Cherry Tart
Rated 5.0 stars by 1 users
Category
Tarts
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
30 minutes
Calories
260
This Easiest EVER Cherry Tart recipe features a creamy vanilla custard filling, fresh cherries, and a crust that doesn’t require refrigeration or rolling.
Perfect for beginner bakers or anyone looking for a hassle-free yet sophisticated dessert, this tart comes together quickly and looks impressive.
Ingredients
- ½ cup (113g) unsalted butter, melted and cooled
- Scant ½ cup (100g) granulated sugar
- 1 ¼ cups (150g) all-purpose flour
- A pinch of salt
- 2 tablespoons (20g) almond meal (ground almonds) or ground vanilla cookies
- ¾ cup (180ml) whipping cream
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons (38g) granulated sugar
- 2 tablespoons (16g) all-purpose flour
- 1 pound (450g) cherries, pitted (fresh are best)
- 9-inch (24cm) round tart pan with removable bottom
- Mixing bowls
- Spatula
- Cherry pitter
- Whisk
- Wire rack
For the Crust:
For the Filling:
Tools Needed:
Directions
Preheat Oven
Preheat the oven to 350ºF (180°C).
Prepare the Crust
Mix Ingredients: In a large mixing bowl, stir together the melted butter and sugar using a spatula.
Add Dry Ingredients: Add the flour and salt, stirring to make a soft dough.
Press Dough: Transfer the dough to the tart pan in small pieces, distributing them on the bottom. Press evenly into the sides first, and then the base, with your floured fingertips. The dough may seem insufficient, but it will be enough.
Bake: Bake for 15-18 minutes until beginning to brown. Remove from the oven and sprinkle the almond meal over the base.
Prepare the Filling
Whisk Ingredients: In a large mixing bowl, whisk together the cream, eggs, vanilla extract, and sugar.
Add Flour: Add the flour and whisk until well mixed.
Assemble the Tart
Add Cherries: Arrange the pitted cherries over the pre-baked pastry base.
Pour Filling: Slowly pour the cream filling evenly over the cherries.
Bake the Tart
Bake: Return the tart to the oven and bake for 40-50 minutes until the filling is barely firm, still jiggling slightly in the center.
Cool: Cool completely on a wire rack. I recommend refrigerating the tart for 1-2 hours before serving to help it set better.
Serve
Serving Suggestions: Dust with powdered sugar and garnish with fresh cherries. Optionally, add a dollop of fresh whipped cream and some grated chocolate on top for an over-the-top presentation.
Store: Refrigerate leftovers, wrapped, to prevent drying out.
Recipe Note
Tips for Success
- Crust: Ensure you press the dough evenly into the tart pan for a uniform crust.
- Custard: Bake until the center is just slightly jiggly to ensure a creamy filling after cooling.
- Cooling: Don’t rush the cooling process. It’s essential for achieving the best texture.
- Cherries: Fresh cherries are highly recommended for the best flavor and texture.
Variations
- Stone Fruit: Substitute cherries with apricots, peaches, nectarines, or plums.
- Berries: Use blueberries, blackberries, or raspberries instead of cherries.
- Flavorings: Add spices, citrus zest, or different extracts to the custard to complement the fruit.
- Mini Tarts: Make individual mini tarts using this recipe. It will yield about 4 mini tarts.
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 260
- Carbs
- 25 grams
- 21%
- Protein
- 4 grams
- 7%
- Fat
- 16 grams
- 28%
- Saturated Fat
- 9 grams
- 15%
- Sugar
- 12 grams
- 24%
- Sodium
- 35 milligrams
- 15%
- Fiber
- 2 grams
- 72%
