Wednesday, June 1, 2011
Gorgeous darling, just gorgeous. Delicious too! Get your hands on some fresh cherries and go home and make this lovely Fresh Cherry Tart from Martha Stewart. N said this was possibly his favourite dessert ever. It is a great showcase for fresh cherries, since the cherries aren't baked, and would make a perfect addition to a summer BBQ. My tip: use brown sugar instead of regular sugar in the crust. It adds a really nice caramel-ly flavour to the crust. The best part of this dessert is that you only have to turn on the oven for 10 minutes, which is nice for the hot summer months.
Fresh Cherry Tart
From Martha Stewart
Time 1 hr. 20 minutes
9 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/4 cup sugar (use brown for the crust!!)
6 tablespoons unsalted butter, melted
6 ounces bar cream cheese, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1 pound fresh sweet cherries, such as Bing, pitted and halved
1 tablespoon seedless raspberry jam
Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons 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 measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
Meanwhile, 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.
In a small saucepan, combine jam and 1 teaspoon 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.