This jubilant tart features a buttery shortbread crust with an orange-scented, almond liqueur-laced ricotta cheese filling topped with dark sweet cherries brushed with a red currant jelly glazed and garnished with toasted almond slices.

Cherry Cheese Tart Jubilee

Tart Shell:
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
6 tablespoons butter, chilled, cut into chunks
1 egg yolk
2 tablespoons ice water

 

Filling:

1 (16-ounce) container Wisconsin Ricotta cheese
1/3 cup sour cream
1/3 cup granulated sugar
3 tablespoons almond-flavored liqueur
2 tablespoons all-purpose flour
1 teaspoon grated orange peel
1/4 teaspoon salt
2 large eggs, separated
3 cups frozen dark sweet cherries, pitted, partially thawed
2 tablespoons red currant jelly, melted
2 to 3 tablespoons sliced almonds, toasted

1. For Tart Shell: In a large bowl, mix flour, sugar and salt; cut in butter until mixture resembles a coarse meal. Beat egg yolk with ice water; add to flour mixture. Mix with fork, then gather into a ball.
2. On a lightly floured surface, roll dough into an 11 inch circle; fit into a 9 1/2 inch tart pan with removable bottom. Fold pastry overhang back toward inside; press firmly against side of pan, allowing pastry to extend slightly above top. Refrigerate for 10 minutes.
   Prick tart shell all over with a fork, then line with aluminum foil.; fill with pie weights, dried beans or rice to compress pastry.
3. Bake at 425°F (220°C) for 14 minutes. Remove foil and weights; and continue baking for 10 to 15 minutes longer, until lightly browned and cooked through. Cool on rack.
4. For Filling: Push cheese through a sieve into a large bowl. Mix in sour cream, sugar, liqueur, flour, orange peel and salt. Beat in egg yolks. In a medium bowl, beat egg whites to form soft peaks; fold into cheese mixture. Pour into prepared Tart Shell.
5. Bake at 350°F (175°C) for 50 to 60 minutes until lightly browned, puffy and set. Cool on rack.
6. Just before serving, arrange partially thawed cherries on tart; brush with jelly. Garnish with almonds. Serve immediately.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.