Easy Cherry Torte
This easy cherry torte is the perfect summer dessert! Fresh cherries add a fruity, sweet flavor which tastes great with the tangy whipped cream cheese and buttery pastry crust.
Equipment
- measuring cups and spoons
- mixing bowls
- whisk
- small saucepan
- Large Spoon or Spatula
Ingredients
PASTRY CRUST
- 2 cups all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt (use table salt or fine sea salt)
- 8 Tablespoons unsalted butter, melted (one stick)
CHERRY TOPPING
- 3 cups fresh cherries, with the stems and pits removed (you can substitute frozen or canned cherries, see notes)
- ⅓ cup granulated sugar
- 2 Tablespoons lemon juice (freshly squeezed from one medium lemon)
- 1 teaspoon ground cinnamon
- 2 Tablespoons minute tapioca (also called instant tapioca, quick-cooking tapioca, or granulated tapioca)
CREAM CHEESE FILLING
- 8 ounces cream cheese, softened to room temperature
- 1½ cups powdered sugar
Instructions
Make and Par-Bake the Crust
- Preheat the oven to 350°F. Grease a 9-inch or 10-inch tart pan, shallow pie tin, springform pan with butter.
- In a large mixing bowl, whisk the all purpose flour, sugar, cinnamon, and salt together.
- Add the melted butter and mix with a fork until it forms a crumbly mixture.
- Pour half of the crumbly dough into the greased pan. Gently press the dough around the edges with your fingers. Pour the rest of the dough into the pan and use your hand or the bottom of a drinking glass to press the dough in an even layer. Poke the dough half a dozen times with a fork.
- Bake for 25 to 30 minutes, until the crust is firm and has developed a slight golden color (the color change won't be dramatic). Remove the tart from the oven and set aside to cool.
Prepare the Cherry Topping
- In a small saucepan on medium-low heat, simmer the pitted cherries, sugar, lemon juice, and cinnamon for 10 minutes, until the cherries release a lot of juice and soften. Gently stir occasionally.
- Add the minute tapioca and increase the heat to high. Boil for one minute while stirring frequently.
- Remove the saucepan from the heat and set aside to let the cherries cool and thicken.
Make the Cream Cheese Layer
- Use an electric hand mixer to whisk the softened cream cheese and powdered sugar until it is smooth and fluffy.
Assemble the Torte
- Spread the whipped cream cheese on the cooled pastry crust in the tart pan.Spread the cooled cherry filling on top of the cream cheese.
- Refrigerate everything in the pan for at least 6 hours, or overnight. Slice and enjoy!!
Notes
- Tart Pan: I recommend using a tart pan with a removable bottom or a springform pan, so it’s easy to remove the cake and slice it. However you can also use a pie dish or any round cake pan.
- Canned Cherries: You can substitute canned cherries if fresh cherries aren’t available in your area or if they’re not in season. Reduce the cooking time be a few minutes as needed.
- Frozen Cherries: You can replace fresh cherries with frozen cherries. Add a few extra minutes to the cooking time as needed.
- Storing: Store cherry torte in the fridge covered with plastic wrap, in an airtight container, or under a cake dome for up to 4 days. Or wrap the torte in plastic cling wrap, then in aluminum foil and store in the freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 251kcalCarbohydrates: 37gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 119mgPotassium: 98mgFiber: 1gSugar: 22gVitamin A: 383IUVitamin C: 3mgCalcium: 23mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!