Fresh Cherry Tart

Today is my official last day of summer and at 7:30 tomorrow morning, my junior year will have officially begun! But today, my family and I are driving my brother up to college and getting him settled in. It will feel weird around the house to only have one sibling here and to not hear the constant whistling going on next to me while I do my homework. Who will be my homework buddy at midnight from now on? I’m certainly going to miss him, but I know that we’ll be seeing him again soon.

Now, we all know that the best part about late summer is the fantastic produce, and this summer is a way to get in those dark red, sweet as sugar cherries that I just love. The cherry crisp that I made last year was good, but this tart from Martha Stewart was amazing. I made it with reiner cherries which made the tart especially gorgeous. In addition to the graham cracker crumb on the bottom, I sprinkled on some almond paste, which gave the otherwise simple crust a candy like quality that was amazing. It was almost a little too hard, making it a (kind of) pain in the butt to cut through, but the flavor was absolutely amazing. With a simple cream in the middle, what’s not to love?

Fresh Cherry Tart
Makes 1 9” Tart


  • 9 graham crackers (each 2 1/2 by 5 inches)
  • 2 tablespoons plus 1/4 cup sugar
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup almond paste
  • 6 ounces bar cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 3/4 cup heavy cream
  • 1 pound fresh sweet cherries, such as Bing, pitted and halved
  • 1 tablespoon seedless jam (I used apple)
  • 1/4 cup sliced almonds, toasted (optional)


  1. Preheat the oven to 350 degrees and prepare a 9” tart pan. In a food processor, pulse the graham crackers and 2 tbsp sugar until ground. Add the butter and process until combined. Transfer the mixture to the tart pan, and using the base of a dry measuring cup, firmly press the mixture into the bottom and sides of the pan. Sprinkle on the almond paste. Bake until browned, 10-12 minutes.
  2. While that is baking, using an electric mixture on medium speed, beat the cream cheese, vanilla extract, almond extract, and 1/4 cup sugar until light and fluffy. Gradually add the cream and beat until soft peaks form. Spread the mixture in the cooled crust and scatter cherries on top.
  3. In a small saucepan, combine jam and 1 teaspoon of water. Heat on low until liquified, about 2 minutes. Using a pastry brush, glaze the cherries.

A perfect Labor Day dessert…(for one)!

-Rayna 🙂