• 1 (10-inch) piecrust dough (homemade or store bought)
  • 1 1/2 pounds fresh Rainier (yellow) cherries, pitted and halved
  • 2 tablespoons golden raisins
  • 1/4 cup brown sugar
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 tablespoon cornstarch
  • 2 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons rolled oats
  • 1/4 cup sliced almonds
  • 2 tablespoons cold butter
  • 1/2 cup Cougar Gold Cheese (or any sharp white cheddar cheese), crumbled

Rainier Cherry Tart with Cougar Gold Cheese

Frank Magaña, chef
  • Serves: 12 people
  • Calories per serving: 198

When yellow Rainiers are at their peak, this gorgeous dessert is a must (you can also make it with red cherries, of course). Just a hint of sharp cheddar adds a unique, unexpected element. “I like a slice topped with salted caramel or vanilla ice cream,” says chef Frank Magaña.

  1. Preheat oven to 400°. Roll out piecrust and fit into bottom and up sides of a 10-inch tart pan. Prick crust with a fork; refrigerate for 15 minutes. Line crust with aluminum foil or parchment paper and cover with uncooked rice or beans. Bake for 10 minutes. Remove foil and rice or beans; bake 5-10 minutes more, until lightly golden. (This process is called blind baking.) Remove from oven; reduce oven heat to 350°. Allow crust to cool for about 5 minutes.
  2. While crust bakes, in a bowl toss together cherries, raisins, brown sugar, lemon zest and juice, cinnamon, nutmeg, and cornstarch.
  3. Make topping: In a small bowl, combine brown sugar, flour, oats, and almonds; cut in cold butter until a coarse consistency. Do not overmix.
  4. Spoon cherry mixture into prebaked tart shell. Top with cheese crumbles and topping mixture. Bake for 25-35 minutes; watch carefully so topping doesn't get too dark. Allow to cool for at least 20 minutes before serving.

PER SERVING: 198 cal, 10g fat (4g mono, 2g poly, 4g sat), 9mg chol, 4g protein, 25g carb, 3 fi ber, 108mg sodium

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