Tuesday, July 11, 2017

Cherry Cream Cheese Tart


Last week we picked cherries here on the farm.  There is something so satisfying about a harvest and even more so when you have invested in pruning and watering.  
 

I made this delicious cherry tart for my Mom in law's birthday.  It's a perfect size for a family of twelve, like us!  You can just as easily bake this in a tart pan or pie plates as long as you divide the ingredients in proper proportion into your baking pans. 

  • pastry for a 9-inch pie 
  • 500 ml or 2 cups cream cheese (light or regular)
  • 1/2 cup icing sugar
  • 6 cups pitted cherries, cut in half  (keep enough whole cherries for garnish)
  • 1 cup cold water
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 small package cherry jello
  • 2 cups whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 400 F.
  2. Roll out pastry to fit a 10 X 14 inch pan. (approximately)
  3. Press pastry firmly into sides and corners, prick with a fork and place foil onto pastry, pressing firmly.
  4. Bake about 15 minutes and then remove and bake a few more minutes until evenly browned.
  5. Cool while making the filling.
  6. Beat together cream cheese and icing sugar and spread evenly over baked and cooled pie crust. Chill while making cherry filling.
  7. Stir together cornstarch, sugar, and cold water in a microwave-safe safe bowl or in a small pot.  Heat until bubbling and then add gelatin.  Stir to combine.  Allow to cool to room temperature. 
  8. Add cherries and arrange filling over cream cheese layer.
  9. Beat whipping cream with sugar and vanilla.  Filling a piping bag fitted with a large star tip and pipe a large rosette for each serving of dessert!




4 comments:

  1. oh does this look amazing! anything cherry is my favorite--growing up I always asked for a cherry pie for my birthday instead of cake. The photos look like you used sweet cherries to me, but with 3/4 cup sugar, I'd think using the tart cherries would work as well. Are these the sweet cherries? We picked both varieties last summer in Michigan and brought them home to Texas and froze them. I'd love to make this--tomorrow is my birthday!

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    Replies
    1. Carol, you can certainly cut back on the sugar if you wish with sweet cherries as I used, but I wouldn't use sour cherries in this recipe unless you cook them first with the sugar and cornstarch. The tart does not seem overly sweet because the cream cheese is slightly sweetened.

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  2. That looks amazing and delicious! So great that you grew those cherries on your own tree!

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