I love cherries. They say summer to me. I love both the Bing and Rainer cherries. Just seeing them makes me happy. There is nothing better than sitting with a bowl of cherries. So I finally took the next step. I bought a cherry pitter.
There are so many great cherry based recipes but not having a pitter had made me hesitant to try them. I guess lazy would be the better word. But these recipes kept calling out to me.
A few weeks ago my nephew Luke spent the evening with me and we went down to Corona del Mar. We went into my favorite cooking store, Sur La Table, to looked at all the options. I chose one that pits 4 cherries at a time. It is great because it contains all the juice and pits so red cherry juice doesn’t go spraying everywhere.
As soon as we came home Luke wanted to see how it worked. He was a bit skeptical and wanted to see it in action. We were both very happy with the results.
Armed with cherry pitter I have been trying out cherry recipes all week. This is the one I was more excited to share with you. I like that the cherries are fresh and uncooked.
Fresh Cherry Lime Tart
11 graham crackers
2 tablespoons plus 1/2 cup sugar
7 tablespoons unsalted butter, melted
6 ounces cream cheese, room temperature
Zest of 1 lime
Juice of 1 lime
1/2 teaspoon vanilla extract
1/3 cup heavy cream
1 pound fresh sweet cherries, pitted and halved
1 tablespoon seedless raspberry jam
Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter and process until combined. Transfer the mixture to a 9 inch tart pan with a removable bottom. Press the mixture into the bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
In a large bowl, using an electric mixer on medium speed beat cream cheese, vanilla, and remaining 1/2 cup sugar until light and fluffy. Gradually add cream and beat until soft peaks form; spread the mixture in cooled crust. Scatter cherries on top.
In a small bowl, combine jam and 1 teaspoon water; microwave until jam is melted. Using a pastry brush or a spoon, sprinkle cherries with glaze. Refrigerate tart at least 30 minutes before serving.