Summer is upon us here in San Francisco, which means the weather is cloudy and dreary. However, fear not… It also means cherries are in season!
For this dessert, I wanted to try something with these seasonal fruits and add in some cheesiness. The cheese in this tart reminds me of a type of danish my grandmother used to make us. She would put raisins in the middle as a little surprise which I loved. A year or so ago my sister recreated the recipe and it was like a walk down memory lane. Maybe I’ll try it out in the coming weeks and share it as well! :)
Back to the fruit in this tart… Feel free to try this recipe out with different stone fruit. I think peaches, apricots, nectarines, or other stone fruit would do well in this recipe. The first version I tried of this recipe has a combination of apricots and cherries and was also delicious. Of course, a larger fruit would save you some time pitting!
Finally, the rosemary… while not required for this recipe, I think you’ll find it makes for a beautiful addition to the flavor of the fruit, and a lovely fragrance in the kitchen.
- 45 minutes
- 25 minutes
- 1 1/2 cups cherries, pitted
- 8 oz cream cheese
- 2 tbsp butter
- 1/4 cup and 1 tbsp sugar, separated
- 1 tsp fresh chopped rosemary
- 1/2 tbsp vanilla
- 1/2 tbsp lemon juice
- 1 package of 2 sheets of puff pastry, thawed (I used Pepperidge Farm, but any should do)
- Preheat over to 400F
- Heat skillet on stove on medium heat. Add butter and let it melt. Add rosemary, cook for 30 seconds - minute, then add cherries. Sprinkle cherries with a tbsp of sugar and cook for 2-3 minutes, stirring occasionally to prevent burning.
- Whisk together cream cheese, egg, 1/4 cup sugar, vanilla, and lemon juice until throughly combined. If you get some curdling, fear not - the cheese should be fine after baking.
- Roll out puff pastry and stack two sheets on top of a cookie sheet covered with parchment paper. Press the sheets lightly together.
- Spread cheese mixture on puff pastry, up until about an inch from the edge.
- Spread cherries evenly on top of cheese mixture.
- Bake for 25 minutes. Pastry should have puffed up and have a nice golden color.
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