The Cherry Tart with Homemade Shortcrust Pastry is one of my favorite desserts to prepare when the first fresh cherries arrive.
Every year, as soon as I find them at the market, I can’t resist: this simple and fragrant tart is the first thing I make.
The base is a light and quick shortcrust pastry, perfect for holding a filling made only with cherries, lemon, sugar, and cornstarch.
No frills, but with all the flavor of seasonal fruit!
It’s a dessert I love to serve at breakfast, for a genuine snack, or as a dessert, perhaps accompanied by a spoonful of whipped cream.
If you love cherries as much as I do, you’ll fall in love with it at the first bite.
👉 If you love sweets like this, you might also try one of the recipes from my 👉 HOMEMADE TART COLLECTION: many easy ideas, all to try!
I’ll leave you the step-by-step recipe to prepare it together👇
See you soon, Susy
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Energy 445.41 (Kcal)
- Carbohydrates 55.76 (g) of which sugars 18.71 (g)
- Proteins 7.02 (g)
- Fat 22.66 (g) of which saturated 14.24 (g)of which unsaturated 8.40 (g)
- Fibers 2.23 (g)
- Sodium 72.18 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the cherry tart
- 2 1/2 cups all-purpose flour
- 5.3 oz butter
- 1 tsp sugar
- 1 pinch salt
- 6 tbsps water (iced)
- 12 oz cherries (pitted weight)
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 egg yolk (beaten)
Tools
- Bowl
- Mold
- Pan
How to make the cherry tart with shortcrust pastry
In a bowl, quickly knead with your hands the cold butter cut into pieces and the flour until you get a sandy mixture.
Add a pinch of salt, sugar, and cold water, and work the dough until it becomes smooth.
👉 If it turns out sticky, put it in the fridge for about ten minutes.
Then form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 1 hour.Wash the cherries, remove the pit, and transfer them to a bowl.
Add the lemon juice, sugar, and cornstarch, mix well, and pour everything into a pan.
Cook over low heat for about 10 minutes, just enough time for the sugar to dissolve, then turn off the heat and let it cool completely.
Take the shortcrust pastry from the fridge, roll it out with a rolling pin on a lightly floured surface, and place it in a 9-inch high-edged mold, previously buttered and floured.
Remove the excess dough along the edges and prick the base with a fork.
Pour in the now cold cherry filling.
With the leftover dough, cut out, with the help of a pastry wheel, the classic strips to crisscross on top.
Brush the surface with a beaten egg and bake at 350°F fan mode for about 40 minutes, or until golden.
Once ready, remove it from the oven and let it cool before removing it from the mold.
The cherry tart with homemade shortcrust pastry is ready to be enjoyed!
Susy’s Tip
If you’re short on time, you can use ready-made shortcrust pastry.
Alternatively, for a more indulgent version, you can replace it with shortbread pastry: the result will be different but still delicious!
If you’re short on time, you can use ready-made shortcrust pastry.
Alternatively, for a more indulgent version, you can replace it with shortbread pastry: the result will be different but still delicious!
