There’s something absolutely magical about a cherry fruit tart – it’s the kind of dessert that makes you feel like a professional pastry chef, even if you’ve never made one before. This stunning showstopper combines a buttery, crisp pastry crust with silky pastry cream and jewel-like fresh cherries that glisten with a glossy glaze. I’ve been making this recipe for years, and I can tell you that the secret to perfection lies in three things: using the best quality cherries you can find, not skipping the blind baking step for your crust, and taking your time with the pastry cream.
This tart is perfect for summer entertaining, special occasions, or whenever you want to impress someone with your baking skills. The beauty of this recipe is that while it looks complicated, each component is actually quite straightforward to master. Whether you’re a beginner baker or someone who loves to spend time in the kitchen, you’ll find this cherry tart to be an absolute joy to make.
I love serving this at dinner parties because it can be made a day ahead – just assemble it a few hours before serving. The combination of the delicate pastry, rich cream, and fresh fruit is simply unbeatable. Trust me, once you master this recipe, you’ll be making it again and again. It’s become my go-to dessert for impressing guests, and I’m thrilled to share all my tips and tricks with you.
The key to success is understanding each component and not rushing through the process. A perfect pie crust starts with cold ingredients and proper technique. Pastry cream requires patience and attention to heat control. And selecting ripe, beautiful cherries makes all the difference in the final presentation. Check out this guide to summer desserts for more inspiration, or learn more about baking fundamentals that will help you succeed.
For additional inspiration and technique videos, Bon Appétit has an excellent strawberry tart recipe that uses similar techniques. Serious Eats offers detailed guidance on fruit tarts that I highly recommend reading. The New York Times has a wonderful strawberry tart that follows similar principles. You can also explore Bon Appétit’s French fruit tart for variations, and check out this cherry clafoutis from the New York Times for another wonderful cherry dessert option.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon sea salt
- 1 large egg yolk
- 3-4 tablespoons ice water
- 2 cups whole milk
- 1/2 cup granulated sugar (for pastry cream)
- 5 egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- 2 pounds fresh cherries, pitted and halved
- 1/2 cup cherry jam or apricot jam
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- Powdered sugar for dusting (optional)
Instructions
- Make the tart crust by combining flour, sugar, and salt in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk together the egg yolk and ice water. Drizzle this mixture over the flour mixture while gently tossing with a fork until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough between two sheets of parchment paper into a 12-inch round, about 1/8-inch thick.
- Transfer the dough to a 10-inch tart pan with a removable bottom by peeling off the top parchment and inverting the dough into the pan. Peel off the remaining parchment and press gently into the corners.
- Trim any excess dough from the edges by running a rolling pin across the top of the pan. Prick the bottom with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes until the edges are set but not yet golden.
- Remove the weights and parchment, then bake for an additional 8-10 minutes until the crust is light golden and fully cooked. Remove from oven and let cool slightly.
- While the crust cools, prepare the pastry cream by heating the milk in a medium saucepan over medium heat until steam rises and tiny bubbles form around the edges. Do not boil.
- In a medium bowl, whisk together the egg yolks and sugar until pale and thick, about 2-3 minutes.
- Sift the cornstarch over the egg mixture and whisk until well combined and smooth, making sure there are no lumps.
- Very slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a whisk, until the cream thickens and comes to a gentle boil, about 3-5 minutes. You should see bubbles breaking the surface.
- Remove from heat and stir in the vanilla extract and butter until the butter is completely melted and incorporated.
- Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate the pastry cream for at least 30 minutes until completely cooled and set.
- Pit the fresh cherries by using a cherry pitter, gently squeezing the fruit between your fingers, or using the end of a skewer to push the pit out through the top.
- In a small saucepan, combine the jam and water over low heat, stirring until smooth. Add the lemon juice and stir to combine. Let cool slightly, then strain through a fine-mesh sieve if desired for a smooth glaze.
- Spread or pipe the cooled pastry cream into the bottom of the cooled tart crust, creating an even layer about 1/2-inch thick.
- Arrange the halved cherries in concentric circles over the pastry cream, cut-side down, packing them fairly close together for a beautiful presentation.
- Using a pastry brush, gently brush the cherry glaze over all the cherries, making sure each one is coated evenly and glistening.
- Refrigerate the finished tart for at least 30 minutes before serving to allow everything to set properly and the flavors to meld together beautifully.
- Just before serving, dust lightly with powdered sugar if desired. Slice with a sharp, thin-bladed knife, wiping the blade clean between cuts for neat slices.
Pro Tips
- The tart crust can be made up to 2 days ahead and stored in the refrigerator wrapped in plastic wrap, or frozen for up to 1 month. This makes prep much easier for entertaining.
- For the pastry cream, make sure your milk is hot enough to temper the eggs properly, but don’t let it boil as this can break down the mixture. The key is constant whisking.
- Fresh cherries are essential for this recipe – frozen or canned cherries won’t give you the same beautiful appearance or fresh flavor. Look for firm, glossy cherries at your farmer’s market in late spring or early summer.
- You can substitute the cherry jam with apricot jam, raspberry jam, or even red currant jelly if you prefer. Each glaze will give a slightly different flavor profile.
- If you don’t have a cherry pitter, you can use a wooden skewer or even a toothpick to push the pit out through the top of each cherry. It’s more time-consuming but works perfectly well.
- The pastry cream can be made up to 2 days ahead. Keep it covered in the refrigerator. This is wonderful for advance preparation.
- Don’t assemble the tart more than 4 hours before serving, as the crust can become soggy from the moisture in the pastry cream.
- For a more elegant presentation, arrange the cherry halves in a spiral pattern starting from the center and working outward, or in concentric circles.
- If the pastry cream is too stiff to spread, let it sit at room temperature for a few minutes to soften slightly, or whisk it gently to loosen it up.
- You can make individual mini tarts using this recipe – just reduce the baking time for smaller crusts to about 12-15 minutes total.
- This tart is best served at room temperature or slightly chilled. Remove from the refrigerator about 15 minutes before serving for the best flavor.
- Leftover tart can be stored loosely covered in the refrigerator for up to 2 days, though it’s best enjoyed the day it’s made.