Last year, our tiny cherry tree gave us about four little cherries, and this year it's a cherry bonanza!
Yesterday the kids picked a big bowlful, and this morning, I got up early to try to beat the heat while I made a Sour Cherry Tart.
This is so exciting. I love these things that happen once a year, and the cherry tart is one of them. Last night, I flipped through a bunch of cookbooks and was surprised to find that people seem to use sour cherries in bulk, for pie or jam, but for tarts, it's usually non-cooked fruit like strawberries.
Two years ago, I had made a tart with a sugar-cookie crust that was a big hit around here, so I decided to try that again.
Luckily, my mom and dad live next door, and lent us both a tart pan and a cherry pitter. Both kids and I took turns pitting–it seemed like more cherries when we were pitting them one by one. Here's Belle taking a crack at them…
I decided to go with a cream cheese filling under the cherries, to balance the sour cherry flavor…and here it is!
I'd like to share the recipe with y'all.
Sour Cherry/Cream Tart
Make and bake a Cookie Crust in an 11" tart pan (I used a recipe from the Betty Crocker Cookbook). Allow to cool.
Pit 4 Cups sour cherries.
Put in medium-sized saucepan over low heat, and add 1.25 Cups sugar.
Cook fro 10-15 min, stirring often.
Remove 3T juice from pan and use fork to mix with 2t cornstarch.
Add cornstarch mixture to pan; bring to a boil, stirring constantly.
For cream cheese layer:
Mix 8 oz softened cream cheese or neufchatel cheese in med bowl, along with .33 Cup sugar and .5 t vanilla.
Spread cream cheese mixture on tart crust. Drain excess juice from cherries; reserve as a sauce for ice cream. Spoon cherries over cream cheese and spread evenly.
Keep in refrigerator for approx 2 hours.
Serve and enjoy!