With a creamy vanilla custard filling, fresh cherries, and a crust that doesn't require refrigeration or rolling before use, this cherry tart is a must-bake! A great recipe for beginner bakers or those who don't want the hassle of traditional pie crust making. It's a dessert that comes together quickly and looks sophisticated.
Easy cherry dessert
This cherry tart recipe caught my eye because of the method for making the crust and because I earnestly await the cherry season to make fresh cherry dump cake and cherry caipiroska.
Sometimes, I think nothing beats eating cold fresh cherries by themselves. Yet, some recipes make it worth baking them. This is one of them. And I urge you to try it.
A quick crust and creamy cherry pie filling that comes together in a few minutes. The only laborious part is pitting cherries.
The method for making the crust is different and quicker: no need to let it rest in the fridge before rolling and no need to work with cold butter. A definite keeper.
The recipe hails from Bill Granger, a perpetually grinning Aussie with a great television show I watched earnestly before the internet was a thing. Update: he recently passed away at an early age, so this is a recipe I'll cherish even more.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
For the crust:
- Unsalted butter.
- Granulated sugar.
- All-purpose flour.
- Salt.
- Ground almonds: will act as a barrier to prevent liquid from seeping into the crust as much as possible.
For the filling:
- Cherries: fresh or frozen, pitted.
- Vanilla extract or paste.
- Cream: use heavy, whipping, or heavy whipping cream.
- Sugar: white or light brown sugar, both work.
- Eggs: fresh, large.
- Flour: all-purpose or cake flour, both work.
Variations & substitutions
- Stone fruit: apricots, peaches, nectarines, plums, they all work here. Choose fresh fruits with a little acidity to counterbalance the butter and cream.
- Berries: blueberries, blackberries, and raspberries work very well in this recipe.
- Flavorings: use spices, citrus zest, or extracts to flavor the custard to complement the fruit you use.
- Oil: I have a friend who makes this crust with coconut oil instead of butter, the same amount. She says it's great. I never tried it, but I thought you might want to know, just in case.
- Cherry tarts: make individual desserts. This recipe will yield 4 mini tarts, maybe more.
Tart crust
Pie and tart crusts usually require a stay in the refrigerator and involve a rolling pin, a floured counter, etc.
This one defies everything we're taught in pastry school or what you read about crust making. It starts with melted butter and doesn't need to chill before baking.
Pan size: if you use the right-sized pan specified in the recipe card, there should be no pie dough leftovers, and the cherries and custard should fill it to the top without overflowing.
Mix
This dough starts with melted butter and doesn't need to chill before baking. You need a large bowl and a spoon or spatula.
The final mixture is soft, without floury spots, and ready to use.
Press
Scatter small pieces of dough all over the bottom of the pie pan.
Press the dough: start with the side and angles, and then work to cover the bottom.
Vintage Kitchen Tip
The crust mixture might seem insufficient, but it's not. You'll have enough dough to create a thin layer.
Pre-bake the crust
This is necessary to achieve a crisp crust. It will still be light-colored, but the surface will have started to dry.
Ground almonds are scattered on the bottom to avoid sogginess as much as possible.
The cherries
You can use sweet or tart cherries.
This pie works way better with fresh cherries, but you can also use frozen ones. It's such a pretty holiday tart that we should all be able to make it year-round.
Pit them
Even if you only bake with fresh cherries a few times a year, I recommend you buy yourself a cherry pitter.
It's a handy gadget for removing the stone in seconds while keeping the fruit whole.
Scatter
They will not fill the surface, which is fine; you need space for the custard.
I use them whole, but you can halve them.
Vanilla custard
This cherry pie has a creamy, sweet, creamy filling similar to pastry cream but easier to make and comes together in a few minutes.
- Simply mix all ingredients with a hand whisk in a large mixing bowl. That's it. No stove or beating is involved.
- Sugar: I have occasionally used brown sugar instead of white, and it works well. However, the color is more of a light beige. Feel free to use whatever sugar you have or like.
- Filling mixture: as with the amount of crust, if you follow the recipe, you will have exactly the amount of filling you need to fill this tart crust.
Pour
I transfer the custard filling to a jar for easier pouring. Be careful and distribute it as evenly as possible.
Bake
When custards are involved, I recommend baking it until it barely jiggles in the center. The custards will continue to bake and set while the dessert is cooling, making the filling creamy.
If you wait until the filling is too firm, it will have a thicker consistency when it cools and not be as creamy, especially if there's refrigeration involved.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Don't rush the cooling process: the cooling down period and chilling times are needed to achieve the creamiest filling.
- Fresh cherries are highly recommended over frozen ones.
- Serving: I suggest sprinkling powdered sugar and a small pile of wonderful fresh cherries. A spoonful of fresh whipped cream and some grated chocolate on top of it can also work well if you want an over-the-top presentation.
Related recipes you might like:
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Cherry Tart (easy crust method)
Ingredients
For the crust:
- ½ cup unsalted butter, melted and cooled
- 7 tablespoons sugar, scant ½ cup
- 1 ¼ cups all-purpose flour
- pinch of salt
- 2 tablespoons finely ground almonds or almond flour, or ground plain vanilla cookies
For the filling:
- ¾ cup heavy cream
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 pound cherries, pitted (fresh are best)
Instructions
- Preheat the oven to 350ºF (180°C).
- Have ready a 9-inch (24cm) round tart pan with a removable bottom.
- Pit 1 pound cherriesin a bowl.
For the crust:
- Stir together ½ cup unsalted butter and 7 tablespoons sugar in a large mixing bowl. I use a spatula.
- Add 1 ¼ cups all-purpose flour and a pinch of salt and stir to make a soft dough. Don't overmix it or handle it with your hands.
- Transfer the dough to the pan in small pieces, distributing them on the bottom, and press evenly into the sides first, and then the base, with your floured fingertips. The dough seems like it's not enough but it is.
- Bake for 15-18 minutes, until beginning to brown. Remove from the oven and sprinkle 2 tablespoons finely ground almonds or almond flour over the base.
For the filling:
- Whisk together ¾ cup heavy cream, 2 eggs, 1 teaspoon vanilla extract and 3 tablespoons granulated sugar.
- Add 2 tablespoons all-purpose flour and whisk until well mixed. Don't beat, just stir well until incorporated.
- Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
- Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center.
- Cool completely on a wire rack and serve dusted with powdered sugar and fresh cherries.
- I like to refrigerate it for a 1-2 hours, well wrapped, before serving.
- Refrigerate leftovers, wrapped so it doesn't dry out.
Cocoa and Lavender says
Sorry - one more comment! Your photos are wonderful and have been consistently so - such an inspiration for me to work on mine!
Cocoa and Lavender says
Paula - this looks wonderful, and kind of like a clafouti tart! The crust really is different and I am dying to try it. But it won't be with cherries for a LONG time. But, as always, you are giving me a list of things to make when the season returns north of the equator. ~ David
Alice @ Hip Foodie Mom says
Oh and I meant to tell you- I love your photos in this post!!! Beautiful!! you captured everything beautifully!!
Alice @ Hip Foodie Mom says
Oh my word! This custard tart is simply beautiful!!!! And I love what you said "makes me believe I want to be eating exactly what they´re cooking. The power of television. " so true!!!! And I love Nigella too. . I can't believe no one was inspired by her this week! Anyway, I love that she ends each of her shows by going back to the fridge late at night or coming back from somewhere but always going to the fridge to get some food before going up to bed. . seems very realistic to me!!! LOVE her! 🙂
yummychunklet says
What a wonderful looking dessert!
Megan Wood says
I've never made a tart before. This is beautiful Paula! Thanks so much for sharing with us.
Patricia Stagich says
This looks amazing Paula! I'm saving this one for cherry season for sure!
Kathy says
This looks so wonderful…cherries and custard…what could be better!!
Medeja says
Oops.. I saw this recipe too late.. 😀 I had half kilo of cherries on weekend, but actually finished all of them yesterday.. 😀
Bobbi says
WOW....I mean WOW...that looks gorgeous. I love cherries but Kevin says he isn't much of a fan. I think I can make him a fan if I make this!!!
Cake Duchess says
This is the kind of dessert I love. Your photos are fantastic, Paula. Each one makes me want to take a bite. I love this recipe:)
Deb says
Oh what scrumptious photos! We are headed straight into winter and fresh cherries are a distant memory. But I do have some hidden away in my freezer I have been saving for a special occasion. Your lovely tart would make for a stunning holiday dessert! A splendid recipe!
CrispyBitsnBurntEnds says
I am not familiar with bill granger but this part looks so beautiful. You are such a talented baker. Makes me realize how inadequate my baking skills are. lol
Lizzy Do says
This looks so, so yummy, Paula!!! I'm ready for summer...LOL.
Laura Hunter says
Ah you found my winter fruit obsession. I cannot get enough of black cherries at this time of year.
thelittleloaf says
I absolutely love cherries and this tart looks divine. Do you think it would work if I made the custard chocolate for a kind of black forest effect?
Chic & Gorgeous Treats says
The cherry tart looks absolutely delicious. I rarely have the chance to make treats with cherries since we love eating them fresh. However, recently I had a chance to make something with cherries for my mom, and have yet to be posted. I love your blog, and thanks so much for coming over Paula! cheers, Jo
Martin D says
Yum! I'm pinning this one. Not too many fresh cherries here in Cali this time of year, but this looks amazing!
Zoe says
Hi Paula,
Greeting from Australia!
Your cherry tart look fabulous and this recipe seems perfect for the current Australian cherry season!
Nice to know you via blogging and always nice to know bloggers from the side of the world. It is always depressing for me to be in opposite seasons being the minority from down-under. Glad that I found your blog! Following you via Twitter and blogger.
Zoe
Katie says
Wow - this tart is absolutely gorgeous! My husband is such a huge fan of cherries; I know he'd enjoy this recipe!