Fresh Cherry Tart
- June 04, 2020
- by
- Teresa
Fresh cherries are one of the truly nicest things about the living in my section of Oregon. It is always such fun watching the trees bloom into all their white loveliness, and then the small cherries growing larger and finally ripening into beautiful red orbs.
This recipe was created specifically to take advantage of the summertime wealth of fresh cherries – save the canned and frozen cherry pies for the winter months, and bake up this beautiful tart while you have the chance!
- nuts
- flour
- butter
- salt
- egg
- vinegar
- cream
- ricotta
- cream cheese
- agave
- cherries
- honey
- lemon juice
- fresh mint
This tart takes fresh, in-season cherries and lightly sweetens them with a little honey and lemon. There is a crisp, crumbly crust made of ground nuts, flour, and salt with a little butter, egg, and vinegar holding it together. There is a great luscious mound of cream, ricotta, and cream cheese with a little agave. Bake the crust, pile the cream on top, and nestle in the cherries. Summer bounty at it’s most lovely. ♥
how to make the crust…
Preheat your oven to 350° Fahrenheit. Grease a large tart pan, and set aside.
In a food processor, grind the nuts. Hazelnut, pecans, or whatever you like. Process until they are very fine. (If you have ground nut left over from making nut milk, like in this Hazelnut Latte recipe, they would be perfect here! Just leave the vinegar out, since the hazelnuts will already have added moisture.)
Next, get a medium bowl, and stir the nuts, flour, and salt together. Cut or shred in the butter, and add the egg and vinegar. Stir with a wooden spoon just until the dough starts coming together. Turn the dough into your tart pan and press it in with your hands. Bake!
for the cream and cherries…
While the crust is baking, whip the cream until stiff peaks form, then add the ricotta, cream cheese and agave. Beat until the mixture is stiff, then set aside.
Cut each cherry in half with a serrated knife, and discard the seed. Stir together the lemon juice and honey, and toss with the cherries.
how to assemble the fresh cherry tart…
Mound the cream onto the cooled crust, and spread it most of the way to the edges. Spoon the cherries on top, dispersing as you go, not dumping them in the center and then pushing them to the edge. Tuck fresh mint sprigs among the cherries… and serve!
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If you make this recipe, I want to know what you think! Leave a comment and give the recipe a rating – hearing about your cooking adventures always makes my day.
Fresh Cherry Tart
Ingredients //
For the Crust
- 1 cup Nuts, such as Hazelnut or Pecans ground
- 1 cup All Purpose Flour
- ½ cup Salted Butter
- ½ teaspoon Salt
- 1 Egg
- 2 tablespoons White Vinegar
For the Cream Filling
- ½ cup Whipping Cream
- ½ cup Ricotta Cheese
- 1 cup (8 oz) Cream Cheese
- ¼ cup Agave
For the Cherries
- 3 cups (1 lb) Fresh Cherries halved and pitted
- 2 tablespoons Honey
- 1 tablespoon Lemon Juice
- 5-8 Fresh Mint Sprigs
Instructions //
For the Crust
- Preheat your oven to 350° Fahrenheit. Grease a tart pan.
- Grind the nuts in a blender or food processor until they are quite fine.
- Stir the nuts, flour, and salt together and cut in the butter. Add the egg and vinegar and stir until the dough just starts to come together.
- Press into the tart pan and bake for 15-20 minutes, until golden brown.
For the Cream
- While the crust is baking, whip the heavy cream until stiff peaks form.
- Add the ricotta cheese, cream cheese, and agave and beat well. Set aside.
For the Cherries
- Cut the cherries in half with a sharp knife and remove the pits.
- Whisk the honey and lemon juice together, and pour over the cherries. Stir.
For the Assembly
- Spread the cream filling over the cooled crust. Top with the coated cherries, and garnish with sprigs of mint. Enjoy!
Notes
- You could use ground nuts that are left over from making nut milk (like in my Hazelnut Latte recipe). However, omit the vinegar from the crust if you are using those, as they will already have added moisture.
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