Rainer Cherry and Cougar Gold Cheese Tart

Pre heat oven 350”F

Filling:

3 lbs Fresh Rainer Cherries (pitted & sliced in half)
½ cup Brown Sugar
1 teaspoon Lemon zest
½ teaspoon Nutmeg
½ teaspoon Cinnamon
Juice of ½ a Lemon

Crumble Topping:

1 cup Cougar Gold Cheese (crumbled)
1 stick Butter
¼ cup Brown Sugar
¼ cup Flour
¼ cup Rolled Oats
½ cup sliced Almonds

2- 10” pie crusts (homemade or store bought)
2- 10” tart pans or 8- 4” pans

Directions: Start by rolling the pie crust out and lining the tart pan with crust. Prick the crust with a fork and blind bake in preheated oven for 8-10 minutes.

In a bowl combine the cherries, brown sugar, cinnamon, nutmeg, lemon zest and lemon juice. Toss together and set aside.

In a small bowl cut the cold butter into the brown sugar, flour, oats and almonds. Make sure not to over mix, you should be looking for a coarse corn meal consistency.

Divide the Rainer cherry mixture over the pre baked tart shells. Top with the Cougar Gold Crumbles and the Crumble Topping. Place in preheated oven and bake for 25-35 minutes but don’t allow the topping to get too dark.

Remove from oven and allow to cool for at least 20 minutes. I like mine topped with Salted Caramel sauce and Vanilla ice cream. Whip Cream works too!

Chef Frank Magana