Cherry Jewels

Eilders, Janet

Sweet, juicy cherries, such as Bings, are ideal for eating out of hand or making Fresh Cherry Tart. Although the season is brief, look for these culinary gems in your grocery from June till mid-August. A cherry pitter, available at your local kitchen store, is a valuable gadget, preventing stained fingers and hands.

FRESH CHERRY TART

MAKES 8 TO 10 SERVINGS

PREP: 50 MIN., BAKE: 6 MIN.,

COOK: 10 MIN., CHILL: 2 HRS.

1 1/3 cups graham cracker crumbs

3 tablespoons sugar

1 teaspoon ground cinnamon

1/3 cup butter or margarine, melted

2 ½ cups fresh cherries, pitted (about 1 pound)

2/3 cup sugar, divided

3 tablespoons cornstarch

3 tablespoons water

1/3 cup orange marmalade, divided

2 tablespoons butter or margarine

1 (8-ounce) container soft cream cheese

STIR together first 4 ingredients. Press into bottom and up sides of a 13- x 4-inch tart pan with removable bottom.

BAKE at 375° for 6 minutes. Cool in pan on a wire rack.

BRING cherries, 1/3 cup sugar, cornstarch, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute or until thickened and bubbly. Remove from heat; stir in 3 tablespoons orange marmalade and 2 tablespoons butter until melted. Cool; cover and chill at least 2 hours.

STIR together remaining 1/3 cup sugar, remaining orange marmalade, and cream cheese until blended. Spread evenly in crust, and top with chilled cherry mixture.

JANET EILDERS

SIKESTON, MISSOURI

Copyright Southern Progress Corporation Jul 2005
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