The Best Cherry Tart (2024)

This recipe caught my eye because ofthe 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.

I urge you to try it.

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

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.

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.

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 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.

The pie crust

Pie crusts usually require a stay in the refrigerator and involve a rolling pin, a floured counter, etc.

This onedefies everythingwe're taught in pastry school or what you read about crust making. It starts withmelted butter and doesn't need to chill before baking.

How's that for simplicity? It has a fantasticcrisp crust. It works; it just does.

You need a large bowl and a spoon or spatula. The final mixture is soft, without floury spots, and ready to use!

Lining the tart pan

This is a super easy step.

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

Scatter small pieces of doughall over the bottom of the pie pan.

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

See Also

White Chocolate Chip Cherry Shortbread Cookies recipeCherry Surprise Dessert - Deliciously SeasonedChocolate Chip Cherry BarsCherry Almond Cookies {NO CHILL} ~ two sugar bugs

The cherries

They can be sweet or sour/tart.

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.

Pitting cherries

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

They are super handy at removing the stone from the fruit in seconds, while keeping the cherries 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 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.

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 scatteredon 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 cherry tart

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.