Cherry tart with cream cheese
Cherry and Cream Cheese Tart I made this tart using a French recipe I stumbled upon, with a few modifications from the original version. It features a flaky crust, a layer of cherries thickened with cornstarch, and a smooth cream cheese filling. The cherries can be replaced with sour cherries, apricots, or peaches, depending on the season. I used large, ripe cherries, pitted. Quick Info Preparation time: about 1 hour, plus dough chilling time Chilling time: 1 hour for the dough, then a few hours for the tart Baking time: 45-50 minutes Total time: approximately 2 hours without final cooling; for serving, the tart should be chilled for a few hours Servings: unspecified; the tart can be sliced according to preference Difficulty: medium Recipe type: fruit dessert, suitable for cherry season Ingredients Tart Dough 300 g flour 1 egg 125 g cold butter, cubed 3 tablespoons powdered sugar Grated zest of 1 lemon 2 tablespoons cold water 1/2 teaspoon baking soda, dissolved in lemon juice Cherry Filling 350 g cherries, weighed after pitting 2 tablespoons sugar 1 tablespoon cornstarch Cream Cheese Filling 300 g sweet cheese or cream cheese 150 g powdered sugar 2 eggs Grated zest of 1 lemon Vanilla extract 200 g sour cream For Serving Powdered sugar, to taste Instructions 1. Preparing the Dough Place the flour in a bowl and mix it with the powdered sugar. Add the cold, cubed butter. Rub it with your fingers until the butter combines with the flour, and the mixture resembles sandy crumbs. Incorporate the grated lemon zest and the beaten egg. Add the baking soda dissolved in lemon juice, then the two tablespoons of cold water. Mix until a non-sticky dough forms that you can gather into a ball. There’s no need to overwork the dough. Once the ingredients are combined, wrap the ball in plastic wrap and refrigerate for an hour. 2. Preparing the Cherry Filling Pit the cherries and place them in a saucepan. Sprinkle with sugar and mix. Let them sit for a few minutes until the fruit starts to release juice. Add the cornstarch and place the pan over heat. Stir continuously until the mixture thickens and reaches a pudding-like consistency. This will be the cherry filling that forms the first layer of the tart. Set it aside while you prepare the cream cheese filling. 3. Preparing the Cream Beat the eggs with the powdered sugar until they double in volume and the sugar dissolves. Add the sweet cheese or cream cheese, sour cream, vanilla extract, and grated lemon zest. Mix until you achieve a smooth consistency. If using sweet cheese, ensure it is well-drained so the filling doesn’t become too soft. Cream cheese can be used directly without this preparation. 4. Assembling the Tart Remove the dough from the fridge and roll it out. Place it in a tart pan, ensuring to cover the sides as well. Spread the cherry filling over the dough in an even layer. Then pour the cream cheese filling on top. 5. Baking and Cooling Bake the tart for about 45-50 minutes. The time may vary slightly depending on the oven and the pan used, so keep an eye on the appearance of the cream. After baking, let the tart cool. Then refrigerate it for a few hours. I left it overnight, and the next day it sliced more easily, and the cream was well-set. Before serving, dust the tart with powdered sugar. Why I Make This Recipe Often I love the combination of slightly tart fruit, flaky crust, and smooth cream cheese. The tart can be made a day in advance, which is convenient when you need a dessert ready to serve. Additionally, the filling can be easily adapted based on available fruits. Tips and Variations Tips The butter for the dough should be cold. This keeps the crust flaky and gives it the right texture after baking. Do not skip the dough chilling time. An hour is necessary for it to firm up and be easier to roll out. The cherries should be weighed after pitting. The amount in the recipe refers to the cleaned fruit. Stir the cherry filling continuously while on the heat. The cornstarch thickens quickly, and the mixture can stick to the pan if not stirred. The tart should be completely cooled and kept in the fridge before slicing. If cut while still warm, the cream won’t have the same consistency. Substitutions Cherries can be replaced with sour cherries. In this case, the flavor will be more tart, but the combination with cream cheese remains suitable. Apricots or peaches can also be used. The fruit should be peeled and sliced, if necessary, before being cooked with sugar and cornstarch. For the cream layer, either sweet cheese or cream cheese can be used. If you choose sweet cheese, it’s important that it is well-drained. Variations You can make the same tart with a mix of cherries and sour cherries, keeping the total amount of fruit the same and following the same preparation method. For a more intense lemon flavor, you can use grated zest in both the dough and the cream cheese, as specified in the recipe. Serving Ideas The tart is served cold, dusted with sugar. It’s easier to slice after being in the fridge for a few hours or overnight. Frequently Asked Questions Can I use frozen cherries? The source recipe mentions fresh, pitted cherries. If you use frozen cherries, they should be thawed and drained before preparation, as they may release more liquid. In this case, the consistency of the filling should be monitored as it thickens on the heat. Is it necessary to use cream cheese? No. The recipe allows for either sweet cheese or cream cheese. Sweet cheese must be well-drained so that the mixture with sour cream doesn’t become too liquid. Why should the tart be kept in the fridge? The cream cheese needs time to cool and set. Refrigeration also helps the cherry layer maintain its shape when the tart is sliced. Can I prepare the tart a day in advance? Yes. It is actually recommended to let it sit until the next day if you have time. After a few hours in the fridge, the tart slices better, and the flavors meld more. How can I tell if the cherry filling is thick enough? The cherries with sugar and cornstarch should reach a pudding-like consistency. If the mixture flows too easily, it needs to be kept on the heat, stirring continuously. Nutritional Values The values are estimated, as they depend on the type of cheese, cream cheese, and sour cream used. For a serving calculated as 1/10 of the tart, the estimate is: Calories: approximately 400-450 kcal Protein: approximately 8-10 g Carbohydrates: approximately 45-50 g Fats: approximately 17-20 g The amount may vary based on the number of slices and the dairy products chosen. The powdered sugar used for decoration is not included in this estimate. Storage and Reheating Store the tart covered in the fridge, as it contains cream cheese and sour cream. It is served cold and does not require reheating. It is recommended to let it sit at room temperature for a few minutes before serving if you prefer a slightly softer cream, but it should not be left out for too long. Reheating in the oven or microwave is not suitable for this tart, as it can alter the texture of the cream and the cherry filling.
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