July 4th dessert idea

Here’s an interesting dessert idea for July 4th that uses fresh cherries as the highlight.  It has an almost chiffony cheesecake like base to it, with a delicious glazed fruit topping.  The other nice thing is that the only part of the tart that has to be baked is the crust.  It’s a great summer option that doesn’t require you to be a slave to the oven.  Give it a try.

Fresh Cherry Tart
(adapted from Martha Stewart)

9 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/4 cup sugar
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 (or other red seedless) jam

1. 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.
2. 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.
3. In a small saucepan, combine jam and 1 teaspoon water.  Heat over low until liquefied.  Using a pastry brush, dab cherries with glaze.  Refrigerate tart at least 30 minutes or covered, up to 1 day.

Meridith