If there’s one dessert that tastes just like the joys of summer wrapped up in a buttery crust, it’s Cherry Tarts. Imagine biting into a golden, flaky shell that gives way to juicy cherries—sweet, a little tart, and infused with a whisper of almond. Whether you’re serving them at a picnic, holiday brunch, or just as a special weekend treat, these tarts are the perfect way to showcase vibrant, plump cherries. Not only are they stunning on the table, but every bite brings a nostalgic, homemade touch people will be talking about long after the plates are clean.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple but essential ingredients transform into something truly magical. Each one brings its own special flavor, texture, or touch of richness, making these Cherry Tarts shine with homemade goodness.
- All-purpose flour: Provides the sturdy but tender base for the tart shell, ensuring each bite is just the right balance of crumbly and crisp.
- Granulated sugar: Adds sweetness to both the shell and the filling, enhancing those irresistible cherry juices.
- Salt: Just a pinch brings all the flavors to life and sharpens the flavor of the cherries.
- Unsalted butter (cold and cubed): The key to that melt-in-your-mouth, flaky pastry—don’t be tempted to use soft butter here!
- Large egg yolk: Enriches the dough and helps it bind beautifully, so your tarts hold together with every slice.
- Ice water: The secret to achieving a supple, easy-to-work dough—cold is crucial to keep that butter from melting.
- Fresh or frozen pitted cherries: The star of the show! Their juicy burst and sweetness are what make these Cherry Tarts unforgettable.
- Granulated sugar (for filling): Sweetens the cherries just enough without overpowering their natural tartness.
- Cornstarch: Thickens the cherry filling so it sets up perfectly inside the crust, with no runny mess.
- Fresh lemon juice: Adds a touch of brightness and balance to the sweet cherry filling.
- Almond extract: A little goes a long way—this gives a subtle, haunting aroma that makes cherry desserts irresistible.
- Coarse sugar for sprinkling (optional): A sparkly finishing touch that adds crunch and a hint of extra sweetness to the tops of your tarts.
How to Make Cherry Tarts
Step 1: Prepare the Tart Dough
Start by preheating your oven to 375°F (190°C). In a food processor, combine the flour, granulated sugar, and salt, giving it a few pulses to blend. Add in the cold, cubed butter and pulse again until the mixture resembles coarse, sandy crumbs—think of blending until the biggest bits are pea-sized. Next, add the egg yolk and pulse just until combined. Then, drizzle in the ice water a tablespoon at a time, pulsing after each addition, until the dough just starts to cling together. Turn it out, gently shape it into a disk (don’t overwork!), wrap in plastic, and refrigerate for at least 30 minutes to let the gluten relax and the butter get nice and cold again.
Step 2: Make the Cherry Filling
While the dough is chilling, toss your pitted cherries with the second round of granulated sugar, cornstarch, fresh lemon juice, and almond extract. Stir it all together in a medium bowl until the cherries glisten and the juices look syrupy. Letting this mixture sit while you roll the dough lets the flavors meld and the cherries macerate, ensuring your filling is perfectly juicy and set.
Step 3: Roll and Shape the Tart Shells
Sprinkle your work surface with flour and roll out the chilled dough to about 1/8-inch thick. Using a round cutter or the rim of a glass, cut circles that fit your tart pans (around 4 inches in diameter), or use a muffin tin for adorable, bite-sized Cherry Tarts. Carefully press each dough circle into the pans, smoothing the sides and trimming any excess. The dough should be even but not too thin, creating the perfect vessel for your cherry filling.
Step 4: Assemble and Fill
Spoon the glistening cherry filling into each tart shell, making sure to pile the cherries generously—they’ll reduce a bit as they bake. For an extra touch, sprinkle a bit of coarse sugar over the top for a sparkling finish. This step makes your Cherry Tarts look bakery-worthy even before they hit the oven!
Step 5: Bake and Cool
Slide your filled tarts into the oven and bake for about 20-25 minutes. You’ll know they’re ready when the crust turns golden and the cherry filling bubbles happily. Let them cool in the pan for about 10 minutes so the filling can set and you don’t burn your fingers, then gently transfer them to a wire rack to cool fully. The wait is the hardest part, but so worth it.
How to Serve Cherry Tarts
Garnishes
Nothing amps up the wow-factor of Cherry Tarts like a cloud of whipped cream or a scoop of creamy vanilla ice cream melting ever-so-slightly over warm fruit. For a pop of color, add mint leaves or a dusting of powdered sugar. A few slivered almonds sprinkled on top nod to the almond extract inside while adding lovely texture.
Side Dishes
Serve your Cherry Tarts with a selection of fresh summer berries or a refreshing fruit salad to double down on bright, juicy flavors. For a more decadent angle, a cup of strong coffee or a glass of chilled dessert wine pairs beautifully, balancing the tarts’ sweetness and richness. If you’re entertaining, offer a platter of cheese alongside for a delightful mix of flavors.
Creative Ways to Present
For parties, bake the Cherry Tarts in mini muffin tins for perfect bite-sized treats. If you’d like to make them even more charming, tie a ribbon around each tart tin for gifting, or serve on a vintage cake stand for that afternoon-tea vibe. You can also turn these tarts into a rustic galette by folding the edges over the filling—delicious and charming in its imperfection!
Make Ahead and Storage
Storing Leftovers
If you actually have any leftovers (good luck!), keep Cherry Tarts in an airtight container at room temperature for up to two days. For longer freshness, pop them in the fridge; they’ll last three to four days, though the crust will soften slightly with time. Let them come to room temperature before serving so their flavors really shine.
Freezing
Cherry Tarts freeze surprisingly well! Once completely cooled, wrap each tart individually in plastic wrap, then place in a zip-top freezer bag. They’ll keep their flavor and texture for up to two months. Thaw overnight in the refrigerator or on the counter before serving, and add fresh whipped cream or ice cream for that just-baked magic.
Reheating
To bring back that just-out-of-the-oven warmth, reheat the tarts on a baking sheet in a 300°F (150°C) oven for about 10 minutes. If you’re reheating from frozen, allow extra time and cover loosely with foil to prevent over-browning. Microwave works in a pinch, but the oven gives the crust that irresistible crispness again.
FAQs
Can I use canned cherries for Cherry Tarts?
Absolutely, though the flavor and texture won’t be quite as fresh. If using canned cherries, drain them well and reduce the sugar slightly, since canned cherries tend to be sweeter and juicier. If they seem watery, add a bit more cornstarch to thicken the filling.
What if I don’t have tart pans?
No tart pans? No problem! A muffin tin works perfectly for mini Cherry Tarts, and you can even use individual ramekins or make one large tart in a pie dish. Just keep an eye on the bake time, adjusting as needed for the size of your tarts.
Can I make the dough in advance?
Yes, you can prepare the tart dough a day or two ahead. Once wrapped, keep it chilled in the fridge until you’re ready to roll it out. For even longer storage, freeze the dough disk (well sealed) for up to a month, then thaw overnight in the fridge before using.
Do I need to thaw frozen cherries before using?
While you don’t have to completely thaw frozen cherries, letting them sit at room temperature for 10-15 minutes and draining any excess liquid helps prevent a runny filling. Toss them with the sugar, cornstarch, lemon juice, and almond extract just as you would with fresh cherries.
How do I keep my tart bottoms from getting soggy?
A well-chilled dough helps, but the real trick is making sure your filling isn’t too wet. Don’t skip the cornstarch in the cherry mixture, and don’t overfill your tarts. Cooling them on a wire rack after baking also keeps any steam from making the crust soggy underneath.
Final Thoughts
I truly can’t wait for you to experience the joy of baking and sharing these Cherry Tarts. There’s just something magical about that first bite: crisp pastry, juicy fruit, a hint of almond. You’re not just making dessert—you’re making a memory. Go ahead, gather your cherries and give these a try. I know they’ll win your heart (and your taste buds) just as they have mine!
Print
Cherry Tarts Recipe
- Total Time: 45 minutes (plus chilling time)
- Yield: 6 small tarts 1x
- Diet: Vegetarian
Description
Delight in these delectable Cherry Tarts that are bursting with fresh flavors. A buttery crust cradles a sweet cherry filling, creating the perfect treat for any occasion.
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 large egg yolk
- 2–3 tablespoons ice water
Filling:
- 2 cups fresh or frozen pitted cherries
- 1/3 cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Prepare the Crust: Preheat the oven to 375°F (190°C). Combine flour, sugar, and salt in a food processor. Add butter and pulse until crumbly. Mix in egg yolk and ice water until dough forms. Chill, then roll out and line tart pans.
- Make the Filling: Mix cherries, sugar, cornstarch, lemon juice, and almond extract. Fill tart shells with the mixture.
- Bake: Sprinkle tarts with coarse sugar. Bake for 20-25 minutes until golden and bubbly. Cool before serving.
Notes
- Consider using store-bought pie crust for a quicker option.
- Pair with whipped cream or vanilla ice cream for added indulgence.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 17g
- Sodium: 55mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
