Easy Cherry Tart Recipe

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 it will come together even faster. A tart is the perfect dessert to make when you are short on time but still want to serve a special dessert.

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.

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! I used in for my Rustic Peach Pie recipe also.

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 cherry topping on hand and a pie crust in the freezer I threw it together in no time.

This sweet and tart cherry topping is also the perfect topping to balance out the richness of a cheese cake also.

You can use the cherry topping recipe below or you can use homemade Cherry Cobbler topping or canned pie filling.

Here is how you can make it.

Tart & Pie Filling Tips

When cooking the 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 tart filling ahead of time and use it 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.

 Cherry Tart Filling Ingredients

• canned Dark Sweet Cherries in syrup or cherry pie filling
• cornstarch: this is used for the thickener
• vanilla extract
• one lime or lemon
• Juice from lime or lemon
• a pie crust: homemade or store bought pie crust. you will need two store bought pie crusts. one for the bottom and one for the lattice topping.

Directions

• Make the cherry filling ahead of time. It will need to cool before you can pour it into the tart crust. See the recipe card for the full directions.
• Once the topping is room temp then you can fill your tart or pie crust.
• Bake the tart until filling is bubbling and crust is a golden brown.
• Cool before serving.
• Serve with whipped cream, ice cream or sweetened creme fraiche

Other fruit fillings

Tarts can be made with any flavor fruit topping you please.

• Blueberry Sauce Filling
• Strawberry Sauce Filling

For Christmas I like to make this Raspberry Tart also known as a Linzertorte.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

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.

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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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