Fresh Cherry & Apricot Tart
Serves 8-10
for the crust-
- 1½ cups (150g) graham cracker crumbs (about 10 full sheet rectangular graham crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ¼ teaspoon salt
for the filling-
- 1 8 oz. bar (225g) cream cheese, at room temperature
- ¼ cup sugar
- ½ cup heavy cream
- ¼ cup sour cream
- ½ a vanilla bean, seeds scraped out (or 2 teaspoons good quality vanilla extract)
- 3 tablespoons Luxardo or Kirsch (optional)
for the fruit topping-
- 1 lb. (450g) cherries, pitted (thawed if frozen)
- 2 medium apricots, pitted and sliced thin (thawed if frozen)
- ½ a vanilla bean, seeds scraped out (or 1 teaspoon vanilla extract)
- 2 tablespoons sugar, or to taste
- 2 tablespoons Luxardo or Kirsch (optional)
- 2 teaspoons fresh lemon juice
for the crust-
Preheat the oven to 350°F.
Generously grease a 10”-12” tart pan, or you can use a pie dish or something similar. Line the bottom of the pan with parchment paper, and grease the top of the paper.
Using a food processor, or a sealable bag and a rolling pin, crush the graham crackers until they resemble a coarse flour. In the food processor or in a bowl, add the melted butter, sugar, and salt and pulse (or mix) until just combined. Press the mixture into the greased pan. You can press and smooth the crust evenly by using the back of a flat glass or measuring cup.
Bake for 10-15 minutes, or until firm and golden brown. Allow to fully cool; the crust can be made up to a day in advance. Once cooled cover and reserve.
for the filling-
Using an electric stand or handheld mixer, cream together the room temperature cream cheese with the sugar. Add the sour cream, heavy cream, vanilla, and Luxardo (if using) and beat until it is completely smooth and slightly airy. Make sure to periodically scrape the sides and bottom of the bowl to ensure there are no lumps in the mixture.
Pour the filling into the cooled crust. Even out the filling in the crust with an offset spatula or back of a spoon. Refrigerate for at least one hour or overnight to firm up.
For the fruit topping-
At least one hour or more before serving, prepare the fruit topping for the tart.
Pit the cherries using a cherry pitter, or by slicing the cherries in half and removing the pits. Halve and pit the apricots, and slice thin lengthwise. If using frozen fruit, make sure it is fully thawed.
In a bowl, combine the cherries and apricots with the vanilla bean, sugar, Luxardo, and lemon juice. Toss gently and allow the fruit to macerate.
Top the chilled tart with the fruit and serve.
Any leftover tart can be stored covered in the fridge; it will still be delicious the next day.
