Fresh Cherry Tart

The most time consuming thing about this delicious dessert is  pitting the fresh cherries ~ but believe me, it is SO worth it!
I use a simple cherry pitter device, but you can use a sharp paring knife to cut around the natural crevice of the cherry and pop pit out with the tip of the knife. I alway set the colander of cherries right in the sink, with a small  bowl for the pits, and a larger bowl to hold the pitted halves. I find that if I rinse the sink with cold water before  beginning the task any cherry juice/splashes rinse right off.  I don't bother wearing gloves, just rinse my hands with cold water before beginning, and every now and then to avoid staining.  (Don't forget an apron!)




The good news is that this tart only requires a few ingredients, and it's simple to put together:
Crust: Graham Cracker crust (Crushed graham crackers, melted butter and a little sugar) Or you can use store-bought, I won't tell! :) Filling: 6 ounces (from a block) of cream cheese 3/4 cups heavy (whipping cream) A little sugar Pure vanilla extract Topping: Fresh sweet cherries (such as Bing) Seedless Raspberry jam or Currant jelly  (to dab on the cherries for a shiny finish)




Oh my GOODNESS, this one is a winner!
  I adapted the recipe from an old issue of "Everyday Food" magazine ~ Though the original recipe used cherries, as I did here ~ I'm thinking any type of fresh berry (or seedless grape halves) would be absolutely delicious.

If you would like a copy of this recipe, it's on my recipe blog (click.)

Thanks for coming by today!
Have a wonderful weekend everyone.  xo~m.