Easiest EVER Cherry Tart

This recipe caught my eye because of the method for making the crust. And also the fact that I earnestly await the cherry season to make cherry caipiroska and cherry dump cake.

The recipe hails from Bill Granger, a perpetually grinning Aussie with a great television show I watched earnestly before the internet was a thing.

Sometimes I think nothing beats eating cold fresh cherries by themselves. Yet, some recipes make it worth baking them. This is one of them.

Ingredients

For the crust:

• Unsalted butter.
• Granulated sugar.
• All-purpose flour.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Ground almonds: they will act as a barrier to prevent, as much as possible, liquid from seeping into the crust.

For the filling:

• Cherries: fresh or frozen, pitted.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• 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.

See the recipe card at the end of this post for quantities.

Crust ingredients

Custard filling ingredients.

The pie crust

Pie 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.

How's that for simplicity? And it is a fantastic crispy crust. It works; it just does.

You need a large bowl and a spoon or spatula.

The final mixture (image below) is soft, doesn't have floury spots, and is ready to use!

Lining the tart pan

This is super easy.

Have ready a 9-inch (24cm) tart pan with a removable bottom. You don't need to butter it; this dough is buttery enough.

Scatter small pieces of dough all over the bottom of the pie pan.

Press the dough, starting with the side and angles, and then work to cover the bottom.

Vintage Kitchen tip: the dough might look like it's not enough. But it is. You need a little patience. Distribute mounds all over the bottom and press the sides first, ensuring the angle is well covered with dough. Then move to the bottom.

The cherries

Cherries are small, round stone fruit usually available during hot months, but that can vary according to the weather. 

They can be sweet or sour/tart. And their color ranges greatly, from bright reds to deep purples and scarlets.

This pie works way better with fresh ones. But you can use frozen cherries. It's such a pretty holiday tart that we should all be able to make it year-round.

Pitting cherries

Even if you only bake a couple of times a year with fresh cherries, I recommend you buy yourself a cherry pitter, like the one in the image below.

They are super handy to take out the stone from the fruit in seconds. And the cherry stays whole, which is wonderful for a tart recipe like this.

The vanilla custard

This cherry pie has a creamy, sweet, creamy filling that is very straightforward and comes together in no time.

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 used brown sugar occasionally instead of white, and it works well. So feel free to use whatever sugar you have or like.

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.

Assembling the tart

• Pre-baked crust: this is necessary to achieve a crisp crust. It will still be light-colored, but the surface will be dry.
• Almonds: they're scattered on the bottom to avoid sogginess as much as possible.
• Pan size: if you use the right-sized pan, there should be no pie dough leftovers, and the cherries and custard should fill it to the top without overflowing.
• Custard: I transfer the filling to a jar for easier pouring. Be careful and distribute it as evenly as possible.

Baking this pie

I recommend baking it until it barely jiggles in the center when custards are involved. They will continue to bake and set while the dessert is cooling. That way, the filling will be 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.

Variations

• 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 oil instead of butter, the same amount. She says it's great. I never tried it but thought you might want to know just in case.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, 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 you keep track of how your oven works and what tiny details you might need to adjust. 
• 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 works well.