Fresh Cherry Cheesecake Tarts
Photography Manja Wachsmuth.
Cheesecake and fresh cherries wrapped in crispy pastry – what’s not to love?
INGREDIENTS
300 grams fresh cherries, halved and pitted
3 tablespoons caster sugar
2 tablespoons cornflour
¼ teaspoon ground cinnamon
finely grated zest 1 lemon
½ cup cream cheese at room temperature
1 teaspoon vanilla paste or extract
1 tablespoon icing sugar
2 sheets pre-rolled butter puff pastry
1 egg, beaten
raw sugar for sprinkling
METHOD
Preheat the oven to 180°C.
Place the pitted cherries on kitchen towels to absorb any juices.
Toss the caster sugar, cornflour, cinnamon and lemon zest together in a bowl then add the cherries and turn to coat well.
Stir the cream cheese, vanilla and icing sugar together in a bowl until smooth.
Cut each sheet of pastry into 4 even squares and spread with the cream cheese, leaving a 1cm border. Place a spoonful of cherries on top.
Brush the edges with egg then fold in half and press with a fork to seal.
Place on a lined baking tray and brush the pastry with the beaten egg then sprinkle with raw sugar.
Bake for about 20 minutes until the pastry is golden and puffed.
To serve: Dust with icing sugar and serve warm with cream or yoghurt. Makes 8
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.