Easy Cherry Tart Recipe

 Easy Cherry Tart

Over Father’s Day weekend I tried out a recipe for a Crème Fraiche Cheesecake I found online at Roxy’s Kitchen. I loved the way the recipe turned out but the pictures turned out blah. I hate it whenever I make something I plan to blog about during an actual meal and the family is sitting around waiting for it.

You've seen me mention the pie crust from Ree Drummond, The Pioneer Woman’s cookbook before. I am not lying when I say it is the best pie crust ever. Ree mentions in her book and on her blog that the recipe is not actually hers but came from one of her readers, Sylvia L. I agree with Ree, it is the best pie crust ever. It has a great flavor and is so flaky!

One of the simplest desserts to make and one of the most scrumptious to eat is a fruit tart.

Easy Cherry Tart & Pie Filling Tips

When cooking the easy cherry tart filling if your heat is too high and the filling starts to boil rapidly most of the cherries will break apart and lose their shape. Your topping will still taste good but you won't see any whole cherries in it.

• Another problem that might occur if you start out with too high of a temperature is that the cornstarch may lump. If you find you have some unappealing white lumps floating around in your topping scoop them out with a spoon.
• If you plan to make the easy cherry tart filling ahead of time to be used later that day or even the next day as a dessert topping, homemade ice cream topping or pie or tart filling you can store it in a covered bowl in the refrigerator.
• You should wait until the easy cherry tart filling is at room temp before moving it to the refrigerator. The condensation from the hot  filling will settle on the lid or plastic wrap and will make your filling watery, affecting the flavor and thickness.

How to make the Easy Cherry Tart Recipe

 Ingredients

• 2- 15 oz canned Del Monte Dark Sweet Cherries in syrup
• 3 tbs cornstarch
• 1 tsp vanilla extract
• Zest from one lime or lemon
• Juice from half of a lime or lemon
• Pie or Tart crust of choice

Directions

1. Pour the dark cherries and their syrup into a heavy sauce pan.
2. Add the cornstarch.
3. Turn your stove on medium low.
4. Gently stir to break up the lumps of cornstarch.
5. Once the cornstarch lumps are dissolved turn the heat up to medium.
6. Bring cherries to a gentle boil, about ten minutes.
7. Stir until thickened.
8. Once the filling has thickened remove the pot from the heat.
9. Gently stir in the vanilla extract, lime zest and juice.
10. Allow the cherry filling cool to room temperature before using as a pie or tart filling.
11. Once the topping is room temp then you can fill your tart or pie crust.
12. Bake tart or pie for 45-50 minutes until filling is bubbling and tart or pie crust is a golden brown.
13. Cool on a cooling rack.
14. Serve with whipped cream, ice cream.or sweetened creme fraiche
15. 8-10 servings

Simple and Easy Cherry Tart Recipe

Arlene Mobley - Flour On My Face

This Simple and Easy Cherry Tart recipe comes together so fast you will not believe it. If you have a premade crust or even one that is in the freezer like I used here  it will come together even faster.

5 from 1 vote

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Prep Time 12 minutes mins

Cook Time 20 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 135 kcal

Ingredients  

1x2x3x

• ▢ 30 oz canned Del Monte Dark Sweet Cherries in syrup (2 cans)
• ▢ 3 tbs cornstarch
• ▢ 1 tsp vanilla extract
• ▢ Zest from one lime or lemon
• ▢ Juice from half of a lime or lemon
• ▢ Pie or Tart crust of choice

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Instructions 

• Pour the dark cherries and their syrup into a heavy sauce pan. Add the cornstarch.
• Turn your stove on medium low. Gently stir to break up the lumps of cornstarch.
• Once the cornstarch lumps are dissolved turn the heat up to medium.
• Bring cherries to a gentle boil, about ten minutes. Stir until thickened.
• Once the filling has thickened remove the pot from the heat.
• Gently stir in the vanilla extract, lime zest and juice.
• Allow the cherry filling cool to room temperature before using as a pie or tart filling. Once the topping is room temp then you can fill your tart or pie crust.
• Bake tart or pie for 45-50 minutes until filling is bubbling and tart or pie crust is a golden brown.
• Cool on a cooling rack.
• Serve with whipped cream, ice cream.or sweetened creme fraiche

Nutrition

Calories: 135kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 19mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 218IUVitamin C: 4mgCalcium: 12mgIron: 1mg

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Looking for more cherry recipes? You might also like these recipes using cherries

Cherry Limeade Recipe

Sweet Cherry Almond Cookie Bars

Cherry Pie Rolls