Easy Cherry Tart
This 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. If making a homemade crust recipe for the Easy Cherry Tart it will of course take a bit longer to make but will be so worth it. Read on for my favorite homemade crust recipe.
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.
Have you noticed most of my posts are for dessert recipes like this Easy Cherry Tart recipe? I’ve been trying to change that.
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!
The Easy Cherry Tart recipe in Ziplist format for easy saving and print
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.
- 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
- 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