I did manage to make something fabulous with our cherries before we froze and dehydrated all that we hadn’t eaten fresh. It’s a new recipe, and most definitely a keeper. It wasn’t difficult to make but had great flavor. It was gone so quickly that I only got a picture of the last slice!
Fresh Cherry Tart
(adapted from a Southern Living recipe)
2 cups graham cracker crumbs
4 Tb. sugar
1/2 cup plus 1 Tb. melted butter
3 1/4 cups fresh cherries, pitted
1/2 cup sugar
4 1/2 Tb. corn starch
4 1/2 Tb. water
2/3 cup orange marmalade, divided
2 Tb. butter
8 oz cream cheese, softened
1/3 cup sugar
For the crust:
Crush graham crackers into crumbs until crumbs measure 2 cups. Add sugar and stir. Melt butter in separate bowl and pour into graham cracker mixture. Mix until combined. Press into 10 inch round tart pan and bake at 375 for 6 minutes. Remove from oven and cool completely.
In heavy sauce pan, combine cherries, 1/2 cup sugar, corn starch and water. Cook over medium heat, stirring constantly. Bring to boil and cook for 1 minute or until thickened and bubbly. Remove from heat. Stir in 1/3 cup orange marmalade and 2 Tb. butter. Cover and chill for 2 hours.
While cherries chill and crust cools, mix cream cheese, 1/3 cup sugar and remaining 1/3 cup orange marmalade together in medium bowl.
To assemble tart, spread cream cheese mixture on bottom of tart crust. Cover with cherry mixture. Chill if desired or serve immediately. Enjoy!