Lunch: Fresh Cherry Tart

One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze. If you don't have a cherry pitter, a paring knife works well. Starting from the

Ingredients

9 graham crackers
2 tbsp. sugar
1/4 c. sugar
6 tbsp. unsalted butter
6 oz. bar cream cheese
1/2 tsp. pure vanilla extract
3/4 c. heavy cream
1 lb. fresh sweet cherries
1 tbsp. seedless raspberry jam

Instructions

Preheat oven to 350 degrees F. 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 the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
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.
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 glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day.

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