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Fresh Cherry Tart on white cake stand, white background

Fresh Cherry Tart

  • Author: Paula Montenegro
  • Prep Time: 40
  • Cook Time: 60
  • Total Time: 1 hour 40 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

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.


Scale

Ingredients

For the crust:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • Scant 1/2 cup (90g) granulated sugar
  • 1 1/4 cups (175g) all-purpose flour
  • A pinch of salt
  • 2 tablespoons almond meal (ground almonds) or ground vanilla cookies

For the filling:

  • 3/4 cup (170g) whipping cream
  • 2 eggs, at room t°
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 pound (450g) 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.

Keywords: cherry tart, cherry custard tart

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