Why You’ll Love This Recipe
This cherry tart combines a flaky crust with a vibrant, juicy filling that strikes the perfect balance between sweet and tangy. It’s visually stunning, easy to prepare, and versatile enough for both casual gatherings and special events. The recipe works well with fresh or frozen cherries, making it accessible year-round, and it pairs wonderfully with whipped cream or ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
unsalted butter
granulated sugar
salt
egg yolk
cold water
fresh or frozen cherries
cornstarch
lemon juice
vanilla extract
Directions
Start by preparing the crust. In a bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add the egg yolk and a small amount of cold water, mixing just until the dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the chilled dough and press it into a tart pan, trimming any excess. Prick the base with a fork and chill again for 10–15 minutes.
Blind bake the crust for about 15 minutes, then remove and set aside.
In a saucepan, combine cherries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and becomes glossy. Stir in vanilla extract and let cool slightly.
Pour the cherry filling into the pre-baked crust and spread evenly.
Bake for another 20–25 minutes until the filling is set.
Allow the tart to cool completely before slicing and serving.
Servings and timing
Serves 6–8 people.
Preparation time: 25 minutes
Chilling time: 45 minutes
Cooking time: 35–40 minutes
Total time: approximately 1 hour 45 minutes
Variations
You can add a crumb topping for extra texture or create a lattice crust for a more traditional look. Almond extract pairs beautifully with cherries and can be added for extra depth of flavor. For a richer filling, mix in a bit of cream cheese or mascarpone. You can also substitute part of the cherries with berries like raspberries or blueberries.
Storage/Reheating
Store the tart covered in the refrigerator for up to 3 days. Bring to room temperature before serving or warm slightly in the oven for a freshly baked feel. Avoid microwaving for too long, as it may soften the crust too much.
FAQs
Can I use canned cherries?
Yes, but drain them well and adjust the sugar since they are often pre-sweetened.
Do I have to blind bake the crust?
Blind baking helps prevent a soggy bottom, especially with juicy fillings like cherries.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days or frozen for longer storage.
What type of cherries work best?
Sweet or tart cherries both work well depending on your preference.
How do I keep the crust from shrinking?
Chill the dough properly and avoid overworking it.
Can I freeze the tart?
Yes, you can freeze it after baking. Thaw in the refrigerator before serving.
Why is my filling too runny?
It may need more cornstarch or additional cooking time to thicken properly.
Can I make this tart gluten-free?
Yes, use a gluten-free flour blend for the crust.
What can I serve with cherry tart?
It pairs well with whipped cream, vanilla ice cream, or custard.
How do I know when the tart is done?
The filling should be set and slightly bubbling, and the crust should be golden.
Conclusion
Cherry tart is a timeless dessert that combines simplicity with elegance. With its buttery crust and vibrant fruit filling, it’s a recipe that never fails to impress. Whether served at a gathering or enjoyed as a sweet treat at home, this tart is a delicious way to celebrate the flavor of cherries.
PrintCherry Tart
A classic cherry tart with a crisp, buttery crust and a sweet-tart cherry filling. This elegant dessert is perfect for showcasing fresh or frozen cherries year-round.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- all-purpose flour
- unsalted butter
- granulated sugar
- salt
- egg yolk
- cold water
- fresh or frozen cherries
- cornstarch
- lemon juice
- vanilla extract
Instructions
- In a bowl, combine flour, sugar, and salt, then cut in cold butter until crumbly.
- Add egg yolk and cold water, mixing until dough forms. Shape into a disk, wrap, and chill for at least 30 minutes.
- Preheat oven to 180°C (350°F).
- Roll out dough and press into a tart pan, trim edges, and prick the base with a fork. Chill for 10–15 minutes.
- Blind bake the crust for about 15 minutes, then set aside.
- In a saucepan, cook cherries, sugar, lemon juice, and cornstarch until thick and glossy. Stir in vanilla extract and cool slightly.
- Pour filling into the crust and spread evenly.
- Bake for 20–25 minutes until filling is set.
- Cool completely before slicing and serving.
Notes
- Add a crumb topping or lattice crust for variation.
- Incorporate almond extract for extra flavor.
- Mix in berries like raspberries or blueberries.
- Store in the refrigerator for up to 3 days.
- Bring to room temperature or warm slightly before serving.
- Freeze after baking and thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
