Easy Cherry Tart

Cherry tart

To celebrate the end of the school year, my friend Lynn wanted to host a small get-together for a group of friends at work, including a friend that retired last year. She opted for an appetizer/dessert party rather than a full dinner, to keep things casual. When I asked her what I could bring, she responded by saying that she knew I enjoyed cooking and baking, so to make something new-to-me that I've been eyeing up, and let them be the guinea pigs. You won't hear me complain when my friends are just as eager as I am to try something different! I started searching and noticed a recipe that showed up in a few different places. I had pinned this recipe on my Sweet Treats board, and I had also bookmarked it in my reader. To make things even better, Joel and I just bought a quart of fresh cherries from the farmer's market on Saturday and I had a puff pastry waiting to be used in the freezer. It was as if this recipe was destined to be the one I made. Once it was made, it was devoured. It took me everything I had not to dig in before heading out the door to Lynn's house. While this is a great dessert, I could totally justify eating this for breakfast, too!

1 sheet Frozen Puff Pastry, thawed
8 ounces Cream Cheese, at room temperature
4 tablespoons Butter, at room temperature
1 teaspoon Vanilla Extract
2 cups Powdered Sugar
3 cups Cherries, pitted and halved

Lay the thawed puff pastry out on a lightly floured surface and gently roll it out to an even thickness, using a rolling pin. Transfer the puff pastry to a baking sheet and score a very thin border around the outside using a knife. Then, use a fork to prick several holes in the middle of the pastry, to minimize inflation during baking. Bake the pastry at 400 degrees according to package directions until it begins to puff and turn golden brown, about 10-12 minutes. Remove from the oven and let cool. Meanwhile, in a large bowl using an electric mixer, cream together the cream cheese and butter on medium-high speed until smooth. Add the vanilla and powdered sugar, and continue beating on medium-low speed until smooth. Add more powdered sugar to thicken, if necessary. Spread the cream cheese mixture on top of the cooled puff pastry. Sprinkle the top with the cherry halves, slice, and serve. 

SOURCE: Imperial Sugar, via Gimme Some Oven