THE PAMPERED CHEF FRUIT TARTS CONTEST CREAMY CHERRY TART

Crust

3 cups flour

1 ½ tsp. salt

1 tsp. granulated sugar

1 ½ cups butter flavored Crisco

1 large egg, beaten

5 Tbsp. cold water

½ tsp. vanilla extract 1 Tbsp. apple cider vinegar

Creamy filling

1 cup heavy whipping cream 1 cup confectioners sugar 4 Tbsp. butter, softened

8 oz. cream cheese, softened ½ tsp. vanilla extract

1 pack, 0.35 oz., whipped cream stabilizer

Cherry filling

5 cups frozen pitted sour cherries, thawed (1 ¾ pounds)

1 Tbsp. Fruit Fresh, can be found in canning aisle

¾ cup granulated sugar ¼ cup cornstarch

1 Tbsp. butter

½ tsp. vanilla

Crust: Mix flour, salt, sugar and Crisco with mixer. Add beaten egg mixed with water, vanilla and vinegar. Divide dough into two pieces and wrap in plastic wrap. Place dough in refrigerator for at least one hour. Using a rolling pin, roll dough piece out on a floured board and transfer into a 9-inch deep dish pan. Trim excess and flute edge. This recipe makes two pie shells plus enough for cut-outs to place on top of pie if desired. Place pie shell in freezer for one hour prior to baking. Heat oven to 375 degrees. Line pie crust with foil and weigh it down with two cups of rice. Bake on center rack for 30 minutes. Remove foil and rice; bake for 5 more minutes or until lightly golden brown. Cool completely. Place creamy filling into the bottom of the cooled pie shell and smooth with a spatula. Place chilled cherry filling evenly over creamy filling. Top with pie crust cut outs and edible glitter if desired. Keep refrigerated until ready to serve.

Creamy filling: With an electric mixer, beat whipping cream on medium high speed for 2 minutes or until stiff peaks form when beater is slowly raised. Set whipped cream aside. In a large mixing bowl, blend butter, cream cheese, confectioners sugar and vanilla. Mix on medium high speed for 2 minutes or until well blended and smooth. Add whipped cream to cream cheese mixture and mix on medium high speed for 1 minute or until light and fluffy. Add whipped cream stabilizer and mix for an additional 1 minute or until well mixed.

Cherry filling: Place cherries in a medium pot with ½ cup granulated sugar and fruit fresh. Cook on medium heat stirring frequently until juicy and simmering, about 10 minutes. Mix the remaining sugar and cornstarch together until well mixed and slowly add to cherry mixture and cook, stirring constantly until thickened and bubbling, about 3 minutes. Remove from heat and add butter and vanilla. Stir until butter is melted. Cool to room temperature and then place in refrigerator for 2 hours or until chilled.

Note: I find it a lot easier to make if I pit all of the cherries before freezing them.