Cherry Cream Cheese Tart

Last week we picked cherries here on the farm.  There is something so satisfying about a harvest and even more so when you have invested in pruning and watering.  

 

I made this delicious cherry tart for my Mom in law's birthday.  It's a perfect size for a family of twelve, like us!  You can just as easily bake this in a tart pan or pie plates as long as you divide the ingredients in proper proportion into your baking pans. 

• pastry for a 9-inch pie 
• 500 ml or 2 cups cream cheese (light or regular)
• 1/2 cup icing sugar
• 6 cups pitted cherries, cut in half  (keep enough whole cherries for garnish)
• 1 cup cold water
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 small package cherry jello
• 2 cups whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

1. Preheat oven to 400 F.
2. Roll out pastry to fit a 10 X 14 inch pan. (approximately)
3. Press pastry firmly into sides and corners, prick with a fork and place foil onto pastry, pressing firmly.
4. Bake about 15 minutes and then remove and bake a few more minutes until evenly browned.
5. Cool while making the filling.
6. Beat together cream cheese and icing sugar and spread evenly over baked and cooled pie crust. Chill while making cherry filling.
7. Stir together cornstarch, sugar, and cold water in a microwave-safe safe bowl or in a small pot.  Heat until bubbling and then add gelatin.  Stir to combine.  Allow to cool to room temperature. 
8. Add cherries and arrange filling over cream cheese layer.
9. Beat whipping cream with sugar and vanilla.  Filling a piping bag fitted with a large star tip and pipe a large rosette for each serving of dessert!

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