Description
A sweet, juicy cherry tart with a buttery shortcrust base. Simple yet elegant, this dessert brings a taste of summer (and Provence) to any occasion.
Ingredients
3 3/4 to 5 cups pitted cherries (750g–1kg fresh)
1 rolled shortcrust pastry sheet (store-bought or homemade)
3/8 to 1/2 cup powdered sugar
1/8 cup (30g) softened butter, diced
2 tablespoons cornstarch (optional, for thickening)
Grated zest of 1/2 lemon (optional)
1 teaspoon pure vanilla extract (optional)
Instructions
Preheat oven to 350°F (180°C). Roll out or thaw the shortcrath pastry sheet.
Line a tart pan with pastry, pressing into corners. Use a fork to prick the base for ventilation.
In a bowl, gently toss cherries with powdered sugar, cornstarch (if using), lemon zest, and vanilla extract.
Arrange cherries in the tart shell, fanning them out neatly.
Dot the surface with butter cubes.
Bake for 30-35 minutes until crust is golden and cherries are bubbling.
Notes
Use fresh, firm cherries for best texture.
Cornstarch helps prevent a runny filling.
For store-bought pastry, use a sugar-free option.
Chill tart for 20 minutes before serving.
- Prep Time: 20
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: French/Provencal
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 200
- Sugar: 15g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg