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Fresh Cherry Tart

Fresh Cherry Tart

Southern Living JULY 2005

  • Yield: Makes 8 to 10 servings
  • Cook time:10 Minutes
  • Prep time:50 Minutes
  • Bake:6 Minutes
  • Chill:2 Hours


  • 1 1/3 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter or margarine, melted
  • 2 1/2 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.


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Fresh Cherry Tart recipe