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Home » Recipes » Pies & Tarts

Published: Dec 2, 2019 · Updated: May 28, 2021 by Paula Montenegro
Income from ads and affiliate links100 Comments

Easiest EVER Cherry Tart

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Cherry Tart Pin with text
Cherry custard Tart long Pin with text
Cherry Tart Pin with text

This is the easiest Cherry Tart ever! With a creamy vanilla custard filling, fresh cherries and a crust that doesn't require refrigeration or rolling before lining the pan. It comes together quickly and looks incredibly sophisticated.

Table of Contents show
The pie crust
Ingredients
How to make it
Lining the tart pan
The cherries
Pitting cherries
The filling
Ingredients
The vanilla custard
Baking this pie
Variations
Serving this tart
Related recipes you might like:
Fresh Cherry Tart
Ingredients
Nutrition
Fresh Cherry Tart on white cake stand, white background

Originally published in December 2012, this post has been updated for images and text. The recipe remains the same (because it's the best!).

This recipe caught my eye because of the crust and the fact that I earnestly await the cherry season. It's from Bill Granger, a perpetually grinning Aussie that had a great television show that I watched earnestly before the internet was a thing.

And now that cherrye finally here, I like to take advantage and bake a few things. Though nothing will ever beat eating them by themselves, very cold.

Yet, some recipes make it worth baking them. This is one of them.

Placing a slice of cherry pie on white plate, tart on cake stand, white background

The pie crust

Pie crusts (or shortcrust pastry) usually require a stay in the refrigerator and involve a rolling pin, a floured counter and so on.

It defies everything they ever taught you in pastry school, or what you read about crust making. It starts with melted butter and it doesn't need to chill before baking.

It doesn't need to be refrigerated before lining the pan or before baking. How's that for simplicity? And believe me, it is a fantastic crispy crust. It works, it just does.

Ingredients

Just 4 ingredients and you're good to go. All pantry staples.

The almonds are used after the crust is pre-baked, so they're not technically part of the crust. They're part of the cherry tart as a whole.

White surface with bowls containing ingredients for pie crust including almonds, salt, butter

How to make it

  1. Simply start with the melted butter in a large bowl and a spoon, spatula or wooden spoon.
  2. Add first the sugar to the butter and mix.
  3. Add the flour and salt (image below, left) and mix until you have a wet but smooth mixture (image below, right).
Two image collage showing mound of dry ingredients and integrated pie dough

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 (straight from the bowl, image above) all over the bottom of the pie pan.
  • Start pressing the sides and angles where they meet the bottom (image below, left). This is important because if you're short of dough on the sides you won't reach the top of the pan edges and the custard filling might spill.
Collage lining tart pan with crust and adding ground almonds

Have the oven ready and pre-bake the crust for 12-15 minutes. It will still be light-colored but the surface will be dry.

Scatter the almonds over it (image above, right).

Both the pre-baking and the almonds will act as a cushion between the dough and the wet filling and absorb some of the liquid so that it doesn't seep into the dough and soften it.

Vintage Kitchen Tip

If you use the right-sized pan, this recipe is the exact amount you need. I don't recall many pie recipes where I measure the ingredients and they fit exactly in the pan. So there are no leftovers!

The cherries

Cherries are small, round stone fruit that are usually available during hot months, usually Summer, but that can vary according to the weather. They can be sweet or sour/tart. I love them both.

Their color ranges a lot, from bright reds to deep purples and scarlets.

Close up of fresh cherrie sin white bowl

I am mad about fresh cherries (image above). The season is short but I always take advantage of them.

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

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. You can buy them online, there are many styles and brands.

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

Freezing: I usually freeze a few bags of cherries to enjoy during the winter. I pit them, put them in a pan, freeze them individually and then transfer to Ziploc bags.

Hand pitting cherries over white bowl

The filling

It's a custard, very straight forward and super easy to make. You simply mix all ingredients in a bowl, and that's it. Don't be tempted to beat as we don't want to incorporate air.

Cherry custard filling ingredients in bowls on white surface including cream, eggs, vanilla

Ingredients

The filling ingredients are simple, everyday ones (image above). The results are wonderful and it takes a few minutes to make it.

  • Sugar: I have used brown sugar on occasion, and it works really 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.

Mixing eggs and cream, and adding sugar; a two image collage

The vanilla custard

This cherry pie has a creamy, sweet vanilla custard filling that comes together in no time and is just the perfect thing to complement the rest of this pie.

Simply mix all ingredients with a hand whisk in a bowl (image collage above). That's it. No stove or beating is involved.

Filling tart crust with fresh cherries, white surface

I suggest you have the pre-baked crust with the almonds scattered on top and then go make the filling.

The amount of cherries is spot on, and it will almost fill the bottom completely.

I transfer the filling to a jar for easier pouring (and for the photos!) but you can pour it directly from the bowl where you mix it. Be careful, you want all of it inside the crust, haha.

Pouring custard filling over fresh cherries in tart pan

Baking this pie

When custards are involved, I recommend baking it until it barely jiggles in the center. Or until it just stops jiggling, at the most. 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.

Hands holding baked cherry pie on a wire rack

Variations

  • Stone fruit: apricots, peaches, nectarines, plums, they all work here. Choose fresh fruits that have a little acidity in them 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.
White surface with white plates, cherries, hands cutting whole tart on cake stand

Serving this tart

  • I suggest a sprinkle of 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.

This is a recipe by Bill Granger, a perpetually grinning Aussie that makes food seem fresh and effortless.

This cherry tart is everything I remember from his tv shows: easy, sunny, a crowd-pleaser and with kitchen staples and fresh produce.

When I told you this cherry tart was the easiest one EVER I wasn't kidding!

Serving a slice of cherry pie on white plate, tart on cake stand, white background

Related recipes you might like:

  • Cherry Crumb Pie
  • Cherry Crisp Recipe: traditional and gluten-free versions!
  • Chocolate Cherry Dump Cake Recipe
  • Ina Garten's Plum Crumb Tart

Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.

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Front view of cherry tart on white cake stand, grey background

Fresh Cherry Tart

★★★★★ 5 from 17 reviews
  • Author: Paula Montenegro
  • Prep Time: 40
  • Refrigeration time: 120
  • Cook Time: 45
  • Total Time: 3 hours 25 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
Print Recipe
Save Recipe Recipe Saved

Description

This is the easiest Cherry Tart ever! With a creamy vanilla custard filling, fresh cherries and a crust that doesn't require refrigeration or rolling before lining the pan.


Ingredients

Units Scale

For the crust:

  • ½ cup unsalted butter, melted and cooled
  • Scant ½ cup granulated sugar
  • 1 ¼ cups all-purpose flour
  • A pinch of salt
  • 2 tablespoons almond meal (ground almonds) or ground vanilla cookies

For the filling:

  • ¾ cup whipping 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

  1. Preheat the oven to 350ºF/180°C.
  2. Have ready a 9-inch (24cm) round tart pan with a removable bottom.
  3. Have the pitted cherries in a bowl.

For the crust:

  1. Stir together the butter and sugar in a large mixing bowl. I use a spatula.
  2. Add the flour and salt and stir to make a soft dough.
  3. 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.
  4. Bake for 15-18 minutes, until beginning to brown.
  5. Remove from the oven and sprinkle the almond meal over the base.

For the filling:

  1. Whisk together the cream, eggs, vanilla and sugar.
  2. Add the flour and whisk until well mixed.
  3. Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
  4. Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center.
  5. Cool completely on a wire rack and serve dusted with powdered sugar and fresh cherries.
  6. I like to refrigerate it for a 1-2 hours, well wrapped, before serving.
  7. Refrigerate leftovers, wrapped so it doesn't dry out.

Notes

Baking time: I recommend baking it until it barely jiggles in the center. Or until it just stops jiggling, at the most. That way the filling will be creamy.

Fruit: use other stone fruit (nectarines, apricots, plums or peaches) or berries (blueberries, blackberries or raspberries).

Flavorings: add spices or extracts to the custard to complement the fruit you use.

Nutrition

  • Serving Size: ⅛
  • Calories: 383
  • Sugar: 25.3 g
  • Sodium: 45.1 mg
  • Fat: 21.4 g
  • Carbohydrates: 43.8 g
  • Protein: 5.5 g
  • Cholesterol: 101 mg

Keywords: cherry tart

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Comments

  1. wenny lock says

    August 13, 2021 at 10:42 am

    Love the simple recipe but my why my crusts came out so hard?

    Reply
    • Paula Montenegro says

      August 13, 2021 at 10:46 am

      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?

      Reply
  2. Lindy says

    June 22, 2021 at 1:37 am

    I made this tart but my crust height shrank so I had less depth for the custard. How do I prevent this? Many thanks

    Reply
    • Paula Montenegro says

      June 22, 2021 at 8:16 am

      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.

      Reply
  3. Deborah says

    June 12, 2021 at 3:17 pm

    At what temperature do u bake this? No mention in the recipe

    Reply
    • Paula Montenegro says

      June 12, 2021 at 3:25 pm

      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.

      Reply
  4. Maritza says

    May 20, 2021 at 3:44 pm

    Hello I only have an 11 inch tart pan, how can I scale up this recipe to fit my tin?

    Thank you!

    Reply
    • Paula Montenegro says

      May 20, 2021 at 7:08 pm

      Hi Maritza! I think a recipe and a half would be enough to fit the 11 inch pan.

      Reply
  5. Sarah says

    March 24, 2021 at 2:02 am

    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

    ★★★★★

    Reply
    • Paula Montenegro says

      March 24, 2021 at 7:29 am

      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.

      Reply
  6. B says

    February 27, 2021 at 5:05 pm

    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.

    Reply
    • Paula Montenegro says

      February 27, 2021 at 7:44 pm

      Hi B, pastry making is a lot about practice! Let me know how it turns out.

      Reply
  7. John says

    January 11, 2021 at 10:55 pm

    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

    ★★★★★

    Reply
    • Paula Montenegro says

      January 12, 2021 at 6:07 am

      So glad to hear that John! I definitely like your additions to cut through the sweetness. Have a great week.

      Reply
  8. Anne says

    December 22, 2020 at 12:20 pm

    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.

    Reply
    • Paula Montenegro says

      December 22, 2020 at 1:04 pm

      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!

      Reply
  9. Becky says

    December 10, 2020 at 12:21 am

    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!

    ★★★★★

    Reply
  10. Samantha says

    October 04, 2020 at 11:13 pm

    Thanks for the reply, I must have been tired, oops! I remade them and they came out so yummy! Thank you!

    ★★★★★

    Reply
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