Indulge in the delightful flavors of a homemade cherry tart, perfect for any occasion. This recipe combines a buttery, flaky crust with a sweet and tangy cherry filling, creating a dessert that's both simple and elegant. Whether you're serving it at a family gathering or enjoying a slice with your afternoon tea, this cherry tart is sure to impress.
When preparing this cherry tart, you may need to visit the supermarket for a few key ingredients. Fresh cherries are essential for the filling, and while they are often available in season, you might need to look for them in the produce section. Additionally, unsalted butter is crucial for the crust, so make sure to pick up a high-quality brand. Cornstarch is another ingredient that might not be in every pantry but is necessary to thicken the cherry filling.
Ingredients For Cherry Tart Recipe
All-purpose flour: The base for the tart crust, providing structure and texture.
Unsalted butter: Adds richness and flakiness to the crust; make sure it's chilled and diced.
Granulated sugar: Sweetens both the crust and the cherry filling.
Salt: Enhances the flavors in the crust.
Cold water: Helps bring the dough together without making it too sticky.
Fresh cherries: The star of the filling, providing natural sweetness and tartness.
Cornstarch: Thickens the cherry filling to prevent it from being too runny.
Vanilla extract: Adds a warm, aromatic flavor to the filling.
Lemon juice: Balances the sweetness of the cherries with a hint of acidity.
Technique Tip for Making This Tart
To achieve a perfectly flaky crust, ensure that your butter is thoroughly chilled before incorporating it into the flour mixture. This helps create pockets of steam during baking, resulting in a light and crisp texture. Additionally, handle the dough as little as possible to prevent the butter from melting and to avoid overworking the gluten, which can make the crust tough.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the crust slightly denser.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar texture and richness, though it will impart a slight coconut flavor.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
cold water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.
fresh cherries - Substitute with frozen cherries: Frozen cherries can be used when fresh cherries are not in season; just make sure to thaw and drain them well.
granulated sugar - Substitute with honey: Honey can be used for a natural sweetener, though it will add moisture, so adjust the cornstarch accordingly.
cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and can be used in the same quantity as cornstarch.
vanilla extract - Substitute with almond extract: Almond extract pairs wonderfully with cherries and can add a different but complementary flavor.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and can be used in the same quantity.
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How to Store or Freeze Your Tart
Allow the cherry tart to cool completely at room temperature. This ensures the filling sets properly and prevents condensation from forming, which can make the crust soggy.
Once cooled, cover the tart loosely with plastic wrap or aluminum foil. This helps to protect it from absorbing any odors from the refrigerator while maintaining its freshness.
Store the covered tart in the refrigerator for up to 3-4 days. The cool environment will keep the cherries fresh and the crust crisp.
For longer storage, consider freezing the tart. First, place the cooled tart on a baking sheet and freeze until solid. This prevents the tart from getting squished or losing its shape.
Once frozen, wrap the tart tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps to prevent freezer burn and maintain the tart's flavor and texture.
Label the wrapped tart with the date of freezing. This helps you keep track of how long it has been stored and ensures you enjoy it at its best quality.
When ready to enjoy, thaw the tart in the refrigerator overnight. This slow thawing process helps to maintain the integrity of the crust and filling.
For a freshly baked taste, reheat the thawed tart in a preheated oven at 350°F (175°C) for about 10-15 minutes. This will revive the crispness of the crust and the juiciness of the cherry filling.
Serve the tart at room temperature or slightly warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover cherry tart on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes or until warmed through. This method helps maintain the tart's crispiness and ensures the cherry filling is heated evenly.
If you're in a hurry, you can use a microwave. Place a slice of the cherry tart on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as the crust can become soggy. This method is quick but may not retain the tart's original texture.
For a balanced approach, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the cherry tart on a piece of parchment paper or directly on the toaster oven rack. Heat for about 5-7 minutes. This method provides a good balance between speed and maintaining the tart's texture.
If you have an air fryer, preheat it to 320°F (160°C). Place the cherry tart in the air fryer basket and heat for 3-5 minutes. This method can help keep the crust crispy while warming the cherry filling evenly.
For an unconventional method, use a stovetop. Place a slice of the cherry tart in a non-stick skillet over low heat. Cover with a lid and heat for about 5 minutes, checking frequently. This method can help maintain the tart's texture, especially if you prefer a slightly crispier crust.
Essential Tools for Making This Tart
Oven: Used to preheat and bake the tart at 375°F (190°C).
Mixing bowl: Used to mix the flour, sugar, and salt for the dough, and another one for mixing the cherry filling ingredients.
Pastry cutter: Used to cut in the butter into the flour mixture until it resembles coarse crumbs.
Rolling pin: Used to roll out the dough to fit the tart pan.
Tart pan: Used to hold the dough and cherry filling while baking.
Knife: Used to trim the excess dough from the tart pan.
Measuring cups: Used to measure out the flour, sugar, and cherries.
Measuring spoons: Used to measure out the salt, cornstarch, vanilla extract, and lemon juice.
Spatula: Used to stir the water into the dough and to mix the cherry filling.
Cooling rack: Used to cool the tart after baking before serving.
How to Save Time on Making This Tart
Prepare the filling in advance: Mix the cherries, sugar, cornstarch, vanilla, and lemon juice the night before and store in the fridge.
Use a food processor: Quickly combine the flour, sugar, salt, and butter by pulsing in a food processor instead of cutting in by hand.
Pre-chill the butter: Dice and chill the butter ahead of time to ensure it’s ready when you start making the dough.
Line the tart pan: Use parchment paper to line the tart pan for easy removal and less cleanup.
Preheat the oven early: Turn on the oven before you start preparing the dough to save waiting time.
Cherry Tart Recipe
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter, chilled and diced
- 0.25 cup granulated sugar
- 0.25 teaspoon salt
- 2 tablespoons cold water
Filling
- 4 cups fresh cherries, pitted
- 0.5 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until dough forms.
- Roll out dough and place in a tart pan. Trim excess dough.
- In another bowl, mix cherries, sugar, cornstarch, vanilla, and lemon juice. Pour into crust.
- Bake for 45 minutes or until crust is golden and filling is bubbly. Cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Tart
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