Cherry Cheese Tart Jubilee

Cherry Cheese Tart Jubilee

prep time

minutes
cook time

minute
servings
8

Ingredients





















Cooking Instructions

1

Push cheese through a sieve into a large bowl. Mix in sour cream, sugar, liqueur, flour, orange peel and salt. Beat in egg yolks. In a medium bowl, beat egg whites to form soft peaks; fold into cheese mixture. Pour into prepared Tart Shell.


2

Bake at 350°F for 50 to 60 minutes until lightly browned, puffy and set. Cool on rack. Just before serving, arrange partially thawed cherries on tart; brush with jelly. Garnish with almonds. Serve immediately.


For tart shell:


1

In a large bowl, mix flour, sugar and salt; cut in butter until mixture resembles a coarse meal. Beat egg yolk with ice water; add to flour mixture. Mix with fork, then gather into a ball.


2

On a lightly floured surface, roll dough into an 11-inch circle; fit into a 9 1/2-inch tart pan with removable bottom. Fold pastry overhang back toward inside; press firmly against side of pan, allowing pastry to extend slightly above top. Refrigerate for 10 minutes.


3

Prick tart shell all over with a fork, then line with aluminum foil.; fill with pie weights, dried beans or rice to compress pastry. Bake at 425°F for 14 minutes. Remove foil and weights; bake at 425°F for 10 to 15 minutes longer, until lightly browned and cooked through. Cool on rack.


Ingredients





















Cooking Instructions

1

Push cheese through a sieve into a large bowl. Mix in sour cream, sugar, liqueur, flour, orange peel and salt. Beat in egg yolks. In a medium bowl, beat egg whites to form soft peaks; fold into cheese mixture. Pour into prepared Tart Shell.


2

Bake at 350°F for 50 to 60 minutes until lightly browned, puffy and set. Cool on rack. Just before serving, arrange partially thawed cherries on tart; brush with jelly. Garnish with almonds. Serve immediately.


For tart shell:


1

In a large bowl, mix flour, sugar and salt; cut in butter until mixture resembles a coarse meal. Beat egg yolk with ice water; add to flour mixture. Mix with fork, then gather into a ball.


2

On a lightly floured surface, roll dough into an 11-inch circle; fit into a 9 1/2-inch tart pan with removable bottom. Fold pastry overhang back toward inside; press firmly against side of pan, allowing pastry to extend slightly above top. Refrigerate for 10 minutes.


3

Prick tart shell all over with a fork, then line with aluminum foil.; fill with pie weights, dried beans or rice to compress pastry. Bake at 425°F for 14 minutes. Remove foil and weights; bake at 425°F for 10 to 15 minutes longer, until lightly browned and cooked through. Cool on rack.


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Tagged in: Dessert Ricotta

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