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.
BeeGee says
Can I use cherry pie full and how could I substitute?
Paula Montenegro says
Hi, I don't understand your question. What do you need to substitute?
Robert Darling says
Made this to celebrate our bonus Cherry season. Finally our Sweet Cherry Tree "Stella" produced a stellar harvest. We began with a Clafouti which was great — Latest Joy of Cooking recipe. Using a smaller tart pan than 9" for the two of us, there was a bit of left over dough, not a problem, used it up as a cookie with an almond pressed into the top.
The dough mixes as noted, and makes a good crust. Incorporated 2/3 Regular all purpose flour and 1/3 almond flour + 1/2 tsp. Almond extract. But not having the levening agent of bits of butter pressed through the flour, the texture is very different easy to mix and press into the pan, it tastes good. But in another opportunity I'd vote for the additional time needed to mix / freeze a different Tart Crust.
The custard also tastes good — but do believe the admonishing note to not overbake (which I did) so it lacked the nice custard. contrast. Will do again when the plums ripen in a week or so. See if I can get it right next time.
LRR says
Delicious outcome- for me I added extra crust forto fill the bottom and up the sides of my pan, In found the ingredients were short. Next time I would bake much less, by 40 min my custard was brown and overcooked. Still delicious and I would definitely make again!
Catherine says
Easy and delicious. I used a frozen bag of cherries that I thawed in the microwave then drained. Also used almond flour as I did not have ground almond. Turned out from what I could tell without a hitch.
Betty S says
Do you recommend adjusting the amount of sugar for a sour cherry vs. a sweet cherry? I’m concerned 3 T might not be enough for sour cherries.
Paula Montenegro says
Hi Betty! I would add no more than an extra tablespoon of sugar to the custard so the texture doesn't change much. And sprinkle up to 2 more tablespoons on top before baking it, similar to a clafoutis. An alternative is sprinkling powdered sugar on the baked tart while still warm after it's baked. It will add sweetness for sure. Have a great weekend.
Michael says
Thank you Paula 😀
This is our 4th of July treat for this evening. It looks great and was rather easy to make too. Thanks again and Happy Independence Day!
Paula Montenegro says
Happy to know that Michael! Happy 4th of July to you too!
Nancy Steger says
For 4th of July, I like to add some blueberries.
Nancy Irwin says
I have made this multiple times and with cherries and also blackberries. It's incredible
Paula Montenegro says
So happy to know that it worked out so well Nancy! I'm tempted to try it with other berries now. Have a great week.
Sarah says
Hello! I can't wait to make this. When using frozen cherries, should they be thawed and rinsed prior to using? Thanks!
Paula Montenegro says
Hi Sarah! I recommend you thaw them first and drain the excess liquid to avoid a watery custard.
Serlina says
Loved this recipe. It was super simple! The crust is perfectly crispy and I have never achieved such perfection when I have made short crust using the chilling & rolling method.
I used 180’C temp with a fan forced oven which resulted in the filling cooking faster and edges burning slightly. I would recommend cooking at 160’C if you are using a fanforced oven.
Paula Montenegro says
So happy you loved it Serlina! Thanks for the oven tip. Have a wonderful 2022.
Jill says
Can’t wait to try this in my new tart pan!! Please explain the whipping cream ingredient as in your picture the cream looks dense and whipping cream here is fluid until whipped.
Thank you!
Jill-New Baker
Paula Montenegro says
Hey Jill! I use double or heavy cream and sometimes it's thick, especially when it's cold. If yours is more fluid it will take a little longer to bake until firm. But it will. Hope this helps.
wenny lock says
Love the simple recipe but my why my crusts came out so hard?
Paula Montenegro says
Hi Weeny! This crust is more on the crunchy side than not. But, you might've worked it too much or baked the tart for too long. Do you have a picture? Did you by any chance measure the flour wrongly and it was too dry?
Lindy says
I made this tart but my crust height shrank so I had less depth for the custard. How do I prevent this? Many thanks
Paula Montenegro says
Hey Lindy! Pop it in the fridge for half an hour or so before baking it, like we do with regular homemade pie crusts that use cold butter. This will relax the gluten in the flour that might've been formed when handling it.
Deborah says
At what temperature do u bake this? No mention in the recipe
Paula Montenegro says
Hi Deborah, the recipe card is at the end of the post, and in the instructions you have the temperature, 350°F. Have a good weekend.
Maritza says
Hello I only have an 11 inch tart pan, how can I scale up this recipe to fit my tin?
Thank you!
Paula Montenegro says
Hi Maritza! I think a recipe and a half would be enough to fit the 11 inch pan.
Sarah says
Hi Paula. Your pie looks divine! I can’t wait to make it, but unfortunately I can’t find fresh or frozen cherries in South Africa. They are not in season at the moment. I can only find glacé (maraschino) cherries. Will this work? Thank you so much
Paula Montenegro says
Hi Sarah! With marraschino cherries the flavor and texture will be changed, and not in a good way in my opinion. I believe it's best to wait for cherry season or make it with another fruit in the meantime, maybe raspberries or blackberries that are easier to find frozen, or stone fruit. Hope this helps.
B says
I just put my first attempt in the oven! Easy to prepare although I made 20% extra pastry after running out while creating the base. I’m a complete beginner though so making up for lack of skill.
Paula Montenegro says
Hi B, pastry making is a lot about practice! Let me know how it turns out.
John says
Recipe was great
Super easy
I added lemon zest to my filling and soaked my cherries in 1/4 cup of Kirsch and it came out so good
Paula Montenegro says
So glad to hear that John! I definitely like your additions to cut through the sweetness. Have a great week.
Anne says
Hi! I was wondering how you would suggest making this tart ahead of time? I was hoping to make it today and serve it on Christmas Eve. Would you suggest baking it or making the pie crust and freezing, along with the filling and then assembling day of? Thank you! Very excited to try.
Paula Montenegro says
Hi Anne! I froze leftovers but I don't suggest it unless there's no option. I did make it one or two days ahead of time and refrigerated it, well covered to avoid it from drying out.
But, freezing the crust I do recommend. The filling comes together in a few minutes, literally, so I don't see the point in doing it before. You can also pit the cherries ahead, though they start releasing juice, so keep that in mind. Hope this helps!
Becky says
I really want to make such a dish, but … I don’t know how to cook
Anyway, thanks for sharing this post!
I really like it!
Samantha says
Thanks for the reply, I must have been tired, oops! I remade them and they came out so yummy! Thank you!