Samantha's Cherry Tart
Samantha is a dear friend of Measure & Pinch and whenever she visits the M&P headquarters, its a party! Sam is a young, hard-working lawyer from NYC who loves wine, music and hosting dinner parties in her apartment. Sam is a fan of the finer things like luxurious bed sheets and fancy cocktails, but she owns a meat slicer and loves cured meats. She's just wonderful.
During her last visit, Sam made us a Cherry Tart. A sweet treat to top off our festive end-of summer lobster dinner. It was a great night and we're so happy to have this great recipe to share with you.
Cherry Tart ala Martha Stewart (the master of "good things")
Here's what you'll need:
- 6 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons plus 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 6 oz. bar cream cheese, room temperature
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy cream
- 1 pound fresh sweet cherries, such as Bing, pitted and halved
- 1 tablespoon seedless raspberry jam
Here's what you'll do:
1. Preheat your oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using your cute little fingers (see Sam's below) firmly press mixture into bottom and up the sides of pan. Bake until golden, 10 to 12 minutes. Let cool completely.
2. Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top with the help of the nearest toddler (see below).
3. In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with the glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.
The boys love Miss Sam, so helpers are easy to find.
Thank you Samantha & Josh for this delicious dessert (and the gifted tart pan)! We look forward to our next kitchen adventure with you!
We interview our Guest Home Chefs using a modified version of James Lipton's questions from The Actor's Studio because after all, you are a Star in your own kitchen!
M&P: What is your favorite food?
Sam: Cheese and bagels. Cured Italian meats... whats on the table right now.
M&P: What is your least favorite food?
Sam: American lamb. It has a strong after taste and smell.
M&P: What turns you on?
Sam: An amazing sample sale. Yves DeLorme sheets. Being comfortable. "Being me; ultimate happiness."
M&P: What turns you off?
Sam: (She turns to Josh, and asks, what turns me off?) Self deprecation and narcissism.
M&P: But those are opposite..?
Sam: I don't like extremes. Balance is most important to me.
M&P: What or who inspires you to cook?
Sam: My grandfather. He was born in Iraq. He can make anything, Italian, Greek food, Kielbasi, steak tartar. He married a Polish woman. He and his wife would go to the Waldorf Astoria and recreate their dinner. He made the most delicious steak tartar. I inherited his meat slicer.
M&P: What is your favorite drink?
Sam: 20th Century. On our third date, Josh took me to the Flatiron Lounge. I had the 20th Century. Its a gin drink with lemon and a chocolate finish. Its amazing. It will be featured at my 30th birthday party.
M&P: What profession would you like to attempt?
M&P: What profession would you wish not to attempt?
Sam: Sewage plant treatment worker.
M&P: If Heaven exists, what do you wish to hear God say to you when you arrive to the pearly gates:
Sam: "You did good."
We love you Miss Samantha! Thank you!!!
Measure & Pinch