Fresh Cherry Tart

Why don't you come out to my twist party

Come out where the bright moon shines

Come out we'll dance the night away

I'm gonna make you mine...

***

When someone tells me they can't cook or bake, I don't really believe them. 

Especially when some things that you can cook or bake are so simple. 

Like this tart. 

When people hear tart they probably think pastry dough and they could never do that. 

But this tart has a simple three ingredient crust. And all it needs is pulsed in a blender or food processor. 

And the filling...another three ingredients. 

And the topping...another three ingredients. 

Think you can handle that? 

I think you can to. So here you go...have at it. With only 9 ingredients, I dare you to try and mess this up. 

And I dare you to not call all your friends to come over for dessert. 

Smile...you whipped up a dessert that could sit in a display case. 

Congrats!

Fresh Cherry Tart

9 graham crackers (each 2 1/2 by 5 inches)
6 Tbls plus cup sugar, divided
6 Tbls unsalted butter, melted
6 oz bar cream cheese, room temperature
1/2 tsp pure vanilla extract
3/4 cup heavy whipping cream
1 pound fresh sweet cherries, pitted and halved
1 Tbls seedless blackberry or raspberry jam
1 Tbls water

Directions
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 4 tablespoons sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries cut side down (or however you like) on top.

In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied and slightly reduced, about 3-4 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.