Cherry Cream Cheese Tart


"A wonderful dessert for cherry and almond lovers! A tart pan is not needed in this flavorful recipe!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse together the almond paste and white sugar to fine crumbles. Add cream cheese, egg yolk and extracts, mix until smooth.
  3. Place the pie crust flat on a baking sheet. Spread the cream cheese filling to within 2 inches of the edge of the pie crust. Top with 1/2 can of cherry pie filling, making sure to leave pie crust edge bare. Then fold edge of pie crust up over the filling. Optional: brush egg wash (1 egg yolk and 1 tablespoon water) on pie crust edge to make golden brown. Bake for 35 - 40 minutes or until edges are nice and brown.


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