Honey Cheese Tart with Cherry Spoon Sweet

Posted September 2nd, 2011 in Desserts, Recipe

Cherry Spoon Sweet

2 cans Royal Anne Cherries, drained reserve syrup

¼ cup lemon juice

1 red beet, washed, trimmed and quartered (0pt)

1 tsp. vanilla extract

Boil the reserved syrup for 1 minute over medium heat. Add lemon juice and beets and continue to boil until syrup reaches the soft ball stage or 240degrees on a candy thermometer 20-30 minutes.  Add cherries and boil for 2 minutes. Remove pan from heat and stir in vanilla. Cool completely, then remove and discard beets. Refrigerate until ready to serve the tart.

*The beet really makes the color pop on the syrup but I could taste the beet. I like the Royal Anne Cherries just as they are so I would leave it out.

Honey Cheese Tart


2 cups all purpose flour

1 tsp baking powder

¼ cup light olive oil

¼ cup canola oil

½ cup beer

Pastry-gluten free

2 cups gluten free all purpose baking mix ( I used Bob’s Red Mill)

1 tsp baking powder

¼ cup light olive oil

¼ cup canola oil

½ cup New Planet Gluten Free 3R Raspberry Ale

In a large bowl mix the flour with the baking powder. Add the oil and beer and mix briefly with a wooden spoon or electric mixer until a soft, oily dough forms. If it’s too wet add another half cup of flour.  Form into a flattened disc, wrap in plastic wrap and let rest for 15 minutes. Preheat oven to 375degrees. For a 9” tart, flatten the dough with your hands and press into a tart pan with a removable bottom both on the bottom and up the sides. For mini tartlets, roll the dough into a 10inch log. Divide into 6 equal portions and press into mini tart pans both on the bottom and up the sides.  Line the bottom with aluminum foil and bake for 15-20 minutes. Remove the foil and prick the bottom of the pastry all over. Bake for an additional 15-20 minutes.  For the mini tarts reduce baking time to 10 minutes each or until golden brown and dry to the touch. Set aside until completely cool.


1 ½ cups Ricotta cheese drained overnight in a cheesecloth lined bowl.

1/3 cup honey (I put a few sprigs of fresh thyme in my honey overnight and removed it before adding)

½ Tsp cinnamon

2 large eggs

Process the ricotta, honey and cinnamon in a food processor until smooth. Add eggs one at a time processing until smooth after each egg.  Pour into the cooled pastry crusts.  (A ladle full is the perfect amount if making mini tarts).  Bake at 350degrees until the filling is just set about 30 minutes for a 9inch and 20 minutes for the mini tarts.

Cool completely and serve with a large spoon ful of the Cherry Spoon Sweet.

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  1. [...] cup light olive oil. ¼ cup canola oil. ½ cup New Planet Gluten … … Read more here: Honey Cheese Tart with Cherry Spoon Sweet, Gluten Free option … ← What Is [...]

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