Homemade Cherry Tart

Name: Homemade Cherry Tart
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: International
Ingredients: 250 g of pâte sablée; 600 g of cherries (fresh, pitted); 80 g of granulated sugar; 50 g of almond flour; 1 packet of vanilla sugar; 1 tbsp of cornstarch; 1 tsp of lemon juice; leaves of mint (fresh)

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This classic cherry tart has a shortbread crust and a cherry filling. 🍒 Watch out for the fruit juice, which can make the crust soggy.

Total time: 1 h
Prep: 25 min
Cook: 35 min
Difficulty: Easy
Per person: €1.00

By the CookinBreak team

Ingredients 8

servings

Estimated cost €6.00

Equipment

Mixing bowl
Rolling pin
Oven
Wooden spoon
Cutting board
Pie pan(Ø 24-26 cm)
Knife

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F (th. 6).

Prepare the dough: Roll out the shortcrust dough in the buttered and floured pan. Prick it with a fork.
Prepare the cherries: Wash, stem and pit the cherries.
In a mixing bowl, combine the cherries, sugar, vanilla sugar, almond flour and, if desired, the cornstarch to absorb the excess juice.
Spread the filling over the dough. Distribute the cherries evenly.
Bake for , until the crust is golden and the fruit is well cooked.
Let cool slightly before serving. Garnish with a few fresh mint leaves if desired.

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Goes well with

🎅 Christmas: all recipes

As a starter

Creamy Shrimp Rolls

25 minEasy

As a main

Salmon en Croûte

50 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

280kcal

Protein4 g6%
Carbs45 g65%
Fat9 g29%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

👉 To keep the tart base from getting soggy, sprinkle a thin layer of almond flour or breadcrumbs before adding the cherries 😋🍒 !

Freezing : Can you freeze this recipe?

Yes

Whole or sliced baked tart: up to 2 months in an airtight container or wrapped in plastic. Raw shortcrust dough: up to 3 months.

Storage : How long does it keep?

Baked tart: keeps 2 to 3 days max in an airtight container in the fridge. Raw shortcrust dough: 3 days in the fridge, wrapped in plastic.

Making ahead : Can you make it the day before?

Yes

The shortcrust dough can be prepared and kept chilled for 24 hours. The cherry filling can be prepared, then assembled just before baking.

Reheating : How do you reheat it?

Oven: 15-20 min at 150°C for a whole tart or a slice. Microwave: a few seconds at medium power to warm without drying out (less crisp texture).

Variations

Garnish with fresh mint leaves.
Add vanilla sugar to the filling.
Serve warm.

Mistakes to avoid

Soggy crust: mix the cherries with almond flour and cornstarch to absorb the excess juice.
Forgetting to prick the dough with a fork.
Forgetting to pit the cherries.

Frequently asked questions

How do you make a cherry tart?

Roll out the shortcrust dough in a buttered and floured pan, prick it, mix the pitted cherries with the sugar, vanilla sugar, almond flour and cornstarch, fill the crust and bake for 35 minutes at 180 °C.

How do you keep the crust from getting soggy?

The fruit juice can make the crust soggy: mix the cherries with almond flour and a little cornstarch to absorb the excess juice before arranging them.

Do you need to pit the cherries?

Yes, wash, stem and pit the 600 g of cherries before mixing them with the sugar. Spread them evenly over the crust for even baking.

How long should the tart bake?

Bake for 35 minutes at 180 °C, until the crust is golden and the fruit is well cooked. Let it cool slightly before serving.