A cream cheese tart with black cherries built from a single jar and pantry staples. The spread is sweet enough to need almost nothing else, just some structure from a quick pastry shell and a brief bake. Dinner for two in under an hour.

Serves 2. 40 minutes, 15 at the stove.

About 570 calories a serving, 13 g protein, 51 g carbohydrate, 34 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Combine 1 cup flour, 4 tablespoons cold butter cut into small pieces, and 1/4 teaspoon salt in a bowl. Rub with your fingertips until the mixture looks like coarse breadcrumbs.
2. Whisk 1 egg with 2 tablespoons water in a small bowl. Add this to the flour mixture and stir until it just comes together into a shaggy dough.
3. Press the dough into a 6-inch tart pan or two 4-inch tartlets, covering the bottom and sides evenly. Prick the bottom with a fork to prevent puffing.
4. Spread the entire jar of black cherry cream cheese spread across the crust in an even layer. Smooth the top with a spatula.
5. Bake until the crust is golden and set, about 20 to 25 minutes. The filling will warm through and soften slightly.23 min
6. Remove from the oven and let cool for 5 minutes before turning out onto a plate or serving in the pan.

Note You can swap regular cream cheese for the spread, but mix it with a spoonful of jam. Wrapped tightly, leftovers keep three days refrigerated. Serve with strong coffee or tea to balance the sweetness.