cherry tart recipe
The Best cherry tart recipe
I also love that cherry tart is surprisingly healthy for what it is. The tart cherries are packed with antioxidants, and the crust can be made with whole wheat flour or almond flour if you want to cut back on refined sugar. It’s not too rich, so it’s a great way to enjoy dessert without feeling guilty. Plus, it’s easy to customize—swap the cherries for berries if you’re in season, or add a sprinkle of cinnamon or vanilla for extra flavor. It’s that kind of recipe that feels like a little luxury but is actually pretty balanced. And honestly? It’s the kind of thing that makes you feel like you’re doing something thoughtful for your family, whether it’s for a special occasion or just a regular night in.
Classic Cherry Tart
A delightful tart featuring a buttery shortcrust pastry filled with a luscious cherry sauce, topped with a generous layer of fresh cherries. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 tbsp ice water
- 1 lb (450g) fresh or frozen cherries (tart or sweet)
- ½ cup granulated sugar
- ¼ cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional, for thickening)
- Extra fresh cherries (halved)
- Sliced almonds (optional)
- Vanilla ice cream (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line a tart pan with parchment paper, leaving an overhang for easy removal. -
2
In a food processor, pulse flour, sugar, and salt until combined. Add cold butter and pulse until the mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough comes together. Chill for 30 minutes. -
3
Roll out the dough on a floured surface to fit the tart pan. Press gently into the pan, trimming excess. Crimp edges with a fork or your fingers. Freeze dough for 15 minutes before baking to prevent shrinking. -
4
Preheat oven to 375°F (190°C). Bake the crust for 12-15 minutes until lightly golden. Remove from oven and let cool. -
5
In a saucepan, combine cherries, sugar, water, lemon juice, and vanilla. Simmer for 10-12 minutes until cherries are softened. For thicker sauce, mix cornstarch with a little water, stir into the mixture, and cook until thickened. Cool completely. -
6
Spread the cherry sauce evenly over the cooled crust. Arrange halved fresh cherries on top. Sprinkle with sliced almonds if desired. -
7
Chill tart in the refrigerator for at least 2 hours before serving. Serve with vanilla ice cream if desired.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Pastry brush
- Oven-safe tart pan or pie dish (9-inch)
- Mixing spoon
- Fine-mesh sieve
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter crust, use a pre-made pie crust or reduce butter to ½ cup.
- Use a mix of fresh and frozen cherries for convenience.
- Ensure cherries are pitted before cooking to avoid any seeds in the sauce.
Variations
- Add a layer of whipped cream or a dollop of mascarpone cheese between the crust and sauce.
- Top with a sprinkle of cinnamon or a few crushed pistachios for extra flavor.
Watch Video Of How Classic Cherry Tart Works
❓ Frequently Asked Questions About Cherry Tart
What is the best way to prepare the cherry tart filling before baking?
The best way to prepare the cherry tart filling is to cook the cherries with a bit of sugar and water until they soften and release their juices. You can also add a small amount of cornstarch or flour to thicken the sauce slightly. For a classic tart, use a mix of fresh and canned cherries (with pits removed) and cook them down until they’re tender and juicy. If using canned cherries, drain and rinse them well to remove excess syrup before cooking.
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How do I prevent the cherry tart from becoming soggy?
To avoid a soggy tart, ensure your crust is properly chilled before adding the filling. Use a high-quality, unbaked pie crust (like puff pastry or a homemade shortcrust) and press it evenly into the tart pan. Pre-bake the crust at 350°F (175°C) for 10–12 minutes until lightly golden. After assembling, bake at 375°F (190°C) for about 25–30 minutes, then let it cool slightly before adding the filling. Avoid overfilling—leave some space between the crust and filling to allow expansion.
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Can I substitute fresh cherries with frozen cherries in this recipe?
Yes, you can substitute frozen cherries, but you’ll need to adjust the cooking time. Thaw the frozen cherries under cold water (or in the fridge) and drain any excess liquid. Cook them with sugar and a pinch of cornstarch until they soften. Frozen cherries may release more juice, so you might need to reduce the liquid slightly in the filling to prevent a runny tart. If using frozen, ensure they’re fully thawed and drained before proceeding.
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What is the recommended sugar-to-cherry ratio for the filling?
A classic sugar-to-cherry ratio for cherry tart filling is 1:1 by weight (e.g., 1 cup sugar for every 1 cup cherries). If using canned cherries (which already contain syrup), reduce the sugar slightly—about ¾ cup sugar per cup of cherries—to avoid an overly sweet filling. For fresh cherries, you can add a little extra sugar (up to 1¼ cups) if they’re tart. Adjust to taste, but start with the 1:1 ratio as a safe guideline.
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How should I store cherry tarts after baking?
Cherry tarts should be stored in an airtight container at room temperature for up to 2 days. For longer storage (up to 5 days), refrigerate them. To reheat, warm them in a 350°F (175°C) oven for 10–15 minutes or serve them cold. If the filling looks slightly dried out, brush the crust with a little warm milk or cream to restore moisture. For a make-ahead option, assemble the tart (with crust pre-baked), refrigerate, and bake just before serving to prevent sogginess.
