sweet cherries, pitted and halved

1 Tbsp. of seedless raspberry jam (or any red, seedless preserves)

 

1. Preheat oven to 350 degrees. In a food process, pulse the graham crackers and 3 Tbsp. of sugar until it’s crumbly. Add the melted butter and continue to pulse until the mixture sticks together slightly.

2. Remove graham cracker mixture and press into a 12 inch tart pan – make sure to press evenly along the bottom and up the sides!

3. Bake until slightly browned – 10-12 minutes. Let it cool completely while you make the filling!

4. In the bowl of a stand mixer, whip the cream cheese, vanilla, and 1/3 cup of sugar until combined. Slowly add the heavy cream and whip until soft peaks form. spread on top of the cool crust and scatter cherries on top.

5. In a small saucepan, heat the jam and 1 Tbsp. of water until jam is liquified (only about 2 minutes). Use a pastry brush and gently brush the jam glaze across the top of the cherries.

6. Refrigerate tart for at least 30 minutes before serving.

 

Enjoy!

 

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Comments

  1. Gram Quick says:

    Umm, makes my mouth water. We have lots of fresh cherries here too.

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