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Fresh Cherry & Toasted Almond Tart


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By llr
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

9 graham crackers (each 2 1/2 by 5 inches)
1/2 cup slivered almonds
2 tablespoons plus 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
1 tablespoon seedless raspberry jam
1/4 cup sliced almonds


Preheat oven to 350 degrees.


Toast the almonds in the oven at 350 degrees until light brown and fragrant, about 10 minutes.


In a food processor, pulse graham crackers, 1/2 cup almonds 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.


NOTE: I used a 10 inch pan, as that was all I had.


I figured that with the addition of the almonds in the crust it would still be okay.


However, after pressing the mixture into the pan, it seemed a bit thin.


So I would strongly recommend using the 9 inch pan.


Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.


While the tart shell is baking, it would be a good time to pit the cherries.


I do not have a cherry pitter, so using a small knife, starting at the stem end I sliced around the cherry and sort of twisted half of it off the pit, sort of like when you slice open an avocado.


Then using my fingernail I pried the pit loose from the second half.


Trust me it's not as labor intensive as it sounds.


It goes quite fast.


I worked up to five cherries a minute.


Once the cherries are pitted, move on to the cream cheese filling.


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.


You could neatly lay the cherries in rows of concentric circles, which looks really pretty, but I decided to just sort of topple them all haphazzardly onto the filling.


It's a little more 'rustic.'


In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquified, about 2 minutes.


Using a pastry brush, dab cherries with glaze and then scatter over the toasted, sliced almonds. Refrigerate tart at least 30 minutes or, covered, up to 1 day.


Pairs Well With


Notes

A dash of local for every season
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