Description
A perfect summer dessert with a flaky pastry crust and juicy cherry filling. Simple, family-friendly, and bursting with fresh summer flavor.
Ingredients
1 kg fresh cherries, pitted
1 sheet ready-made or homemade shortcrust pastry
100 g powdered sugar
30 g unsalted butter, cubed
1 tablespoon cornstarch or flour (optional for thickening)
1 teaspoon vanilla extract (optional)
1 egg yolk (optional for glaze)
Instructions
Rinse cherries and pit them carefully. If using frozen cherries, thaw slightly. Roll out the shortcrust pastry into a tart pan, trimming excess dough. Prick the bottom with a fork. For a crisp crust, bake the dough blind at 180°C for 10 minutes, then let cool slightly.
In a bowl, mix sugar, butter, and cornstarrch. Toss with cherries until evenly coated. Transfer filling to the pastry shell. Brush the edges with beaten egg yolk for a golden finish (optional). Bake at 180°C for 35-40 minutes until the pastry is golden and the filling is bubbling.
Notes
Use fresh cherries if possible for best flavor.
Leftover tart can be stored in an airtight container for up to 2 days.
Adjust sugar to taste depending on cherry sweetness.
- Prep Time: 20
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 40mg