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cherry tart with slice on side

Cherry Tart

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!
4.62 from 13 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 servings

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.

Notes

*For the best balance of flavor I recommend using a combination of both tart and sweet cherries.

Nutrition

Serving: 1slice | Calories: 376kcal | Carbohydrates: 61g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 91mg | Potassium: 189mg | Fiber: 2g | Sugar: 43g | Vitamin A: 508IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg