This cherry tart is made with a delicious, smooth cherry filling that is bright, vibrant, and easy to make with fresh or frozen cherries. The shortbread crust is buttery, thick, and the perfect vessel for the sweet cherry filling. Add a dollop of whipped cream or sprinkle some powdered sugar on top for a stunning dessert that is sure to impress!
This cherry tart is a twist on a classic lemon tart and has the perfect balance of sweet and acidic flavors. The addition of bright red cherries gives it a striking appearance that is perfect for holidays, spring, or summer.
The buttery shortbread crust is quick and easy to make with no chilling or rolling out the dough necessary. Simply press it into your tart pan and bake! This recipe is great for making ahead of time and stays fresh in the fridge for 1 week after it's made. It's also easy to freeze for up to 1 month, thaw in the fridge and top with fresh fruit or whipped cream when ready to serve.
CHERRY TART INGREDIENTS
SHORTBREAD CRUST:
- Flour: All-purpose. Use a kitchen scale, or measure the flour by lightly spooning it into your measuring cup and leveling off the top with a flat knife.
- Granulated sugar: For a hint of sweetness, the sugar also melts during baking and helps bind the crust.
- Salt
- Egg yolk: The egg yolk enriches the dough, adds flavor, and makes the crust more tender.
- Butter: Melted. Unsalted butter is best, but if all you have is salted butter just leave out the added salt.
CHERRY TART FILLING:
- Cherries: Fresh or frozen, not canned. You can use red tart cherries, dark sweet cherries, or a combination of both to make the filling. Personally I liked the flavor best using a combination of tart and sweet cherries.
- Granulated sugar: 1 and ½ cups total, divided.
- Lemon juice: Adds delicious flavor and a bright acidity that goes so well with the flavor of the cherries.
- Cornstarch: 2 tablespoons, whisk to dissolve with the lemon juice before adding to the filling.
- Eggs: 3 large eggs + 3 large egg yolks.
- Vanilla extract
- Butter: 4 tablespoons (half a stick), salted or unsalted is fine.
HOW TO MAKE CHERRY TART
MAKE THE CRUST:
Lightly grease a 9-inch tart pan with non-stick spray. Preheat your oven to 350°F. *If you don't have a tart pan, you can make this recipe in a 9-inch shallow pie pan.
1. In a large bowl, mix the flour, sugar, salt, and egg yolk until evenly combined. Add the melted butter and mix until the dough comes together.
2. Spread the dough out evenly in the tart pan and use your fingers to press it tightly into the sides and bottom of the pan. Tip: Press the dough into the sides of the pan first until you have a thick rim of dough all around the edges of the pan.
3. Use a fork to poke several holes in the bottom of the dough. Place the tart pan on a baking sheet (makes taking out of the oven easier) and prebake the crust for 15 minutes while you make the filling.
MAKE THE CHERRY TART FILLING:
1. Add the fresh or frozen cherries and ½ cup of sugar to a medium saucepan. Place the pan over medium heat. Cook and stir occasionally until the cherries start to soften and release their juices.
2. In a small bowl, whisk the fresh-squeezed lemon juice and cornstarch until the cornstarch is dissolved. Add it to the pan with the cherries and bring the liquid to a boil, stirring and mashing the cherries occasionally. Once boiling, take the pan off of the heat and set aside to cool slightly.
3. In a large bowl, whisk the eggs, egg yolks, 1 cup of sugar, and vanilla extract until well combined and pale-yellow in color. Mix it into the pan with the warm cherry/lemon mixture, whisking constantly as you do so the eggs don't curdle.
4. Place the pan back over medium heat and bring the mixture to a boil, whisking occasionally. Once boiling, lower the heat and continue to cook, whisking constantly until very thick. Turn the heat all the way to low and stir in the butter until melted.
5. Once the butter is melted, strain the cherry filling through a sieve and into a bowl. Pour the filling over the prebaked crust and use a spatula to spread it out evenly. Bake the cherry tart for 15 minutes.
Remove from the oven and let cool at room temperature, then refrigerate and allow to cool and set completely before slicing and serving. At least 4 hours, but chilling overnight is best.
HOW TO STORE CHERRY TART
Once chilled, cover the cherry tart with plastic wrap and keep in the fridge for up to 1 week. If you plan on decorating with fresh fruit or whipped cream, it's best to do so on the same day you're serving the tart.
MAKE-AHEAD/FREEZING INSTRUCTIONS:
This recipe is perfect for making ahead of time. You can make the crust and filling and keep them both separate in the fridge for up to 1 week. Cover the filling with plastic wrap and press the plastic wrap onto the surface to prevent a film forming. When ready to bake, assemble and bake as normal before chilling overnight.
To freeze, cover the top with plastic wrap and keep frozen for up to 1 month. Thaw in the fridge or at room temperature before serving.
MORE FRUIT DESSERTS:
📖 RECIPE
Cherry Tart
Equipment
- 9-inch tart pan
Ingredients
Shortbread Crust:
- 1 and ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- ½ cup unsalted butter, melted
Cherry Tart Filling:
- 4 cups pitted cherries, tart or sweet*, fresh or frozen
- 1 and ½ cups granulated sugar, divided
- ¼ cup fresh-squeezed lemon juice
- 2 tablespoons cornstarch
- 3 large eggs
- 3 large egg yolks
- 1 and ½ teaspoons vanilla extract
- ¼ cup butter, salted or unsalted
Instructions
- Lightly spray a 9-inch tart with with non-stick cooking spray. Preheat your oven to 350°F.
Make the Shortbread Crust:
- In a large bowl, whisk the flour, sugar, salt, and egg yolk. Add the melted butter and mix with a wooden spoon or with your hands until the dough comes together.
- Spread the dough out in the tart pan and use your fingers to press it down tightly and evenly into the sides and bottom of the pan. (*I find it easiest to do the sides first, you should have a thick rim of dough all around the edges of the pan.)
- Place the tart pan on a baking sheet (makes transferring from the oven easier) and prebake the crust of 15 minutes while you make the filling.
Make the Cherry Tart Filling:
- Add the fresh or frozen cherries and ½ cup of sugar to a medium saucepan. Place the pan over medium heat. Cook and stir occasionally until the cherries start to soften and release their juices.
- In a small bowl, whisk the fresh-squeezed lemon juice and cornstarch until the cornstarch is dissolved. Add it to the pan with the cherries and bring the liquid to a boil, stirring and mashing the cherries occasionally. Once boiling, take the pan off of the heat and set aside to cool slightly.
- In a large bowl, whisk the eggs, egg yolks, remaining 1 cup of sugar, and vanilla extract until well combined and pale-yellow in color. Slowly pour the mixture into the pan with the warm cherry/lemon mixture, whisking constantly as you do so the eggs don't curdle.
- Place the pan back over medium heat and bring the mixture to a boil, whisking occasionally. Once boiling, lower the heat and continue to cook, whisking constantly until very thick. Turn the heat all the way to low and stir in the butter until melted.
- Once the butter is melted, strain the cherry filling through a sieve and into a bowl. Pour the filling over the prebaked crust and use a spatula to spread it out evenly. Bake the cherry tart for 15 minutes.
- Allow to cool at room temperature, then cover and chill the cherry tart for at least 4 hours or overnight before slicing and serving.
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