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Cherry-Wisconsin Cheese Tart Jubilee



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16 oz. Wisconsin Ricotta cheese
1/3 cup sour cream
6 tbsp. sugar, divided
3 tbsp. almond-flavored liqueur
1 cup 2 tbsp. flour, divided
1 tsp. grated orange peel
1/2 tsp. salt, divided
2 eggs, separated
3 cups frozen dark sweet cherries, pitted and partially thawed
2 tbsp. red currant jelly, melted
2 - 3 tbsp. sliced almonds, toasted
6 tbsp. butter, chilled and cut into chunks
1 egg yolk
2 tbsp. ice water


  1. 1
    Push cheese through a sieve into a large bowl. Mix in sour cream, 1/3 cup sugar, liqueur, 2 tbsp. flour, orange peel and 1/4 tsp. salt. Beat in egg yolks. In a medium bowl, beat egg whites to form soft peaks; fold into cheese mixture. Pour into prepared tart shell.
  2. 2
    Bake at 350°F for 50 to 60 minutes until lightly browned, puffy and set. Cool on rack. Just before serving, arrange partially thawed cherries on tart; brush with jelly. Garnish with almonds. Serve immediately.
  3. 3
    Tart Shell: In a large bowl, mix 1 cup flour, 1 tbsp. sugar and 1/4 tsp. salt; cut in butter until mixture resembles a coarse meal. Beat egg yolk with ice water; add to flour mixture. Mix with fork, then gather into a ball.
  4. 4
    On a lightly floured surface, roll dough into an 11" circle; fit into a 9 1/2" tart pan with removable bottom. Fold pastry overhang back toward inside; press firmly against side of pan, allowing pastry to extend slightly above top. Refrigerate for 10 minutes.
  5. 5
    Prick tart shell all over with a fork, then line with aluminum foil.; fill with pie weights, dried beans or rice to compress pastry. Bake at 425°F for 14 minutes. Remove foil and weights; bake at 425°F for 10 to 15 minutes longer, until lightly browned and cooked through. Cool on rack.

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cuisines North & South American
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