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rustic cherry tart

(1 rating)
Kitchen Crew
By Kitchen Crew

This Rustic Cherry Tart is the perfect dessert for any fresh cherry lover. It has a beautiful, natural cherry filling in a light and buttery crust. Rustic by design, it's less complicated to make than a pie and just as delicious. Don't skip cutting the cherries in half. Without cutting them, the cherries won't cook in their juices. If fresh cherries aren't available, thawed frozen cherries can be used.

(1 rating)
yield 8 serving(s)
prep time 1 Hr 30 Min
cook time 50 Min
method Bake

Ingredients For rustic cherry tart

  • 1 1/2 c
    all-purpose flour
  • 1/2 tsp
  • 2 Tbsp
    granulated sugar
  • 1/2 c
    unsalted butter, cold and cubed
  • 5 Tbsp
    ice water, divided
  • 1 lg
  • 1 1/2 lb
    fresh cherries, pitted and cut in half
  • 1 pinch
  • 1/3 c
    granulated sugar
  • 3 Tbsp
    corn starch
  • 1 tsp
    vanilla extract
  • 1 tsp
    lemon zest
  • 1 Tbsp
    lemon juice

How To Make rustic cherry tart

  • Add cold cubed butter to flour, salt, and sugar.
    To make the crust, combine the flour, salt, and sugar in a large bowl. Mix. Add the cubed cold butter.
  • Cut butter into the flour.
    Cut the butter into the flour mixture with a pastry cutter until the mixture resembles gravel.
  • Add water 1 Tbsp at a time.
    Add the ice water, 1 Tbsp at a time, mixing with your hands as you go. Add 3 - 4 Tbsp in total.
  • Add water until a ball of dough forms.
    Mix until a dough ball forms. Wrap the dough in plastic wrap and chill for 1 hour.
  • Fresh cherries cut in half and in a bowl.
    After the dough has chilled, preheat the oven to 375 degrees F. Make the filling by placing prepared cherries in a large mixing bowl.
  • Add salt, sugar, corn starch, vanilla extract, lemon zest, and lemon juice to the bowl of cherries.
    Add the salt, corn starch, vanilla extract, lemon zest, and lemon juice to the cherries. Gently mix and set aside.
  • Roll the dough into a circle.
    On a floured surface, roll the dough into a 12-14-inch circle.
  • Add cherries to the center of the rolled-out dough.
    With a slotted spoon, place the cherries in the center of the crust leaving about 1 1/2 inches free around the edges of the crust. Reserve the juices left in the bowl.
  • Tuck and fold the edges of the crust.
    Tuck and fold the edges of the dough about every 2 - 3 inches.
  • Make sure the edges are pinched together well.
    Make sure the dough is pinched together well. Pour the reserved cherry juices into the center of the cherry filling.
  • Brush and egg wash on the crust.
    Beat the egg and the remaining 1 Tbsp water for an egg wash. Brush the dough lightly with the egg wash. Bake in the preheated oven for 45 - 50 minutes or until the crust is golden brown and the filling is bubbly.
  • A slice of Rustic Cherry Tart on a plate with ice cream.
    Serve alone or with a scoop of vanilla ice cream.