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    Home » Recipes

    Fresh Cherry Tart Recipe

    Published: Jan 10, 2020 · Modified: Oct 24, 2022 by Emily · This post may contain affiliate links · 27 Comments

    This Fresh Cherry Tart Recipe is beautiful and delicious and is a recipe you have to try for your next party or special occasion. You won't regret making this impressive and tasty treat!

    cherry tart with pastry cream and fresh cherry syrup
    Jump to Recipe

    So by now, you have probably heard me talk about the copious amounts of cherries we purchase every summer and I was determined to use them all. But, to be honest, I had no idea what to make until I started seeing cherry tarts recipes.

    I adapted this recipe from Martha Stewart (of course), and the result was pretty impressive if I do say so myself. This recipe does take some time and has quite a few steps, but the end result is worth it, I promise!

    There are a few steps to Make a Fresh Cherry Tart

    This Fresh Cherry Tart Recipe will make you feel like you can make anything in the kitchen! There are several steps in this cherry tart recipe, and you will not be whipping this up quickly, but the steps flow pretty easily.

    I usually say my recipes are easy, this one is a little more complex. But I promise you can do it!

    cherry tart with cherry sauce

    The homemade cherry syrup makes this dish even better.

    Most fruit syrups are in fact, easy to make. Take an equal amount of sugar and water, add some fruit, boil, steep, and then strain.

    I use my masher when I am cooking the syrup to smash the fruit as it boils releasing as much of the juice as I can. I also give the fruit one last squeeze with the back of a spoon as it is going through the sieve just to make sure I got as much of the syrup as I can.

    And since I hate to waste anything, especially beautiful fruit, I use the mashed fruit for a cocktail or add it to popsicles for my son! See my recipe for Homemade Luxardo Cherries if you want to add liquor to your syrup!

    The Crust is basic and can be used for several desserts.

    This is a pretty basic sweet shortcrust pastry crust (a.k.a. "pâté sucrée" which translates to sweet dough in French). Once you have made it a few times, it will be a staple in your kitchen.

    Place the flour, sugar, and salt into a bowl and combine. Next, add butter pieces and incorporate them with a pastry cutter until the mixture becomes crumbly.

    Add the ice water and then the egg yolks until you have a wet, sticky dough. Place the dough on a floured surface and roll it into a ball.

    Divide the dough in half and pat each half into round discs. Wrap in plastic and chill for at least 1 hour.

    baked cherry tart crust

    Other Uses for the Pâté Sucrée Crust

    Since this is a basic sweet shortcrust, you can use it for all kinds of tart-like desserts. You could fill the crust with chocolate ganache or a mousse. You can also use this dough to cut out cookie shapes and make buttery cookies!

    This tart has a simple but delicious pastry cream.

    Some call it pastry cream, some call it custard. Whatever you call it, this stuff is amazing!

    Place the sugar, cornstarch, and salt in a medium saucepan and whisk together. Add the milk and the egg yolks to another bowl and whisk together and then add to the saucepan.

    Finally, add the butter to the saucepan and cook over medium heat until the mixture comes to a boil. Remove from the heat and stir in the vanilla.

    Place the pastry cream in a bowl and cover it with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming.

    Refrigerate for a minimum of 2 hours. Right before you assemble the tart you will add freshly whipped cream to make this one of the best pastry creams you will ever have!

    tart shell with tart cream

    Prepare the gorgeous cherries for the decoration.

    The only bummer about getting so many fresh cherries is having to clean, de-stem, and pit all of them. Ok, I really shouldn't even complain about that because it's so worth it.

    And I have a cherry pitter which is a game-changer. So, once you have rinsed, de-stemmed, and pitted all of the cherries, you will prepare them for presentation.

    I cut mine in half as you can see in the photos, but you could absolutely leave them whole if you wanted to. More cherries for everyone!

    Assemble, chill and enjoy!

    Once all of these steps have happened, it's finally time to put this beautiful cherry tart together! Add the pastry cream with the added whipped cream to the base of the tart shell.

    Arrange your cherries on top and then carefully pour the cherry syrup on top. Chill one more time (I know, I know, but it's worth it)!

    tart shell with cream and sliced cherries

    Can this tart be made with other fruit?

    Absolutely! If you don't have cherries, you could always use blueberries or raspberries or whatever fruit you like. That's what's great about fruit recipes, they are usually pretty versatile.

    Can I use frozen or canned cherries?

    It wouldn't be my first choice and the presentation would not be the same if you used canned or frozen cherries. Using fresh cherries ensures they are full of flavor and nice and firm.

    Canned cherries don't have the same structure. However, if you wanted to make this beautiful dessert for the holidays or didn't have fresh cherries, frozen or canned cherries will work in a pinch.

    fresh cherries in a bowl

    What steps can be done ahead of time?

    This Fresh Cherry Tart Recipe has quite a few steps and takes some time, but don't run away yet. Most of the time in this recipe is spent chilling things in the fridge or freezer.

    Here are a few things you can do the day before or even a few days before so it won't be so overwhelming (or you can be like me and do it all in one day!).

    • Make the crust dough ahead of time and store it in the refrigerator until you are ready to roll it out.
    • You could also make and bake the crust, leave it in the fridge, and have it ready for the next day.
    • Make the pastry cream and/or the whipped cream ahead of time and chill in the fridge.
    • Make the cherry syrup ahead of time. Not only is this the easiest step, but you can also use the cherry syrup for other things like desserts and cocktails!
    Click on the image above to PIN for later!

    Check out more delicious dessert recipes:

    • Easy Cherry Crumble Bars
    • Meyer Lemon Cream Puffs
    • Easy Cake Bites
    • Easy Macaron Recipe for Beginners
    • Fresh Mango Galette
    cherry tart

    Fresh Cherry Tart

    An impressive and delicious Fresh Cherry Tart that tastes as good as it looks!
    4.90 from 28 votes
    Print Pin Rate
    Prep Time: 1 hour
    Cook Time: 45 minutes
    chill time: 3 hours 15 minutes
    Total Time: 5 hours
    Servings: 10 slices
    Calories: 330kcal
    Author: EmilyFabulous

    Equipment

    • 9" tart pan
    • pie crust weights or beans
    • cherry pitter (optional)
    • saucepan
    • Rolling Pin
    • mesh seive

    Ingredients

    Cherry Syrup

    • 1 cup water
    • 1 cup sugar
    • 2 cups cherries, pitted

    Sweet Shortcrust Pastry Crust

    • 2 ½ cups all-purpose flour
    • ⅓ cup sugar
    • 1 pinch kosher salt
    • 1 cup unsalted butter, cold and cut into small pieces (2 sticks)
    • ¼ cup ice-cold water
    • 3 large egg yolks, beaten

    Pastry Cream and Cherry Topping

    • ½ cup sugar
    • ¼ cup cornstarch
    • 1 pinch kosher salt
    • 2 cups whole milk
    • 4 large egg yolks
    • 2 tablespoon unsalted butter
    • 1 teaspoon vanilla extract
    • ½ cup heavy whipping cream, cold
    • 3 cups cherries, pitted and cut in half

    Instructions

    Cherry Syrup

    • Add all of the syrup ingredients to a small saucepan. Cook over medium heat, stirring and smashing cherries until boiling. Boil for 1 minute and then remove from the heat.
      cherries in a pan for cherry syrup
    • Smash the cherries a little more to release the juices and then allow the mixture to cool completely. Once cooled, strain the cherries from the syrup and keep them in the refrigerator until ready to use.
      cooked cherries straining for syrup

    Crust

    • Place the flour, sugar, and salt into a bowl and stir to combine. Add butter pieces and incorporate them with a pastry cutter until the mixture becomes crumbly. Add the ice water a little at a time, mixing in each time until all of the water is incorporated. Add the egg yolks last, and mix in until you have a wet, sticky dough.
    • Place the dough on a floured surface and roll it into a ball. Divide the dough in half and pat each half into round discs. Wrap in plastic and chill for at least 1 hour.
      cherry tart crust in plastic wrap for chilling
    • Turn out the dough onto a lightly floured work surface. Roll it out to about a 12-inch round, about ¼ inch thick (it doesn't have to be perfect because you will cut off the excess).
      rolled out cherry tart crust dough before baking
    • Gently place the rolled-out dough onto your tart pan and pat it into place using your fingers. Form around the edges and use your fingers to push the excess dough off using the sharp edges. Place the tart pan in the freezer for 15 minutes. While the crust is in the freezer, preheat the oven to 375°F. After 15 minutes, remove the crust from the freezer and pierce it all over with a fork to ensure the crust doesn't bubble while cooking.
      tart crust pre-bake
    • Place a piece of parchment paper on top of the crust (about 2-3 inches overhang all around). Fill with pie weights or something heavy. I do not have pie weights so I used some beans that had been in my pantry forever (do not eat after using them as weights).
      tart crust prepared with pie weight beans for baking
    • Bake for 20 minutes. Remove the parchment paper and weights and bake for an additional 10 to 12 minutes. Place the tart pan with the crust on a wire rack to cool.
      baked tart crust

    Pastry Cream

    • Place the sugar, cornstarch, and salt in a medium saucepan and whisk together. Add the milk and the egg yolks to another bowl and whisk together and then add to the saucepan. Turn on the heat to medium. Lastly, add the butter to the saucepan and continue cooking and whisking until the mixture comes to a boil. This happens very quickly and turns into a thick cream.
      tart cream after butter
    • Remove from the heat and stir in the vanilla. Place the pastry cream in a bowl and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for a minimum of 2 hours.
      tart cream prepared for cooling
    • Before you remove the cooled pastry cream from the refrigerator, whip the cream. Pour the cold whipping cream into a mixing bowl and beat with a hand mixer until you get stiff peaks, about 4-5 minutes. Once the pastry cream has cooled, whisk it one more time to get the mixture nice and creamy, and then fold in the whipped cream. Add the pastry cream to the tart shell, leaving about ¼" of space to the top of the crust edge.
      tart shell with tart cream
    • Slice the remaining cherries and place them on top of pastry cream until the entire surface is covered.
      tart shell with cream and sliced cherries
    • Carefully spoon the chilled cherry syrup on top of the sliced cherries. Be careful not to overfill and create a spill over the edge.
      tart shell with cream, sliced cherries and cherry sauce
    • Place the tart in the refrigerator for 45-60 minutes so everything is fully chilled and set. Enjoy!
      cherry tart

    Notes

    • Store any leftover cherry tart covered in the fridge for 1-2 days.
    • I have also used a little maraschino liqueur syrup from my recipe for Homemade Luxardo Cherries for an extra pizzazz but the regular cherry syrup from the recipe above works perfectly, especially if you are serving to kids!

    Nutrition

    Serving: 1serving | Calories: 330kcal | Carbohydrates: 57g | Protein: 7.2g | Fat: 8.7g | Saturated Fat: 4.2g | Cholesterol: 163mg | Sodium: 67mg | Potassium: 127mg | Fiber: 0.9g | Sugar: 19.6g | Calcium: 87mg | Iron: 2mg

    Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

    Click on the image above to PIN for later!

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    Reader Interactions

    Comments

    1. Portobello says

      July 17, 2022 at 5:23 pm

      2 stars
      I followed the recipe for the cherry syrup and pastry cream topping. I used an already made pie crust that I rolled out in a 9" tart part with removable bottom. IMO, the 1 cup of sugar was too sweet for the syrup. It also was think but running which I ended up not using it as the pastry cream would have been more runny than it already was. There was way too much of the pastry cream for the tart pan. I must have had about 1 cup extra. The pastry cream was soft but not firm so cutting a slice was more like have a pudding mess. I followed the recipe and didn't make any changes. I love to bake and I think I'm pretty good baker but this recipe was a thumbs down.

      Reply
      • Emily says

        July 21, 2022 at 7:55 am

        Sorry it didn't work out for you, but thanks for checking it out and giving it a try.😊

        Reply
    2. Mihaela says

      June 28, 2021 at 6:21 pm

      Hi there! Great recipe! Am I reading right that it makes two different doughs? Save the extra in the freezer to make more? What else can you make with this type of dough?

      Reply
      • Emily says

        June 28, 2021 at 7:50 pm

        You can use the extra dough for any tart-like desserts. You could fill the crust with chocolate ganache or a mousse. You can also use this dough to cut out cookie shapes and make buttery cookies!

        Reply
    3. Begum says

      November 17, 2020 at 9:10 am

      Can we use frozen cherries?

      Reply
      • Emily says

        November 17, 2020 at 3:49 pm

        Hi Begum, you can use frozen cherries, however, you probably won't be able to achieve the same presentation since frozen fruit tends to lose its shape. I highly recommend fresh cherries, but if it's not possible, let me know how frozen cherries turn out!

        Reply
    4. Priyanka @FlavorQuotient says

      July 05, 2020 at 7:36 am

      5 stars
      Oh Wow! I would love to have a handsome portion of that pie! Looks to gorgeous and tempting! Love your blog! Pinned for later!

      Reply
      • Emily says

        July 05, 2020 at 3:39 pm

        Thank you, I hope you get a chance to make this tart someday!

        Reply
    5. Cristina says

      July 01, 2020 at 11:22 pm

      5 stars
      This looks amazing!! Cherries have just started to make an appearance in the supermarkets and local shops so I'll be sure to make this yummy tart.

      Reply
      • Emily says

        July 02, 2020 at 1:45 am

        Perfect timing, enjoy!

        Reply
    6. Mama Maggie's Kitchen says

      July 01, 2020 at 9:20 pm

      5 stars
      This dish is making me drool! I can't wait to have this.

      Reply
    7. Damaris says

      July 01, 2020 at 6:47 pm

      This looks so delicious ?

      Reply
    8. Leslie says

      June 30, 2020 at 2:20 pm

      5 stars
      My little family would completely devour this in one sitting! lol It looks incredible!

      Reply
      • Emily says

        June 30, 2020 at 3:17 pm

        I hope you get a chance to make it, it definitely disappears fast!

        Reply
    9. Amy says

      June 30, 2020 at 11:02 am

      5 stars
      I don't often make tarts but I'm a sucker for cherries. This was absolutely delicious!

      Reply
      • Emily says

        June 30, 2020 at 3:18 pm

        I'm so glad you liked it. If you are going to make a tart, you might as well make a fantastic one!

        Reply
    10. Chef Dennis says

      June 30, 2020 at 9:18 am

      5 stars
      I will definitely have this mouthwatering Fresh Cherry Tart Recipe on our next gathering!

      Reply
    11. Jennifer says

      June 29, 2020 at 5:43 pm

      5 stars
      Great recipe. Thanks for sharing.

      Reply
      • Emily says

        June 29, 2020 at 5:58 pm

        You are welcome! I hope you get a chance to make it.

        Reply
    12. Christie Gagnon says

      June 29, 2020 at 10:54 pm

      5 stars
      My husband and I were just talking about going cherry picking. I will have to bookmark this recipe to try, looks great!

      Reply
      • Emily says

        June 29, 2020 at 10:59 pm

        I hope you try it! It's so worth it, especially with fresh cherries!

        Reply
    13. Sue says

      June 29, 2020 at 7:43 pm

      5 stars
      I love a dessert using fresh fruit and this one did not disappoint! Love the combo of the custard with the fresh cherries. Can't wait to make it again!

      Reply
    14. Marina says

      June 29, 2020 at 7:23 pm

      5 stars
      Love cherries, they are my favourite fruit. Will definitely try this dessert recipe!

      Reply
      • Emily says

        June 29, 2020 at 7:46 pm

        If you like cherries you will love this recipe!

        Reply
    15. Sara says

      June 29, 2020 at 3:58 am

      5 stars
      YESSSSSSSSSSS

      Reply
    16. Alexandra says

      June 29, 2020 at 3:52 am

      5 stars
      One of my most loved desserts - fresh cherries are just wonderful. What a gorgeous recipe!

      Reply

    Trackbacks

    1. Skillet Cherry Clafoutis  - Dutch Oven Daddy says:
      October 29, 2020 at 8:50 am

      […] Fresh Cherry Tart from Emily Fabulous […]

      Reply

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