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 sharpparing knife to cut around the natural crevice of the cherryand pop pit out with the tip of the knife. I alwayset 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 rightoff.  I don't bother wearing gloves, just rinse my handswith cold water before beginning, and every now and thento 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 cheese3/4 cups heavy (whipping cream)A little sugarPure vanilla extractTopping: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.

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