These Cherry Tarts are filled with a bright natural sweetness from ripe cherries that are tucked inside a golden homemade flaky crust.
Homemade baked goods are my favorite, and at the top of my list would definitely be pies and tarts. These Cherry Tarts, to me, are the best of both worlds. They remind me of little cherry pies I can whip up and eat whenever. In this recipe, there is not a lot of sugar because of the natural sweetness that cherries have. Plus, the cherries are surrounded by a warm, crispy blanket of homemade dough that is flaky and delicious with every bite you take. The best part? You can make as many as you want so that everyone can have their own because I promise you will not want to share this deliciousness with anyone.
Tarts can come in all different shapes and sizes, but they have one thing in common: they’re delicious! If you want more tart recipes, then you have to try my Triple Chocolate Tart, Poached Pear and Almond Tart, and Salted Caramel Bittersweet Chocolate Tart!
Table of Contents
Reasons to Love These Tarts
- Cherry tarts offer a perfect balance of sweetness and tartness.
- They are a great way to enjoy the fresh flavors of cherries during their peak season.
- Cherry tarts require only a few basic ingredients, making them easy and accessible for home bakers.
Recipe Ingredients
- Cherries: Sweet and juicy, cherries add a vibrant, fruity flavor that is both tangy and sweet.
- Granulated Sugar: Enhances the natural sweetness of the cherries and helps the cherry filling to caramelize slightly.
See the recipe card for full information on ingredients and quantities.
Variations
- Tart Fillings: To vary the flavors in your cherry tarts, consider adding a dash of almond extract, vanilla extract, or a sprinkle of cinnamon to the cherries. For a richer dessert, mix in dark chocolate chips or a layer of cream cheese. Alternatively, blend cherries with mixed berries such as raspberries or blackberries.
- Topping Options: A dollop of whipped cream or a scoop of vanilla ice cream can provide a creamy contrast to the tart’s fruity sharpness. For a bit of crunch, sprinkle almond slivers or crushed pistachios over the top before serving. If you prefer a sweeter finish, a drizzle of dark chocolate ganache or caramel sauce can make your cherry tarts even more decadent.
How to Make Cherry Tarts
Step 1: In a medium bowl, mix together the flour, salt, and sugar.
Step 2: Next, cut in the shortening until you have achieved pea-sized crumbs.
Step 3: Then, sprinkle the cold water over the mixture and, using a fork or your hands, lightly stir and fold the dough together until it forms a ball.
Step 4: Next, chill the dough for 1 hour in the fridge so that it is easy to handle.
Step 5: When the dough is almost done chilling, preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
Step 6: In a small bowl, mix together the fresh cherries with the sugar and cornstarch.
Step 7: Divide the dough into fourths and, using a rolling pin, roll out each fourth into an 8-inch round circle. Trim the edges with a knife to make more of a clean circle shape if preferred.
Step 8: Spoon ¼ of the cherry mixture onto the middle of each circle, leaving about an inch and a half around the edges.
Step 9: Gently fold the crust over the cherries, pleating as you go. Then, brush each crust with your beaten egg.
Step 10: Bake your cherry tarts in the oven for 20-25 minutes, or until the crust is golden brown and the bottoms have cooked through.
Step 11: Finally, remove the tarts from the oven to cool, and once cooled, serve and enjoy!
Frequently Asked Questions
Absolutely! If you prefer not to make tart shells from scratch, using store-bought ones is a convenient and time-saving alternative. However, if you’re up for it, making your own pie crust can add a homemade touch to your cherry tarts.
Yes, frozen cherries can be used in place of fresh ones. Just make sure to rinse them well before using them to remove excess moisture, which can affect the consistency of your tart filling.
Storage Info
STORE Cherry Tarts at room temperature, covered, for up to 2-3 days or refrigerated for up to five days. To FREEZE, place them in an airtight container for up to three months; thaw in the refrigerator before serving.
To REHEAT, place tarts on a baking sheet and warm in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes, or until heated through.
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Ingredients
For the Crust
- 1 1/2 cups all purpose flour
- 3/4 teaspoon salt
- 1 Tbsp granulated sugar
- 1/2 cup shortening
- 1/2 cup cold water
For the Filling
- 3 cups fresh, sweet cherries - pitted
- 3 tablespoons granulated sugar
- 1 1/2 tsp cornstarch
- 1 egg - for egg wash
Instructions
- In a medium bowl, mix together the flour, salt, and sugar.
- Next, cut in the shortening until you have achieved pea-sized crumbs.
- Then, sprinkle the cold water over the mixture and, using a fork or your hands, lightly stir and fold the dough together until it forms a ball.
- Next, chill the dough for 1 hour in the fridge so that it is easy to handle.
- When the dough is almost done chilling, preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
- In a small bowl, mix together the fresh cherries with the sugar and cornstarch.
- Divide the dough into fourths and, using a rolling pin, roll out each fourth into an 8-inch round circle. Trim the edges with a knife to make more of a clean circle shape if preferred.
- Spoon ¼ of the cherry mixture onto the middle of each circle, leaving about an inch and a half around the edges.
- Gently fold the crust over the cherries, pleating as you go. Then, brush each crust with your beaten egg.
- Bake your cherry tarts in the oven for 20-25 minutes, or until the crust is golden brown and the bottoms have cooked through.
- Finally, remove the tarts from the oven to cool, and once cooled, serve and enjoy!
So pretty and delicious, these little tarts were gone in minutes. ❤️
Great!