Cherry Tart

Cherry tart has a special place in my heart because it was the first dessert I ever baked solo so I remember nervously pitting cherries with stained hands and watching the filling bubble up in the oven like it had a life of its own. That tart came out perfectly imperfect but the sweet buttery crust and glossy cherry topping made it unforgettable.

Since then I’ve made this cherry tart for everything from weekend brunches to elegant dinners and every time it brings a little “wow” to the table. The contrast between the crisp crust and juicy fruit always wins hearts and I’ve come to rely on it whenever I need a dessert that looks impressive but feels homemade and warm.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Forms the sturdy base of the tart shell.
• Unsalted butter – Creates a rich flaky crust.
• Powdered sugar – Lightly sweetens the dough and makes it tender.
• Egg yolk – Binds the tart dough and gives it richness.
• Cold water – Helps the dough come together without overworking it.
• Fresh cherries – Juicy tart-sweet flavor that shines as the star topping.
• Sugar – Balances the tartness of the cherries.
• Cornstarch – Thickens the cherry filling so it holds beautifully.
• Lemon juice – Brightens the cherry flavor and adds a touch of tang.
• Vanilla extract – Adds warmth and depth to the filling.
• Salt – Enhances all the sweet flavors.

Tools You’ll Need

• Mixing Bowl – To combine the crust ingredients smoothly.
• Pastry Cutter or Fork – Helps cut butter into the flour for a flaky crust.
• Rolling Pin – I use this to evenly roll out the tart dough.
• Tart Pan with Removable Bottom – Makes unmolding the tart super easy.
• Small Saucepan – Used to cook the cherry filling until thickened.
• Spatula – Great for stirring and spreading the filling.
• Cooling Rack – Ensures the tart sets evenly after baking.

Instructions

Step 1: Make the Dough

I start by mixing the flour sugar and salt then I cut in the cold butter until the mixture resembles crumbs. I stir in the egg yolk and cold water just until the dough comes together then I wrap and chill it for 30 minutes.

Step 2: Roll and Shape

Once chilled I roll out the dough on a floured surface and gently press it into a tart pan then I trim the edges and prick the bottom with a fork.

Step 3: Blind Bake

I preheat the oven to 375°F and line the crust with parchment and pie weights then I bake for 15 minutes remove the weights and bake another 10 until golden. I let it cool completely.

Step 4: Make the Cherry Filling

In a saucepan I combine the pitted cherries sugar lemon juice cornstarch and vanilla then I simmer it until it thickens and becomes glossy stirring often. I let it cool slightly before assembling.

Step 5: Assemble the Tart

I spoon the cherry filling into the baked crust and arrange some whole cherries on top for a glossy finish. If I want it extra shiny I brush a little warmed apricot jam over the fruit.

Step 6: Chill and Serve

I let the tart cool completely or refrigerate it for a few hours so the filling sets beautifully then I dust with powdered sugar just before serving.

Tips

I like to pit fresh cherries in bulk during cherry season and freeze them for later use. You can also use frozen cherries if fresh ones aren’t available just be sure to thaw and drain them first. If you want to switch up the flavor add almond extract instead of vanilla for a twist that pairs beautifully with cherries.

Ways to Serve

This cherry tart is stunning on its own but I also love serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for summer gatherings tea parties or as a festive dessert for holidays like Mother’s Day or Valentine’s Day.

Frequently Asked Questions

Can I make Cherry Tart ahead of time?

Yes! You can prepare the crust and filling a day in advance and assemble the tart the day you plan to serve it.

Can I use frozen cherries for this Cherry Tart?

Absolutely! Just make sure they’re fully thawed and drained to avoid extra liquid in the filling.

How do I store leftover Cherry Tart?

Store any leftovers covered in the fridge for up to 3 days. It still tastes amazing chilled or lightly warmed.

See You in the Kitchen

I hope you give this cherry tart a try! It’s a beautiful sweet-tart treat that always impresses and I’d love to hear how it turns out in your kitchen. Save it to your dessert board and make it your go-to for cherry season or any special occasion.

Happy Cooking!

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