Cherry Tarts Recipe

5 from 4 votes

These Cherry Tarts are filled with a bright natural sweetness from ripe cherries that are tucked inside a golden homemade flaky crust.

Prep Time20

Cook Time25

Total Time45

Course: Dessert, Pastries, Pies & Tarts

Cuisine: American

Diet: Dairy Free, Vegetarian

Servings: tarts

Calories: 527kcal

Author: Andrea

Equipment

Nonstick Sheet Pan

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!

Video

Notes

When cooking, you want to make sure the bottom of your tart isn't soggy. To ensure the crust has cooked completely on the bottom, you can use a spatula to lift the tart and check doneness before removing it from the oven.

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.

Nutrition