Fresh Cherry Tart Recipe

Jump to Recipe

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

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 result is worth it, I promise!

Jump to:

Why I Love This Recipe
How to Make a Cherry Tart
Expert Tips For This Recipe
Other Uses for the Pâté Sucrée Crust
Recipe FAQs
What Steps Can Be Done Ahead of Time?
Fresh Cherry Tart Recipe
Did You Make This Recipe?

Why I Love This Recipe

I love this recipe for its vibrant color and perfect balance of sweet and tart flavors. Fresh cherries pair perfectly with the sweet pastry cream and flaky crust.

Preparing this recipe is a true culinary experience right at home. The result of the steps in this recipe creates a stunning dessert that impresses both guests and loved ones, making it a cherished go-to option for any occasion.

How to Make a 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 but they flow pretty easily.

tart shell with cream and sliced cherries

Step 1: Start with the Cherry Syrup

Add all of the syrup ingredients to a small saucepan and cook over medium heat stirring and smashing cherries until boiling. Boil for 1 minute and then remove from the heat.

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.

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!

Step 2: Make a Basic Pastry Sweet Crust

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.

Roll the dough out on a floured surface to about a 12-inch round and about ¼ inch thick. Gently place the rolled-out dough onto your tart pan and pat it into place using your fingers.

Place the tart pan in the freezer for 15 minutes and 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.

Place a piece of parchment paper on top of the crust and fill the bottom with pie weights or something heavy. Bake the crust for 20 minutes.

Remove the parchment paper and weights and bake for an additional 10 to 12 minutes. Place the pan on a wire rack to cool.

Step 3: Make a Simple and 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 skin from forming. Refrigerate for a minimum of 2 hours.

Step 4: Make Fresh Whipped Cream

Pour cold whipping cream into a mixing bowl and beat with a hand mixer until you get stiff peaks, about 4-5 minutes. There is no need to add sugar as it will be folded into the pastry cream.

Fold in the freshly whipped cream to the pastry mixture to make this one of the best pastry creams you have ever tasted. Place the cream back into the fridge until you are ready to assemble the tart.

Step 5: Prepare the Cherries

Remove the pits from each of the rinsed fresh cherries using a cherry pitter or straw. Cut each cherry in half until you have enough to fill the top of the tart (about 40-50 cherries).

Step 6: Assemble the Cherry Tart

Remove the tart shell and pastry cream from the fridge and fill the crust with the cream just to the top edge of the shell.

Arrange the cherries on top and then carefully pour the cherry syrup on top. Chill one more time for at least an hour before serving.

Expert Tips For This Recipe

Arrange Cherries Creatively: When placing the cherries on the tart, consider arranging them in a pattern or concentric circles to create an appealing and eye-catching presentation.
Serve Chilled: For the best taste and texture, serve the pastry cream tart with cherries chilled. Refrigerate the assembled tart for at least an hour before serving.
Garnish with Fresh Mint: Before serving, consider adding a few fresh mint leaves as a garnish. The bright green color and refreshing flavor of the mint complement the cherries and pastry cream beautifully.
This recipe makes quite a bit of syrup, but don't worry, there are so many options on how to use it including adding it to cocktails, drizzling over ice cream, or adding a punch to waffles or pancakes.

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 or you can use this dough to cut out cookie shapes and make buttery cookies.

Recipe FAQs

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.

How To Store a Pastry Cream Tart?

Store any leftover cherry tart tightly covered with plastic wrap or in a sealable container in the fridge for 1-2 days.

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!