Cherry Tart

Robyn Bruce


I actually got this recipe about 25 years ago from a guy I worked with. He said it was his mom's recipe and he kept talking about it. Finally, he made the recipe for all of us gals in the office and brought it to us along with print outs of the full recipe. I have never left it out of my sight. This is a perfect holiday recipe or a summer picnic recipe. You will be the hero of the day!

pinch tips: How to Cream Butter & Sugar





30 Min


20 Min




2 stick
butter, softened
2 Tbsp
2 c
6 oz
cream cheese, softened
1 c
powdered sugar
envelope dream whip, dry
1 tsp
1/2 c
2 can(s)
cherry pie filling (or your favorite flavor -- blueberry, strawberry, etc.)

Directions Step-By-Step

Blend together with mixer the two sticks of butter and 2 tablespoons of sugar.

Add 2 cups flour. Using two butter knives (do not use your hands), cut the mixture together until it blends. (This is going to be a cookie crust. If you use your hands to blend it, the heat from your hands messes up the dough. I think you could probably use a food processor to blend it together. I haven't tried it.)

(*Hint: it’s easier to SLOWLY add the 2 cups flour into the butter and sugar mixture than to pour in all at once)

Spread out into a large sprayed cookie sheet with fingers.

Bake for 18 minutes at 375 degrees, taking care to not let it get too dark.

Allow to cool completely.

Now mix together in a bowl:
1- 6 oz. package cream cheese
1 cup 10X (powdered) sugar

Add to the cream cheese mixture:
1 packet of dry Dream Whip

1 tsp. vanilla
½ cup milk

Whip these ingredients together. Place on the cooled base.

Refrigerate for one hour.

Later, spread two cans of cherry pie filling on top (or other pie filling if you don’t prefer cherry - strawberry, blueberry, peach, etc.)

Refrigerate until ready to serve. Cut into squares.

About this Recipe

Main Ingredient: Flour
Regional Style: American