(for the pastry)

zest of one lemon or lime

1/2 cup butter

3/4 cup icing sugar

1 egg

1/3 cup almond meal

1 1/2 cups all purpose flour

(for the filling)

1 cup cream cheese

3 T superfine sugar

1 t vanilla extract

1 cup heavy cream

(for the topping)

3 lbs. fresh cherries

1/4 cup seedless raspberry jam

[how to make]

(for the pastry)

*Preheat the oven to 350 degrees.

*Using an electric mixer, whisk together the zest, butter, and powdered sugar until creamy.

*Add the egg and whisk some more.

*Mix in the almond meal and then finally the flour.

*Keep mixing until it just starts to clump together.

*Press together with your hands to form a ball, then place it between two sheets of plastic wrap.

*Using a rolling pin, roll it out to be slightly bigger then athe size of your tin (14" X 5").

*Remove the top layer of plastic.

*Using the plastic underneath to support the pastry, lift it up and flip it over onto the tin.

*Gently press into all the corners, then remove the top layer of plastic.

*Use a knife to trim off the excess pastry from around the edge.

*Line with baking paper and add ceramic baking weights on top of the paper.

*Bake in the oven for 10 to 15 minutes.

*Remove the paper and baking weight, then bake for a further 3 to 5 minutes or until golden. Cool in the tin.

(for the filling)

*Using  an electric mixer, whip together the cream cheese and sugar until fht mixture is smooth and creamy.

*Add the vanilla and half of the cream. Whisk well.

*Add the remaining cream and whisk until thick and fuluffy.

*Remove the pastry shell from the tin and put onto a serving platter.

*Put the filling in the center and use a spatula to spread it out evenly.

(for the topping)

*Wash and pit the cherries.

*Add a layer of cherries neatly in rows to cover the filling.

*Then stack a second layer of cherries on top.

*Heat the jam in the microwave until it is runny.

*Use a pastry brush to brush a layer of hot jam over the cherries.

-makes 1 tart-

Note: I found the recipe in "Crazy Sweet Creations" by Ann Reardon.

Labels: cherry tart recipe, sweet cherry tart recipe, tart recipe