Fresh Cherry Tart
This eye-catching, fresh cherry tart has all the right ingredients; fresh cherries, an easy creamy filling and a delicious almond crust that makes this a perfect summer dessert!
Equipment
- stand mixer with paddle attachment
- 10 inch tart pan
- Mini food processor (optional)
- cherry pitter (optional)
Ingredients
Tart Crust
- 1 1/2 sticks butter salted
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1 tbsp orange juice
- 1/2 cup almonds chopped
Tart Filling
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 tsp almond extract
- 1/2 tsp pure vanilla extract
Cherries for the top
- 4-5 cups cherries pitted
Fruit glaze
- 1/4 cup water
- 1/4 tsp pure vanilla extract
- 2 tbsp granulated sugar
- 1 tsp corn starch
- 1 tbsp water
Instructions
Tart Crust
- Preheat oven to 350 degrees.
- In a mini-food processor, grate the almonds until fine. Set aside.
- In a stand mixer with a paddle attachment, beat the butter until creamy.
- Add flour, powdered sugar, orange juice and almonds. Beat until a soft dough forms.
- Gather dough into a disk, wrap in wax paper and refrigerate for at least 30 minutes.
- Press refrigerated dough into the tart pan.
- Bake for 15-20 minutes or until the edges start to turn golden brown.
- Set aside to cool.
Tart Filling
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add the almond and vanilla extracts and beat until incorporated.
- Spread fiiling to the outer edges of the cooked tart.
Cherry Topping
- Wash and pit cherries. Place the cherry inside the pitter.
- Press the down on the chopstick where the stem used to be. Keep pressing down until you feel the pit. Continue pressing until the pit goes though the bottom.
- If you do not have a pitter, click here on how to pit cherries.
- Arrange on top of tart, start on the outside and work your way into the middle of the tart.
Fruit Glaze-Optional
- In a stove top pan over medium heat, add water, vanilla extract and sugar. Stir until sugar is dissolved.
- In a small bowl, add corn starch and water and mix until smooth.
- Add corn starch to the stove top pan and stir over medium-high heat until thick.
- Remove from heat and spread glaze over the cherries using a silicone brush.
- Refrigerate for several hours.
- Sprinkle granulated or powdered sugar on top.
- Cut, serve and enjoy!
