I know the
Memorial Day weekend is supposed to be the unofficial start of summer, but it’s
feeling much more like late March.
Still, I had cherries on my mind, hoping to make a Fresh Cherry Tart to
bring to the East End summer retreat of my college roommate Ford McKenzie.
But, with
the chilling wind and drizzle, I’d convinced myself that perhaps it was just a
bit too early to be in the warm weather mindset and too soon to enjoy the juicy
cherries that grace the start of every summer season.
I walked the
aisles of the grocer in search of ingredients for a substitute dessert, and
nearly stumbled on the produce manager stocking a shelf with – you guessed it –
fresh cherries. The weather be
damned. My dessert was meant to be.
This Fresh Cherry Tart from Everyday Food is a great option for someone who didn’t want to
work too hard this weekend (me). The
baked graham cracker crust is ready in minutes, and filled with a sweetened base
of cream cheese and heavy cream whipped into soft peaks. The cherries are not cooked, so it’s really
just a matter of artfully arranging the fresh fruit atop the tart filling.
Perhaps the
most time-consuming job is pitting the cherries. I tried a cherry pitter, but the slice on
the fruit was not as clean, so I used a paring knife and pitted each cherry by
hand. You might recall that Ford
McKenzie is a fashion maven, so presentation actually does count.
While we’re
likely to be wearing sweaters this weekend as we hover over the barbecue grill
to stay warm, this Fresh Cherry Tart offers a sweet taste of the summer season
ahead, and hopefully the balmier weather to come.
©2013 T.W.
Barritt All Rights Reserved
