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    Where Is My Spoon > Recipes > Sweets > Pies and Cheesecakes

    Cherry Tart Recipe

    Last modified: Jul 15, 2025 ยท Published by Adina, Jul 15, 2025 ยท Leave a Comment

    Jump to Recipe
    pin image with the title cherry tart.

    If youโ€™re looking for a simple and delicious cherry tart recipe, this oneโ€™s for you. Itโ€™s the kind of dessert that looks impressive, but is actually really easy to make. Juicy cherries, a buttery crust, just the right amount of sweetness โ€“ itโ€™s always a hit.

    cherry tart sprinkled with confectioner's sugar and sliced on a serving platter.

    Ingredients: 8 | Prep Time: 50 minutes | Cook Time: 1 hour 5 minutes | Servings: 10 slices | Difficulty: Easy

    This cherry tart recipe is one of my go-tos during cherry season, and it never lasts long on the table. This tart uses simple ingredients and fresh cherries, doesnโ€™t need a rolling pin, and you can make it last minute or a day ahead. Itโ€™s easy and perfect for summer.

    Check out more delicious cherry desserts like Kirschmichel, Cherry Loaf Cake, or Swiss Cherry Pie. Or any of the many more on the blog.

    Jump to recipe
    • Recipe ingredients
    • How to make the cherry tart?
    • Good to know!
    • Recipe FAQs
    • Make ahead and store
    • How to serve it?
    • More cherry recipes
    • Recipe
    • Cherry Tart Recipe

    Recipe ingredients

    labeled ingredients fo rmaking cherry tart with fresh cherries, almonds, lemon, sugar, eggs, and flour.

    Cherries: I make it with fresh sweet cherries because I have a huge, old cherry tree in the garden. However, sour cherries are also amazing. You can also use frozen, thawed, and well-dried cherries, too.

    • This cherry tart calls for about 1 lb/ 450 g of pitted cherries; youโ€™ll want to buy about 1.1โ€“1.2 lbs/ 500โ€“530 g of whole cherries. I use a cherry pitter (the Amazon affiliate link opens in a new tab) to make things easier.

    Ingredients for the crust: All-purpose flour, confectionerโ€™s sugar, egg yolks, butter, and the zest of one lemon. You have to try this Cherry Crumble Pie, too; itโ€™s super easy to make and so delicious!

    Ingredients for the filling: Ground almonds (not almond flour), confectionerโ€™s sugar, two eggs, vanilla extract, and some lemon juice. Check out the Cherry and Almond Cake, too.

    See the recipe card for full information on ingredients and quantities.

    How to make the cherry tart?

    crumbly pastry mixture being pulsed in a food processor.

    Step #1: Add flour, butter, confectionersโ€™ sugar, lemon zest, and salt to a food processor. Pulse until crumbly.

    pastry mixture in a food processor.

    Step #2: Add egg yolks and pulse briefly until the dough just comes together. Donโ€™t overmix. Form a disc, wrap and refrigerate it.

    pastry dough pressed in a fluted pie pan, you can see the imprints of the fingers.

    Step #3: Press the chilled dough into a rough circle, then fit it into the tart pan.

    tart pan filled with pressed pastry dough forming the crust, ready for baking.

    Step #4: Use cold fingers to press it evenly on the bottom and sides. Trim the edges and chill while you preheat the oven.

    tart crust lined with parchment paper and filled with dried beans for blind baking.

    Step #5: Prick the pastry. Line with parchment and fill with beans. Blind bake for 12 minutes. Remove beans and parchment, lower oven, and bake 3โ€“4 more minutes.

    whisking the ground almond, sugar, and egg filling for cherry tart.

    Step #6: Whisk ground almonds, confectionersโ€™ sugar, eggs, vanilla, and lemon juice until smooth.

    assembled cherry tart with ground almond filling before baking.

    Step #7: Pour the filling into the pre-baked crust and arrange cherries on top.

    edges of the tart pan covered with foil to prevent the crust from burning during baking.

    Step #8: Bake for 20 minutes, then cover the edges with foil to prevent browning. Bake another 30 minutes until set and golden.

    Tip: The filling should be set in the center and lightly golden. If you gently shake the pan, it shouldnโ€™t jiggle much. A knife or toothpick inserted in the center should come out clean.

    Good to know!

    Measuring ingredients: For the best results, I recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab). Itโ€™s more accurate than using cups, especially when baking. You can find the scale I use linked in the recipe card.

    Blind baking with dried beans: If you donโ€™t have special baking beans or pie weights, dried beans work just fine. Just make sure to let them cool completely before storing them in a jar or container. You can reuse them next time you bake a tart, but donโ€™t cook them anymore - once theyโ€™ve been baked, theyโ€™re only good as weights.

    Recipe FAQs

    Can I use frozen cherries instead of fresh for the tart?

    Yes, frozen cherries work too! Just make sure to thaw them completely and pat them dry with paper towels. Too much liquid will make the tart soggy.

    Do I have to blind bake the crust?

    Yes, itโ€™s important for this recipe. Blind baking helps the crust stay crisp and prevents it from getting soggy once you add the filling and cherries.

    Whatโ€™s the best way to pit cherries without a cherry pitter?

    If you donโ€™t have a cherry pitter, you can push the pits out with a metal straw, chopstick, or even a piping tip. It takes a bit longer, but it works!

    Make ahead and store

    Make ahead: You can bake the cherry tart the day before and store it in the fridge. Let it come to room temperature before serving.

    Fridge: Cover the tart and store it in the fridge for up to 3 days.

    Reheat: Not necessary, but you can do it. Warm it in the oven for 10 minutes at 300ยฐF/ 150ยฐc to crisp it back up.

    Freeze: You can freeze slices too โ€“ just wrap them well. Theyโ€™ll keep for about 2 months.

    How to serve it?

    You can enjoy this tart warm, room temperature, or even straight from the fridge. Itโ€™s great with a scoop of vanilla ice cream, a little whipped cream, German Vanilla Sauce, or just a dusting of powdered sugar.

    a slice of cherry tart showing the cherries inside cut from the whole tart.

    More cherry recipes

    • cherry chocolate cake sliced on a black board sprinkled with icing sugar.
      Cherry Chocolate Cake
    • easy cherry turnovers close up, one split in two showing the filling.
      Easy Cherry Turnovers
    • english bakewell sponge cake with cherries on a vintage platter.
      Cherry Bakewell Cake
    • one chocolate cherry muffin with the paper liner on.
      Chocolate Cherry Muffins

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    cherry tart with ground almond filling and sweet cherries on a vintage platter.

    Cherry Tart Recipe

    Easy cherry tart recipe with juicy cherries, buttery crust, and just the right sweetness. Perfect for any occasion!
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    Course: Dessert, Pies and Cheesecakes
    Cuisine: American
    Prep Time: 50 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Chilling: 40 minutes minutes
    Servings: 8 slices
    Calories: 419kcal
    Author: Adina

    Equipment

    • Food processor preferably with a removable bottom 9 inches/ 23 cm
    • Fluted tart pan
    • Dried beans for blind baking, Note 1
    • Parchment paper
    Prevent your screen from going dark

    Ingredients 

    For the crust:

    • 1 ยพ cups all-purpose flour Note 2
    • โ…” cup unsalted butter
    • ยฝ cup confectionerโ€™s sugar
    • a pinch of salt
    • 2 medium egg yolks
    • the zest of 1 lemon

    For the filling:

    • 1.1 lb cherries Note 3
    • 1 cup ground almonds
    • ยพ cup confectionerโ€™s sugar
    • 2 medium eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoons lemon juice

    Instructions

    Pastry:

    • Make the pastry: Add the flour, butter, confectionersโ€™ sugar, lemon zest, and a pinch of salt to a food processor. Pulse until the mixture looks crumbly. Add the egg yolks and pulse again for just a few seconds - 5 to 10 should do it - until the dough starts to come together. Donโ€™t overmix.
      1 ยพ cups all-purpose flour + โ…” cup unsalted butter + ยฝ cup confectionerโ€™s sugar + a pinch of salt + 2 medium egg yolks + the zest of 1 lemon
    • Chill the dough: Tip the mixture onto your work surface, gently bring it together with your hands to form a ball (donโ€™t knead), then flatten it slightly into a disk. Wrap it in plastic wrap and refrigerate for 20โ€“30 minutes.
    • Pit the cherries: Meanwhile, pit the cherries and lightly butter the fluted tart pan.
      1.1 lb cherries
    • Roll out the dough: Take the dough out of the fridge and press it into a rough circle with your hands. Place it in the tart pan, then use your (cold) fingers to press it evenly across the bottom and up the sides. Trim the edges to make them neat and even. Chill the pan again while you preheat the oven.
    • Preheat the oven to 400ยฐF (200ยฐC).
    • Dock and weight the crust: Prick the bottom of the pastry all over with a fork. Line it with a large piece of parchment paper and fill with dried beans.
    • Blind bake for 12 minutes. Carefully remove the parchment and beans, then reduce the oven temperature to 350ยฐF/180ยฐC and bake for another 3-4 minutes, just until the crust looks dry.
    • Meanwhile, make the filling.

    Filling:

    • Mix the filling: In a mixing bowl, whisk together the ground almonds, confectionersโ€™ sugar, lightly beaten eggs, vanilla extract, and lemon juice until smooth.
      1 cup ground almonds + ยพ cup confectionerโ€™s sugar + 2 medium eggs + 1 teaspoon vanilla extract + 2 tablespoons lemon juice

    Assemble and bake:

    • Fill the tart: Pour the almond filling into the pre-baked tart shell. Arrange the pitted cherries evenly over the top.
    • Bake cherry tart: Place the tart in the oven and bake for 20 minutes. Then, carefully cover the edges of the crust with foil to prevent overbrowning (see the blog post for photos). Continue baking for another 30 minutes, or until the filling is set and golden.
    • Cool the tart: Let the tart cool completely in the pan, then gently transfer it to a serving plate. Dust with a little confectionersโ€™ sugar before serving.

    Notes

    1. Measurements: For best results, use a digital kitchen scale (the Amazon affiliate link opens in a new tab) when baking. Itโ€™s more accurate than measuring by cups and helps ensure consistent results.
    2. Blind baking beans: You can reuse dried beans for blind baking. Just let them cool completely and store them in an airtight container. Theyโ€™re no longer suitable for cooking, but perfect for future tarts and pies.
    3. Cherries: Youโ€™ll need about 1 lb/ 450 g of pitted cherries. That means buying about 1.1-1.2 lbs 500โ€“530 g of whole cherries. A cherry pitter (the Amazon affiliate link opens in a new tab) makes the job much faster and cleaner.

    Nutrition

    Serving: 1slice | Calories: 419kcal | Carbohydrates: 57g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 21mg | Potassium: 349mg | Fiber: 5g | Sugar: 9g | Vitamin A: 647IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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