Sour cherry tart is a timeless dessert that perfectly balances tartness and sweetness in every bite. Originating from European kitchens, this delightful treat has won hearts with its vibrant flavor and flaky crust. It’s the kind of dessert that feels both elegant and comforting, making it ideal for any occasion.
We love how simple ingredients come together to create something truly special. Using fresh or frozen sour cherries gives the tart a bright, tangy kick that pairs beautifully with a buttery pastry. Whether you’re a seasoned baker or just starting out, this sour cherry tart recipe is straightforward and rewarding.
Let’s dive into making a dessert that’s sure to impress your family and friends. With a few easy steps, we’ll have a stunning tart that’s bursting with flavor and perfect for sharing.
Ingredients
To craft the perfect Sour Cherry Tart, we gather a selection of high-quality ingredients that ensure the buttery crust and tangy filling deliver an unforgettable dessert experience. Below are the essential components broken down for each part of the tart.
For the Tart Crust
- 1 ¼ cups (160 g) all-purpose flour, sifted
- ½ cup (115 g) cold unsalted butter, cut into small cubes
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 2 to 3 tablespoons ice water
Tip: Use cold butter and ice water to achieve a flaky, tender crust.
For the Sour Cherry Filling
- 3 cups (450 g) fresh or frozen sour cherries, pitted
- ¾ cup (150 g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Tip: Toss cherries with cornstarch and sugar before cooking to avoid a runny filling.
For the Glaze (Optional)
- ¼ cup (60 ml) apricot jam, strained
- 1 tablespoon water
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ¼ cups (160 g) | Sifted |
| Cold unsalted butter | ½ cup (115 g) | Cubed |
| Granulated sugar | 1 cup total | ¼ cup crust, ¾ cup filling |
| Egg yolk | 1 large | |
| Ice water | 2-3 tablespoons | Adjust as needed |
| Sour cherries | 3 cups (450 g) | Pitted, fresh or frozen |
| Cornstarch | 2 tablespoons | For thickening filling |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Vanilla extract | 1 teaspoon | |
| Almond extract | ½ teaspoon | Optional for extra aroma |
| Apricot jam | ¼ cup (60 ml) | For glaze, optional |
| Water | 1 tablespoon | To thin glaze |
With these ingredients, we set the foundation for a richly flavored and beautifully textured sour cherry tart that captures the essence of this beloved classic dessert.
Equipment Needed
To create our Sour Cherry Tart with precision and ease, having the right tools at hand is essential. Below is a detailed list of equipment that ensures smooth preparation, baking, and presentation.
- 9-inch tart pan with removable bottom
This allows for easy removal of the tart while keeping its shape intact.
- Mixing bowls (medium and large)
For combining the crust ingredients and preparing the cherry filling separately with efficiency.
- Pastry blender or food processor
Necessary to cut cold butter into the flour, ensuring a flaky crust texture.
- Measuring cups and spoons
To measure ingredients like flour, sugar, cornstarch, and liquids accurately.
- Rolling pin
Helps us roll the dough evenly for a uniform crust thickness.
- Fine mesh sieve or sifter
To sift flour or sprinkle powdered sugar for garnish if desired.
- Spatula or wooden spoon
Useful for mixing filling ingredients gently without crushing cherries.
- Cooling rack
Allows the tart to cool evenly after baking, avoiding sogginess.
- Oven mitts
For safety when handling hot pans during and after baking.
| Equipment | Purpose |
|---|---|
| 9-inch tart pan with removable bottom | Shape and easy release of tart |
| Mixing bowls (medium and large) | Mixing crust and filling ingredients |
| Pastry blender or food processor | Incorporate butter into flour |
| Measuring cups and spoons | Precise ingredient measurements |
| Rolling pin | Roll out the tart dough evenly |
| Fine mesh sieve or sifter | Sift dry ingredients or garnish |
| Spatula or wooden spoon | Stir filling gently without mash |
| Cooling rack | Cool the tart to maintain texture |
| Oven mitts | Safe handling of hot bakeware |
Equipping ourselves with these essential tools lets us focus fully on creating a vibrant sour cherry tart with a flaky crust and luscious filling. Each item contributes to flawless execution at every step from preparation to presentation.
Prep Work
Before assembling our Sour Cherry Tart, thorough preparation sets the foundation for a flawless bake. Let’s carefully prepare both the tart crust and the luscious sour cherry filling.
Preparing the Tart Crust
To achieve a perfectly flaky and buttery crust, follow these precise steps:
- Chill the Butter and Water: Ensure the unsalted butter is cold and cut into small cubes. Keep the ice water chilled to prevent melting the butter during mixing. This is key to a tender, flaky crust.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, and salt. Sifting aerates the ingredients, promoting an even texture.
- Cut in Butter: Using a pastry blender or food processor pulse the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces. This uneven texture helps create the flaky layers.
- Add Egg Yolk and Ice Water: Lightly beat the egg yolk and add it to the mixture. Gradually drizzle in the ice water, mixing gently with a spatula or wooden spoon just until the dough begins to come together. Avoid overworking.
- Form and Chill the Dough: Gather the dough into a ball, flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten for easier rolling and prevents shrinkage during baking.
| Step | Key Action | Purpose |
|---|---|---|
| Chill Butter & Water | Keep ingredients cold | Ensure flakiness |
| Sift Dry Ingredients | Aerate flour, sugar, salt | Smooth even dough structure |
| Cut in Butter | Create pea-size pieces | Form flaky layers |
| Add Egg Yolk & Water | Combine gently | Bind dough, prevent toughness |
| Chill Dough | Refrigerate 30+ minutes | Relax gluten, ease handling |
Preparing the Sour Cherries
Perfect sour cherry filling begins with fresh preparation to maintain the dessert’s vibrant tartness and delicate sweetness.
- Pit the Cherries: Wash and pit approximately 2 cups of sour cherries, removing stems and pits carefully to avoid bruising. Use a cherry pitter or the tip of a knife.
- Combine with Sugar and Cornstarch: In a medium bowl, toss the pitted cherries with 3/4 cup granulated sugar and 2 tablespoons cornstarch. The sugar balances the tartness while cornstarch thickens the juices during baking.
- Add Lemon Juice and Extracts: Stir in 1 tablespoon fresh lemon juice for brightness. Optionally add 1/2 teaspoon almond or vanilla extract to enhance the flavor complexity.
- Let Rest: Allow the mixture to sit for 10 minutes. This maceration helps extract cherry juices and dissolves the sugar for a juicy filling.
| Ingredient | Quantity | Function |
|---|---|---|
| Sour Cherries | 2 cups (pitted) | Tart and juicy filling base |
| Granulated Sugar | 3/4 cup | Sweetens and balances flavor |
| Cornstarch | 2 tablespoons | Thickens filling during bake |
| Lemon Juice | 1 tablespoon | Adds brightness and acidity |
| Almond/Vanilla | 1/2 teaspoon (opt) | Enhances flavor depth |
With the tart crust chilling and the sour cherry filling prepared, we are set to assemble a tart that perfectly balances flaky richness with a vibrant burst of sour cherry flavor.
Instructions
Follow these detailed steps to create our delicious Sour Cherry Tart with a perfectly flaky crust and vibrant filling.
Making the Tart Crust
- Chill the butter and ice water in the refrigerator for at least 30 minutes to ensure flakiness.
- In a large mixing bowl, whisk together 1 ¼ cups all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon salt until well combined.
- Using a pastry blender or food processor, cut in ½ cup cold unsalted butter cut into small cubes. Mix until the mixture resembles coarse crumbs with pea-sized bits of butter.
- In a small bowl, whisk 1 egg yolk with 2 tablespoons ice water.
- Slowly add the egg yolk mixture to the flour mixture, gently stirring to bring the dough together. Add up to 1 tablespoon more ice water if needed—avoid overmixing.
- Gather the dough, form it into a disk about 1 inch thick, wrap it in plastic wrap, and chill for at least 1 hour in the refrigerator.
Blind Baking the Crust
- Preheat the oven to 375°F (190°C).
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to soften for rolling.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Gently place the dough into a 9-inch tart pan with a removable bottom, pressing it into the edges and trimming excess.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes to set the crust.
- Remove the parchment and weights, then bake for an additional 8–10 minutes until the crust is light golden.
- Transfer to a cooling rack and let cool completely before filling.
Preparing the Cherry Filling
- Pit 4 cups fresh or frozen sour cherries and place them in a large bowl.
- Add ¾ cup granulated sugar and 3 tablespoons cornstarch to the cherries.
- Pour in 1 tablespoon fresh lemon juice and, if desired, ½ teaspoon almond or vanilla extract.
- Toss gently until the cherries are evenly coated.
- Let the mixture sit for 15 minutes to release juices and thicken slightly.
Assembling the Tart
- Preheat the oven to 350°F (175°C).
- Evenly spoon the sour cherry filling into the cooled tart crust, spreading it out to the edges.
- Smooth the surface gently with a spatula ensuring an even layer of cherries.
Baking the Tart
- Place the assembled tart on a middle oven rack.
- Bake for 40-45 minutes until the filling is bubbling and the crust edges are deeply golden brown.
- Remove the tart from the oven and let it cool on a wire rack for at least 1 hour to allow the filling to set perfectly.
Adding the Glaze (Optional)
- Warm 3 tablespoons apricot jam in a small saucepan over low heat until liquid.
- Using a pastry brush, gently brush the jam over the tart filling and crust edges for a shiny, enticing finish.
- Let the glaze set for 15 minutes before serving.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Chilling dough | Refrigerator | 1 hour | Allows for flakiness |
| Blind baking crust | 375°F (190°C) | 15 + 8-10 minutes | Use parchment and weights |
| Baking tart | 350°F (175°C) | 40-45 minutes | Filling should bubble |
| Cooling tart | Room temperature | 1 hour | Filling sets perfectly |
| Glazing tart (opt.) | Low heat (jam) | 15 minutes for setting | Adds shine and flavor |
This method guarantees a delightful sour cherry tart with a crisp buttery crust and luscious filling ready to impress.
Serving Suggestions
To elevate our Sour Cherry Tart experience, we can pair it with complementary flavors and textures that highlight the tart’s vibrant sweet-tart profile. Here are our top serving ideas to impress guests and satisfy sweet cravings:
Classic Pairings
- Serve a slice warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream to balance the tartness with creamy smoothness.
- A drizzle of honey or maple syrup adds subtle sweetness and enhances the cherry aroma.
Beverage Complements
- For a refreshing contrast, offer chilled sparkling water garnished with lemon slices.
- Serve alongside a cup of black tea or espresso to cut through the sweetness and amplify the dessert’s fruitiness.
Garnishing Ideas
- Sprinkle lightly with powdered sugar to add visual appeal and a touch of extra sweetness.
- Top with fresh mint leaves for a pop of color and an herbal hint.
Serving Temperature Recommendations
We recommend serving the tart either:
| Temperature | Effect |
|---|---|
| Warm (about 110°F / 43°C) | Filling is soft, crust is crisp, flavors are more pronounced |
| Room temperature (68–72°F / 20–22°C) | Texture firms slightly, ideal for clean slices and enhanced tartness |
By applying these suggestions, we ensure our Sour Cherry Tart delights every sense—from visual appeal to taste and texture—making every bite truly memorable.
Storage Tips
Proper storage of our Sour Cherry Tart ensures it maintains its delicious flavor and texture for days. Follow these guidelines to keep your tart tasting fresh and luscious.
Refrigeration
- Allow the tart to cool completely on a wire rack before storing.
- Cover the tart loosely with plastic wrap or place it in an airtight container to prevent moisture loss.
- Refrigerate the tart for up to 4 days. The cool environment preserves the tart filling and keeps the crust from becoming soggy.
Freezing
- To freeze, wrap the cooled tart tightly in plastic wrap, then in aluminum foil for extra protection.
- Label with the freezing date.
- Freeze for up to 2 months. This method locks in the bright, tart flavors of the cherries while protecting the crust.
- To thaw, place the tart in the refrigerator overnight. Reheat in a preheated oven at 350°F for 10–15 minutes to refresh the crust’s crispness.
Serving After Storage
- For best results, serve the tart slightly warmed to revive the buttery crust and enhance the cherry filling aroma.
- Avoid microwaving as it can soften the crust excessively.
Storage Summary Table
| Storage Method | Preparation | Duration | Tips |
|---|---|---|---|
| Refrigeration | Cool completely, cover well | Up to 4 days | Prevent condensation |
| Freezing | Wrap tightly, label date | Up to 2 months | Thaw in fridge, reheat in oven |
Conclusion
Creating a sour cherry tart is a rewarding experience that brings together simple ingredients and thoughtful preparation. With the right tools and techniques, we can achieve a dessert that’s both visually stunning and bursting with flavor.
Whether served warm or at room temperature, this tart promises to be a crowd-pleaser that elevates any occasion. By following these steps, we’re well on our way to mastering a timeless classic that’s as delightful to make as it is to enjoy.
Frequently Asked Questions
What makes a sour cherry tart special?
A sour cherry tart is special due to its perfect balance of tartness from the cherries and sweetness from the sugar, paired with a flaky buttery crust, creating an elegant yet comforting dessert.
What ingredients are needed for the tart crust?
The crust requires all-purpose flour, cold unsalted butter, granulated sugar, salt, an egg yolk, and ice water to achieve a flaky texture.
What goes into the sour cherry filling?
The filling includes pitted sour cherries, sugar, cornstarch, lemon juice, and optional flavor extracts for enhanced taste.
Do I need special equipment to make the tart?
Yes, key tools include a 9-inch tart pan with a removable bottom, mixing bowls, a pastry blender or food processor, rolling pin, measuring cups and spoons, spatula, sieve, cooling rack, and oven mitts.
How do I prepare the tart crust properly?
Chill the butter and ice water, mix dry ingredients, cut in butter, add egg yolk and water, then chill the dough to ensure flakiness before baking.
What’s the best way to prepare the sour cherry filling?
Pit the cherries, mix with sugar and cornstarch, add lemon juice and extracts, then let the mixture rest to develop flavor and juiciness.
How do I bake the perfect sour cherry tart?
Blind bake the crust until golden, add the filling, bake until bubbling, and optionally brush with apricot jam for a shiny finish.
How should I serve a sour cherry tart?
Serve warm or room temperature with vanilla ice cream or whipped cream, garnished with powdered sugar and fresh mint for added flavor and presentation.
How long can I store a sour cherry tart?
Store in the refrigerator for up to 4 days, covered loosely to maintain freshness.
Can I freeze a sour cherry tart?
Yes, wrap tightly in plastic wrap and foil to freeze for up to 2 months; thaw and reheat gently before serving.