Celebrate Cherry Tart Day in June recipes

Rustic Cherry Tart

Nonstick cooking spray
1 refrigerated pie crust (half of a 15-ounce box), at room temperature*
1 cup extra-fruit cherry pie filling*
1 1/2 teaspoons orange liqueur, such as Triple Sec, or 3/4 teaspoon orange extract
Zest of 1 lemon, about 1 teaspoon
1/4 cup sliced almonds
Sugar, a light sprinkle, to taste
Vanilla ice cream, optional for serving

Preheat the oven to 425 degrees F.
Spray a baking sheet with nonstick spray. Unroll piecrust, (it must be at room temperature), onto prepared sheet. Spoon cherry pie filling, (using as many of the cherries as possible), onto crust, leaving a 2-inch margin. Sprinkle liqueur, lemon zest and almonds evenly over filling only.
Gently fold edges of crust inward over first 2 inches of filling, leaving center open. The sides of crust will overlap slightly at edges. If crust happens to tear, gently press it back together with your fingers. Sprinkle sugar lightly, to taste, over the exposed crust.
Bake, uncovered, until crust is light brown and almonds are golden brown, about 20 to 25 minutes. Cool on the baking sheet until slightly warm, slice and serve, with vanilla ice cream, if desire

This is a cherry tart that is as enjoyable and a bit easier for those of us who like to get in the kitchen make something great and get out. Some summer days are so full and busy but when you make something like this to enjoy with others the day will be so much more in wonderment

9 graham crackers (each 2 1/2 by 5 inches)
2 tablespoons plus 1/4 cup sugar

6 tablespoons unsalted butter, melted

6 ounces bar cream cheese, room temperature

1/2 teaspoon pure vanilla extract

3/4 cup heavy cream

1 pound fresh sweet cherries, such as Bing, 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 mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.

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