Description
This Classic Cherry Tart features a buttery, flaky crust filled with a luscious cherry filling that is perfectly sweetened and thickened. Ideal for dessert lovers, this tart combines fresh or frozen cherries cooked to a glossy finish and baked to golden perfection. Served with a dusting of powdered sugar, whipped cream, or vanilla ice cream, it’s a timeless treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3-4 tablespoons cold water
For the Cherry Filling:
- 4 cups fresh or frozen cherries, pitted
- ¾ cup granulated sugar (adjust based on cherry sweetness)
- 2 tablespoons cornstarch or tapioca starch
- 1 tablespoon lemon juice
- ½ teaspoon almond extract (optional)
- A pinch of salt
For Garnish (Optional):
- Powdered sugar
- Whipped cream
- Vanilla ice cream
Instructions
- Prepare the Crust: In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overmixing to ensure a tender crust. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes to firm up.
- Make the Filling: In a medium saucepan, combine the pitted cherries, sugar, cornstarch, lemon juice, almond extract (if using), and a pinch of salt. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, approximately 5-7 minutes. Remove from heat and let the filling cool slightly to prevent soggy crust when baking.
- Assemble the Tart: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit your tart pan. Gently press the dough into the pan and trim away any excess dough for a clean edge. Spoon the cherry filling evenly into the prepared crust, spreading it out to the edges.
- Bake the Tart: Place the tart on the middle rack of the oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If you notice the edges of the crust browning too quickly, cover them with aluminum foil halfway through baking to prevent burning.
- Cool and Serve: Allow the tart to cool for at least 15-20 minutes to let the filling set. Before serving, optionally garnish with powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra indulgent touch.
Notes
- Use fresh cherries in season for the best flavor, or frozen cherries when fresh are not available.
- Adjust the sugar in the filling depending on the sweetness of your cherries.
- Ensure the dough is not overmixed to keep the crust flaky.
- Chilling the dough before rolling helps prevent shrinking during baking.
- Cover crust edges with foil if they brown too quickly to avoid burning.
- Serve warm or at room temperature for best taste.
