Simple and Easy Cherry Tart Recipe

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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.

In this case dessert.


Easy, Cherry Tart, Cherry, Lattice Pie Crust, Pie, Cherry Pie Recipe

Have you noticed most of my posts are for dessert recipes like this Easy Cherry Tart recipe? I’ve been trying to change that.
Taking pictures for my blog is an ordeal that must be done outside my home on my back porch most of the time, with lots of planning. Normally I prepare something early in the day and in the early afternoon the natural light coming onto the porch is almost perfect. Well not really but good enough that I can get a couple of decent pictures.
Roxy’s recipe was made with fresh strawberries but I wanted to change it up a bit and used canned cherries to make a topping. In my zeal I made way too much topping for the cheese cake so I had a small bowl cherry filling left over.
Easy, Cherry, Tart, Easy Cherry Tart, Lattice Crust, Homemade pie crust

Cherry Tart with a lattice crust

What to do? What to do? The cheesecake was long gone and I couldn’t bear to let the leftover cherry topping go to waste. Then I remembered that I had a pie crust in the freezer.

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.
And since I had a bowl of topping and a crust in the freezer I threw it together in no time.
The mellow cherry topping was perfect for the richness of the cheese cake but for the tart I needed to bump it up a notch and added some lime zest and lime juice. It turned out sweet with just a tang of tart. Here is how you can make it.
Simple, Easy, Cherry, Tart Recipe

Simple Cherry Tart

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.
Easy, Cherry Tart,  Recipe

Easy Cherry Tart Recipe

Simple and Easy Cherry Tart Recipe
Prep time
Cook time
Total time
Serves: 1 Cherry Tart or Pie
  • 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
  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

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

Cherry Limeade, Simple Syrup, Summer drink recipes

Cherry Limeade made with a cherry simple syrup

Cherry Limeade Recipe

Cherry Recipes, Cherry Cookie Bar, Solo Sweet 16 Recipe Contest

Sweet Cherry Almond Cookie Bars

Cherry Pie Rolls, Recipe, Cherry Desserts, Bake Sale, No Kid Hungry

Cherry Pie Rolls

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  1. Ann says

    This may have been an easy tart to make, but it's also stunning! Thank you for the recipe recommendation for the crust! I understand about blogging and photographing dinner….it doest take some planning!

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