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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cherry Tart Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
9 Graham crackers
2 tbsp plus 1/4 cup sugar
6 tbsp unsalted butter, melted
6 ozs bar cream cheese, room temperature
1/2 tsp pure vanilla extract
3/4 cup heavy cream
1 pound fresh sweet cherries, pitted and halved
1 tbsp seedless raspberry jam
Directions:
Directions:
1 Preheat oven to 350. In a food processor pulse Graham crackers and 2 tbsps 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 mixing cup, firmly press mixture into the bottom and up the sides of the pan. Bake until browned, 10 to 12 minutes. Let cool completely o a wire rack.
2 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
3 in a small saucepan, combine jam and 1 tsp 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
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep time 30 minutes. Total time 1 hour 20 minutes

 

 

 

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