Cherry Tart (easy crust method)
An easy cherry tart with a quick vanilla custard filling, fresh cherries, and a crust that doesn't require refrigeration or rolling before using!
Servings 8 servings
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.
Notes
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 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.
When is it done? I recommend baking it until it barely jiggles in the center. That way, the filling will be creamy after it cools down.
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.
