cherry fruit recipe
- The Best cherry fruit recipe
- Baked Cherry & Almond Tart with Vanilla Ice Cream
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Baked Cherry & Almond Tart with Vanilla Ice Cream Works
- ❓ Frequently Asked Questions About Baked Cherry & Almond Tart with Vanilla Ice Cream
The Best cherry fruit recipe
I also love that cherries are packed with nutrients. They’re high in fiber, vitamin C, and antioxidants, which means they’re not just a treat—they’re actually good for you. My husband and I have been eating them regularly, and I’ve noticed how they keep us feeling energized without the crash that comes with refined sugars. It’s a small change that makes a big difference in how I feel, and it’s easy to incorporate into everyday life. For my kids, I’ve found that they’ll eat more veggies if they’ve had a little something sweet first, and cherries are the perfect balance—sweet enough to satisfy but still healthy. That’s why I keep this recipe on hand year-round; it’s not just for holidays or special occasions, but for whenever you want something simple, delicious, and good for you.
Baked Cherry & Almond Tart with Vanilla Ice Cream
A delightful dessert featuring a buttery almond crust filled with sweet cherry compote, topped with a creamy vanilla ice cream. Perfect for a warm summer treat!
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups fresh or frozen cherries (pitted)
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- 1 cup vanilla ice cream
- 1 tbsp heavy cream (optional, for extra richness)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Mix flour, sugar, salt, and cold butter in a bowl using your fingertips until a dough forms. Add vanilla extract and mix again. -
2
Roll out the dough on parchment paper to fit a 9-inch tart pan. Press gently into the pan, crimp edges, and chill for 15 minutes. -
3
In a saucepan, combine cherries, sugar, lemon juice, cornstarch, and water. Simmer for 10 minutes until thickened. Cool slightly. -
4
Fill the chilled crust with the cherry compote. Place baking sheet in the oven and bake for 25 minutes. Let cool before adding ice cream. -
5
Serve tart topped with vanilla ice cream and a sprinkle of almond slices.
🔧Equipment
- Mixing bowls
- Rolling pin
- Parchment paper
- Baking sheet
- Oven
- Saucepan
- Whisk
- Blender (optional, for smoother compote)
📊Nutrition Facts (per serving)
📝Notes
- For a gluten-free option, use gluten-free flour in the crust.
- Use fresh cherries for the best flavor; frozen works too if thawed.
- Adjust sugar in compote to taste; add more for sweeter cherries.
Watch Video Of How Baked Cherry & Almond Tart with Vanilla Ice Cream Works
❓ Frequently Asked Questions About Baked Cherry & Almond Tart with Vanilla Ice Cream
What is the best way to prepare fresh cherry fruit for cooking, and how do you ensure they are ripe enough?
To prepare fresh cherries for cooking, rinse them gently under cool water to remove any dirt or debris, then pat them dry with a clean towel. For cooking, use sweet cherries (like Bing or Rainier) as they hold their shape better than tart varieties. To check ripeness, press gently—ripe cherries yield slightly but don’t cave in. Store them in the fridge in a breathable container (like a paper bag) for up to 5 days.
—
Can I substitute dried cherries or frozen cherries in a cherry-based recipe instead of fresh ones?
Yes, you can! Dried cherries work well in baked goods (like pies or muffins) but may need soaking (10–15 mins in warm water) to rehydrate and soften. Frozen cherries are great for smoothies, sauces, or stews—they thaw quickly and retain texture. For best results, adjust liquid ratios slightly (dried cherries absorb more moisture).
—
How do I prevent cherries from turning brown when cooking, like in cherry compote or jam?
Cherries darken due to oxidation. To keep them bright:
– For compote/jam: Add 1 tsp lemon juice or citric acid per cup of cherries to slow browning.
– For sauces/smoothies: Use freshly squeezed lemon juice (or lime) immediately after chopping.
– For baking: Parboil cherries for 2–3 minutes before adding to prevent browning.
– Alternative: Use ascorbic acid (vitamin C)—sprinkle ¼ tsp per cup of cherries before cooking.
—
What are some creative ways to use tart cherries in recipes beyond pies and cobblers?
Tart cherries are versatile! Try:
– Cherry glaze for meats (lamb, pork) or desserts (cheesecake, ice cream).
– Cherry chutney as a condiment for yogurt, sandwiches, or grilled cheese.
– Cherry bark (freeze cherry halves on a tray, then cut into bark shapes for kids).
– Cherry-infused vodka (steep cherries in alcohol for 2 weeks for a sweet-tart liqueur).
– Cherry butter for toast, scones, or pizza toppings.
—
How do I store cherries properly to maintain freshness and flavor?
– Fresh cherries: Store in the fridge in an airtight container with a paper towel to absorb moisture. Lasts 3–5 days.
– Stemmed cherries: Place them in a single layer in a bowl to prevent bruising.
– Pre-cut cherries: Use within 2 days (they oxidize faster). Refrigerate in a sealed container with a splash of water.
– Freezing: Wash, hull, and dry cherries, then freeze in a single layer before transferring to a bag. Lasts 6–12 months. Thaw in the fridge for smoothies or baking.
