This cherry tart is creamy, dreamy, and shockingly simple to make. No fancy skills needed—just a handful of ingredients and a love for fresh cherries. A perfect treat for when you want to impress without the stress.
Ingredients
For the Crust
- ½ cup unsalted butter melted and cooled
- 7 tbsp granulated sugar scant ½ cup
- 1¼ cups all-purpose flour
- Pinch of salt
- 2 tbsp finely ground almonds almond flour, or crushed plain vanilla cookies
For the Filling
- ¾ cup heavy cream
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 3 tbsp granulated sugar
- 2 tbsp all-purpose flour
- 1 pound fresh cherries pitted
Instructions
- Preheat your oven to 350ºF (180ºC).
- Have ready a 9-inch (24cm) tart pan with a removable bottom.
- Pit the cherries and set them aside in a bowl.
Make the Crust
- In a large bowl, mix together the melted butter and sugar with a spatula.
- Add the flour and a pinch of salt, stirring until a soft dough forms. Avoid overmixing and don’t knead with your hands.
- Break the dough into small pieces and scatter them in the tart pan. Use floured fingertips to press it evenly into the sides first, then the base. It may look like too little dough, but it will cover.
- Bake the crust for 15–18 minutes, or until lightly golden.
- Remove from the oven and immediately sprinkle the ground almonds (or almond flour or cookie crumbs) evenly over the warm base.
Prepare the Filling
- In a medium bowl, whisk together the cream, eggs, vanilla, and sugar until smooth.
- Add the flour and gently whisk just until combined. Avoid overbeating.
- Assemble and bake:
- Arrange the pitted cherries over the warm crust.
- Slowly pour the cream mixture over the cherries, letting it settle evenly.
- Bake for 40–50 minutes, or until the filling is just set but still slightly jiggly in the center.
Cool & Serve
- Cool completely on a wire rack.
- Refrigerate for 1–2 hours before serving for the best texture.
- Serve with sliced fresh cherries on top.
Notes
Notes:
Oven times may vary. Every oven bakes a little differently. Keep an eye on the tart as it nears the end of baking. The tart is done when the center jiggles slightly. It will firm up as it cools, leaving a soft, creamy texture. Serving suggestions: Add a dollop of whipped cream for a truly decadent touch. Storage: Wrap leftovers tightly and refrigerate to prevent drying out. Recipe adapted from Bill Granger's
Oven times may vary. Every oven bakes a little differently. Keep an eye on the tart as it nears the end of baking. The tart is done when the center jiggles slightly. It will firm up as it cools, leaving a soft, creamy texture. Serving suggestions: Add a dollop of whipped cream for a truly decadent touch. Storage: Wrap leftovers tightly and refrigerate to prevent drying out. Recipe adapted from Bill Granger's
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