Tarts are one item that I wish I made more often. I love pressing the crust into the pan, the shape that the pan creates, and how nice they look once they are all finished.
Also, at least with this tart, the only part you have to bake into the oven is the crust! I'm not sure why, but I really like when pies or tarts only call for the crust to be baked.
After you make and bake the crust, you fill it with a whipped cream and cream cheese filling topped with cherries. These 3 components complimented each other so nicely, and I cannot wait to make this again!
These cherries are from Harry and David's fruit of the month club. You'll need a 1 lb. for this recipe, but 2 lbs. are pictured here!
To make the mixture to brush on top of the cherries, heat the jam and the water together until it is liquefied. The recipe called for seedless raspberry jam because it looks better on top of the cherries without seeds, but all I had was raspberry jam with seeds. Use what you have!
Fresh Cherry Tart
makes 1 9-inch tart
9 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons + 1/4 cup sugar
6 tablespoons unsalted butter, melted
6 oz. cream cheese, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1 lb. fresh sweet cherries pitted and halved
1 tablespoon water
1 tablespoon (seedless) raspberry jam
Preheat oven to 350˚F.
Process the graham crackers and 2 tablespoons of the sugar in a food processor until finely ground. Pour in the melted butter and process until combined. Transfer this mixture to a 9-inch tart pan with a removable bottom and firmly press the mixture into the bottom and up the sides of the pan. Bake until the crust is browned, 10-12 minutes. Allow to cool completely on a cool rack.
While the crust is cooling, beat the cream cheese, vanilla, and remaining 1/4 cup sugar in the bowl of an electric mixer until light and fluffy. Slowly add the cream and beat until soft peaks form. Then, spread this cream mixture into the bottom of the cooled crust. Arrange the cherries on top of the cream.
Combine the water and jam in a small saucepan over low heat until liquefied, about 2 minutes. Gently dab the glaze on top of the cherries with a pastry brush and refrigerate the tart at least 30 minutes, or up to one day, covered.