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Saturday, July 03, 2010

Cherry Cheese Tart

The Altitude Adjustment Section
I found this recipe on a great food website I just discovered called Food52. Cherries are delicious right now and this has a no-cook filling so altitude is no problem!

Ingredients for tart shell
1/2 cup rolled oats
1/2 cup ground almonds
1/3 cup sugar
1/3 cup unsalted butter, melted
1 pinch salt

Prepare pan by buttering, lining with parchment, and buttering the parchment or an 8 inch tart pan. Preheat oven to 375. Melt butter, and mix in oats, ground almonds, sugar and salt, making sure that all ingredients are evenly distributed. Pat in over the bottom of the pan and bake for 10 minutes until bubbly and beginning to brown. Let cool on a wire rack to room temperature and refrigerate.

Ingredients for cream cheese filling
1 pound cherries, washed, dried, pitted and cut in half
8 ounces cream cheese, at room temperature
1/3 cup creme fraiche or mascarpone
1/4 cup honey
2 tablespoons lime juice
1 teaspoon lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pinch salt

Split and pit cherries and set aside. Put cream cheese, crème fraiche, honey, salt, extracts, lime juice and zest into the work bowl of a food processor and blend thoroughly until completely smooth. Spread filling over crust, and smooth it out evenly. Arrange cherries on top, cut side down. Cover and chill at least 2 hours before serving.