12 Cherry Tart Recipes That Impress

Got a craving for something sweet and show-stopping? Cherry tarts are the perfect blend of tart and sweet, with a buttery crust that impresses every time. Whether you’re a baking pro or a newbie, these 12 recipes will have you whipping up gorgeous desserts in no time. Let’s dive in!

Classic Cherry Tart

Perhaps the finest way to showcase summer cherries is inside a buttery, flaky pastry. This classic cherry tart lets the fruit shine with a simple sugar and vanilla filling, all baked to golden perfection.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 3–4 tablespoons ice water

For the Filling

• 4 cups fresh sweet cherries, pitted and halved
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 1 large egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
2. Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. Add more water, a teaspoon at a time, if needed. Gather the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Carefully transfer it to a 9-inch tart pan, pressing gently into the bottom and sides. Trim excess dough flush with the rim.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment and weights. Brush the crust lightly with the beaten egg and bake for another 5 minutes, until just golden. Let cool slightly.
5. In a bowl, combine the halved cherries, sugar, cornstarch, lemon juice, and vanilla. Stir gently to coat. Let the mixture sit for 5 minutes.
6. Pour the cherry filling into the pre-baked crust, spreading evenly. Arrange any remaining cherries on top for a neat look.
7. Bake the tart at 375°F for 25–30 minutes, until the filling is bubbling and the crust is deep golden. If the edges brown too fast, cover them with foil.
8. Let the tart cool on a wire rack for at least 30 minutes before slicing. The filling will set as it cools.

Bite into this tart and you'll experience a burst of bright cherry flavor balanced by a tender, buttery crust. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Chocolate Cherry Tart

A rich chocolate tart meets sweet roasted cherries in this showstopping dessert. The buttery shortbread crust provides a crisp foundation for a silky ganache, topped with glistening cherry halves.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

Shortbread Crust

• 1 1/4 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon pure vanilla extract

Chocolate Ganache Filling

• 8 ounces high-quality dark chocolate (60-70% cacao), finely chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon pure vanilla extract

Roasted Cherry Topping

• 1 pound ripe sweet cherries, halved and pitted
• 2 tablespoons granulated sugar
• Pinch of flaky sea salt

Instructions

1. Preheat oven to 350°F. In a food processor, pulse flour, confectioners' sugar, and salt until combined. Add cold butter cubes and pulse until mixture resembles coarse meal with pea-sized butter bits. Drizzle in vanilla and pulse again until dough just holds together when pressed.
2. Press dough evenly into bottom and up sides of a 9-inch tart pan with removable bottom. Prick bottom with a fork, then freeze for 15 minutes.
3. Line chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake another 10–12 minutes until golden brown. Let cool completely on a wire rack.
4. While crust cools, increase oven to 375°F. Toss cherry halves with granulated sugar and a pinch of flaky sea salt. Spread in a single layer on a parchment-lined baking sheet. Roast for 10–12 minutes until softened and slightly caramelized, then let cool on the pan.
5. For ganache, place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream over medium until small bubbles form around edges (do not boil). Pour hot cream over chocolate, let stand 3 minutes, then add butter and vanilla. Stir slowly until smooth and glossy.
6. Pour ganache into cooled tart crust, spreading evenly. Arrange roasted cherry halves on top, pressing gently so they adhere. Refrigerate uncovered for at least 2 hours until ganache is firm.
7. To serve, carefully remove tart from pan and slice with a sharp knife dipped in hot water. Wipe blade between cuts.

With its crunchy shortbread, luscious ganache, and jammy cherries, each bite is a harmony of textures and flavors. Serve chilled, perhaps with a dollop of whipped cream or a dusting of cocoa powder. It's a dessert that feels both elegant and approachable.

Almond Cherry Tart

Perhaps you've always wanted to make a show-stopping tart without the stress of homemade pastry. This Almond Cherry Tart uses store-bought puff pastry as a shortcut, letting the luscious almond frangipane and juicy cherries take center stage. With a methodical approach, you'll create a dessert that looks like it came from a French patisserie.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

• 1 sheet (about 9×9 inches) frozen puff pastry, thawed overnight in the refrigerator
• 1/2 cup (1 stick) high-quality unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure almond extract
• 1 cup finely ground almond flour
• 2 tablespoons all-purpose flour
• 1/4 teaspoon fine sea salt
• 2 cups fresh or frozen sweet cherries, pitted (if frozen, thawed and patted dry)
• 1 tablespoon powdered sugar, for optional dusting
• 1/4 cup sliced almonds, for topping

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, gently roll the thawed puff pastry sheet to a 10×10 inch square, then transfer to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut through the pastry. Prick the inner area all over with a fork to prevent puffing.
3. In a medium bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. (Tip: ensure butter is truly softened to avoid lumps.)
4. Add the eggs one at a time, beating well after each addition, then mix in the almond extract.
5. In a small bowl, whisk together the almond flour, all-purpose flour, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
6. Spread the frangipane evenly over the inner area of the puff pastry (within the scored border).
7. Arrange the pitted cherries over the frangipane, pressing them in gently.
8. Sprinkle the sliced almonds over the cherries.
9. Bake for 30-35 minutes, until the pastry is golden brown and the frangipane is set and slightly puffed. (Tip: rotate the baking sheet halfway through for even browning.)
10. Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.

Glazed with a light dusting of powdered sugar, this tart offers a delightful contrast between the flaky, buttery crust and the soft, nutty filling. The cherries burst with sweetness, making each bite a perfect balance of textures and flavors. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Vegan Cherry Tart

Vegan baking can be just as indulgent and satisfying as traditional baking, especially when fruit is the star. This cherry tart combines a flaky, buttery crust with a luscious coconut cream filling and fresh cherries that soften and caramelize in the oven. Perfect for a spring dessert that feels both elegant and wholesome.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 1/4 cup cold-pressed coconut oil, solid but spreadable
• 1/4 cup ice-cold water
• 1 tablespoon organic cane sugar
• 1/4 teaspoon fine sea salt
• 3 cups fresh sweet cherries, pitted and halved
• 1/2 cup full-fat coconut cream, from a chilled can
• 1/3 cup pure maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan with a removable bottom.
2. In a large bowl, whisk together the all-purpose flour, sugar, and salt. Add the solid coconut oil and cut it in with a pastry blender until the mixture resembles coarse crumbs with pea-sized bits. Tip: Keep the coconut oil cold for a flakier crust.
3. Drizzle the ice-cold water over the flour mixture, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Press the dough evenly into the bottom and up the sides of the prepared pan. Refrigerate for 15 minutes to firm up. Tip: Press the dough to an even thickness for uniform baking.
4. Meanwhile, prepare the filling: In a medium bowl, stir together the fresh cherries, coconut cream, maple syrup, cornstarch, and vanilla extract until well combined. Set aside.
5. After chilling, prick the crust bottom several times with a fork, then bake for 15 minutes until lightly golden. Remove from the oven and let cool for 5 minutes.
6. Pour the cherry filling into the pre-baked crust, spreading the cherries in an even layer. Return to the oven and bake for 25–30 minutes, until the filling is bubbly around the edges and slightly set in the center when jiggled. Tip: To check doneness, gently jiggle the pan; the center should be just barely wobbly.
7. Let the tart cool completely on a wire rack before slicing. For cleaner slices, chill the tart for 1 hour after cooling.

When you slice into this tart, the tender cherries contrast beautifully with the crisp crust and the creamy coconut filling. Serve it slightly chilled or at room temperature with a dollop of whipped coconut cream. The natural sweetness of the cherries shines, making this a dessert that feels both light and decadent.

Gluten-Free Cherry Tart

Here's how to create a stunning gluten-free cherry tart that's as beautiful as it is delicious. This tart features a nutty almond flour crust, a luscious cherry compote filling, and a glossy finish that will impress any guest.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• 1 ½ cups super-fine almond flour
• ¼ cup unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• 1 large farm-fresh egg yolk
• ½ teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt

Filling

• 3 cups dark sweet cherries, pitted (fresh or frozen)
• ½ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Glaze

• ¼ cup apricot jam
• 1 tablespoon water

Instructions

1. Preheat your oven to 350°F.
2. In a food processor, pulse together the almond flour, sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse meal with pea-sized butter pieces. (Tip: Do not over-process; these butter chunks create a flaky crust.)
3. Add the egg yolk and vanilla extract; pulse just until the dough comes together when pinched.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom, going up the sides. Use the bottom of a measuring cup to press firmly. Chill the crust for 15 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment and bake for another 8 minutes until golden brown. Let cool completely.
6. In a medium saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices, about 5 minutes.
7. In a small bowl, whisk together the cornstarch and cold water to make a smooth slurry. (Tip: Ensure no lumps remain for a silky texture.)
8. Add the slurry to the cherry mixture and bring to a boil, stirring constantly. Cook until the compote thickens, about 2 minutes. (Visual cue: it should coat the back of a spoon.)
9. Remove the compote from heat and let it cool to room temperature. Once cool, spoon it into the baked tart crust.
10. In a small saucepan, warm the apricot jam and water over low heat, stirring until smooth. (Tip: If the jam has chunks, strain it through a fine-mesh sieve for a flawless glaze.)
11. Using a pastry brush, apply the warm glaze evenly over the cherry filling to create a glossy finish.
12. Refrigerate the tart for at least 1 hour before serving to allow the filling to set.

No two slices are alike, with each bite offering a burst of tart cherry balanced by the nutty crust. Serve slightly chilled with a dollop of whipped cream for a perfect summer dessert.

No-Bake Cherry Tart

Here is a delightful no-bake cherry tart that combines a crunchy nut crust with a luscious cherry mousse, topped with fresh cherries. It's an easy, elegant dessert perfect for warm days.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

Crust

• 1 cup finely ground almond flour
• 1/2 cup finely chopped pecans
• 2 tablespoons pure maple syrup
• 1/4 teaspoon fine sea salt

Cherry Mousse

• 2 cups pitted fresh or thawed frozen sweet cherries
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unflavored gelatin powder
• 3 tablespoons cold water
• 4 ounces cream cheese, softened
• 1 cup chilled heavy cream

Topping

• 1 cup fresh cherries, halved and pitted
• 2 tablespoons honey

Instructions

1. In a medium bowl, combine the almond flour, chopped pecans, maple syrup, and salt. Stir until the mixture holds together when pressed.
2. Press the crust mixture firmly into the bottom of a 9-inch tart pan with a removable bottom. Use the bottom of a measuring cup to pack it evenly. Tip: For a cleaner edge, lightly grease your fingers or the cup with a little oil.
3. Place the tart pan in the freezer to set while you prepare the mousse, about 15 minutes.
4. In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes to bloom.
5. In a saucepan, combine the cherries and sugar. Cook over medium heat, stirring occasionally, until the cherries release their juices and the sugar dissolves, about 5 minutes. Remove from heat.
6. Transfer the cherry mixture to a blender and puree until smooth. Strain through a fine-mesh sieve into a clean bowl to remove any skins or seeds. You should have about 1 1/2 cups of puree.
7. Whisk the bloomed gelatin into the warm cherry puree until completely dissolved. Let it cool to room temperature, but do not let it set.
8. In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually beat in the cherry-gelatin mixture until fully incorporated.
9. In a separate chilled bowl, whip the heavy cream and vanilla extract until soft peaks form. Tip: Be careful not to overwhip, or the cream will become grainy. You want it to hold its shape but still be creamy.
10. Gently fold the whipped cream into the cherry-cream cheese mixture until no white streaks remain. Use a rubber spatula and fold in a figure-eight motion for even distribution.
11. Pour the mousse over the chilled crust and spread it evenly. Tap the pan gently on the counter to release air bubbles.
12. Cover the tart loosely with plastic wrap and refrigerate for at least 4 hours, or until the mousse is firm.
13. Just before serving, arrange the halved cherries on top of the set mousse. Drizzle with honey.
14. For a clean slice, dip a sharp knife in hot water and wipe dry before each cut.

Creamy and refreshing, this no-bake cherry tart has a lovely contrast between the crunchy nut crust and the silky mousse. Serve it chilled on a hot afternoon topped with extra fresh cherries if you like. You can also swap the nuts for gluten-free graham cracker crumbs if you have an allergy.

Mini Cherry Tarts

Gather your ingredients and preheat your oven to 350°F. These mini cherry tarts are perfect for a quick dessert that looks impressive but is surprisingly simple to make.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 3-4 tablespoons ice water
• ¾ cup cherry jam, preferably seedless
• 1 teaspoon fresh lemon juice
• ½ cup cold heavy cream
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract
• Fresh cherries for topping (optional)

Instructions

1. In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk to blend.
2. Add the cold, cubed unsalted butter. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces.
3. Drizzle 3 tablespoons of ice water over the mixture and stir with a fork. Add more water, one tablespoon at a time, until the dough holds together when pressed.
4. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes. Tip: Chilling prevents shrinking during baking.
5. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out 8 circles. Tip: If you don't have a cutter, use a small bowl or glass.
6. Gently press each circle into the cups of a mini muffin pan, ensuring the dough goes up the sides. Prick the bottoms with a fork.
7. Bake at 350°F for 12-15 minutes, until the edges are golden brown. Let cool completely in the pan on a wire rack.
8. In a small bowl, stir together the cherry jam and fresh lemon juice until smooth.
9. Spoon about 1 tablespoon of the cherry mixture into each cooled tart shell.
10. In a separate bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip with a hand mixer on medium-high speed until stiff peaks form. Tip: Chilled cream and bowl whip faster and hold shape better.
11. Transfer the whipped cream to a piping bag fitted with a star tip. Pipe a rosette on top of each tart. Optionally, top with a fresh cherry.

Zesty and sweet, these mini cherry tarts offer a delightful contrast of flaky crust, jammy fruit, and light cream. They are perfect for parties or a simple afternoon treat. Enjoy them slightly chilled for the best texture.

Sour Cherry Tart

Venture into the world of tarts with this bright and tangy sour cherry version. The buttery shortcrust cradles a filling that's perfectly balanced between sweet and tart, with a hint of cinnamon. It's a stunning dessert that showcases the beauty of sour cherries.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 1 1/4 cups all-purpose flour (plus more for dusting)
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup granulated sugar
• 1 large farm-fresh egg yolk
• 1/4 cup ice water
• 1/4 teaspoon fine sea salt
• 4 cups fresh or frozen sour cherries, pitted (if frozen, thawed and drained)
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cold unsalted butter, cut into small pieces for topping

Instructions

1. In a food processor, combine flour, sugar, and salt. Add cubed cold butter and pulse until mixture resembles coarse meal. Tip: Ensure butter is very cold for a flaky crust. Add egg yolk and ice water; pulse until dough just comes together. Flatten into a disk, wrap in plastic, and refrigerate for 1 hour.
2. On a lightly floured surface, roll dough to a 12-inch circle, rolling from center outward for even thickness. Transfer to a 9-inch tart pan with removable bottom, pressing into edges. Trim excess dough. Prick bottom with fork. Refrigerate 30 minutes.
3. Preheat oven to 375°F.
4. In a large bowl, whisk together sugar, cornstarch, and cinnamon. Add cherries and lemon juice; toss gently to coat.
5. Pour cherry mixture into chilled crust. Dot with small butter pieces.
6. Bake for 45 minutes, until crust is golden and filling is bubbling. Tip: Place tart on a baking sheet to catch any drips. If edges brown too quickly, cover with foil.
7. Cool on wire rack for at least 2 hours before slicing. Tip: Letting it cool fully ensures clean slices.

My favorite way to serve this tart is slightly warm with a dollop of lightly whipped cream, which balances the tartness beautifully. The contrast between the crisp pastry and the jammy cherry filling is irresistible. You can also add a sprinkle of powdered sugar for a touch of sweetness.

Cherry Frangipane Tart

Keen to bake a stunning dessert that’s easier than it looks? This Cherry Frangipane Tart combines a buttery pastry base with a rich almond cream, topped with juicy cherries. The contrast of crunchy almonds and tender fruit makes every bite memorable.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons ice water

For the Frangipane

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon almond extract
• 1 cup finely ground almond flour
• 2 tablespoons all-purpose flour

For the Topping

• 2 cups fresh cherries, pitted
• 2 tablespoons sliced almonds
• 2 tablespoons apricot jam (optional, for glaze)

Instructions

1. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed butter and cut in with a pastry blender or fingertips until mixture resembles coarse meal.
2. Add 1 egg yolk and 1 teaspoon vanilla extract; stir. Drizzle in 2 tablespoons ice water, 1 tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes. (Tip: Keep butter cold for a flaky crust.)
3. On a floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing into edges. Trim excess dough. Prick bottom with a fork and chill for 15 minutes.
4. Preheat oven to 375°F. Line tart crust with foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove foil and weights, bake another 10 minutes until lightly golden. Set aside to cool slightly.
5. For frangipane: In a large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Add 2 eggs one at a time, beating well after each. Mix in 1 teaspoon almond extract.
6. Gently fold in 1 cup finely ground almond flour and 2 tablespoons all-purpose flour until just combined. Do not overmix. (Tip: Overmixing makes the frangipane tough.)
7. Spread frangipane evenly into the pre-baked crust. Arrange 2 cups pitted fresh cherries on top, pressing them gently into the almond cream. Sprinkle with 2 tablespoons sliced almonds.
8. Reduce oven to 350°F. Bake tart for 35–40 minutes, until frangipane is puffed, golden, and set in the center. (Tip: A toothpick inserted near center should come out clean.)
9. Optional: Warm 2 tablespoons apricot jam in a small saucepan until loose, then brush over warm cherries for shine. Cool tart completely on a wire rack before slicing.

Perfectly sliceable when cooled, this tart offers a crunchy crust, a creamy almond center, and bursts of cherry. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Cherry Ricotta Tart

Let me guide you through building a Cherry Ricotta Tart that’s both elegant and surprisingly easy. This dessert features a buttery, flaky crust filled with a velvety ricotta cream and topped with jammy roasted cherries. By following each step carefully, you’ll achieve a beautiful tart perfect for spring gatherings.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 1/2 cup cold unsalted butter, cut into small cubes
• 3 to 4 tablespoons ice water

For the Ricotta Filling

• 1 cup whole-milk ricotta, drained if watery
• 1/2 cup granulated sugar
• 2 large farm-fresh eggs
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

For the Roasted Cherry Topping

• 2 cups fresh sweet cherries, pitted and halved
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract

Instructions

1. Make the crust: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 teaspoon fine sea salt, and 1 tablespoon granulated sugar.
2. Add the 1/2 cup cold unsalted butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. (Tip: keep everything cold for a flaky crust.)
3. Drizzle 3 tablespoons ice water over the mixture and stir with a fork until the dough just begins to clump. If too dry, add the remaining tablespoon water. Turn the dough out onto a lightly floured surface and gather into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F. On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom. Press the dough into the fluted sides, trimming any excess. Prick the bottom all over with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5-7 minutes until the crust is lightly golden. Set on a wire rack to cool slightly. (Tip: don't skip blind baking – it prevents a soggy bottom.)
6. While the crust cools, make the filling: In a medium bowl, whisk together 1 cup whole-milk ricotta, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon fresh lemon juice, and 1 tablespoon cornstarch until smooth and well combined.
7. Pour the ricotta filling into the prebaked crust and spread evenly. Bake at 375°F for 20-25 minutes, until the filling is set but still slightly jiggly in the center. Remove and let cool completely on a wire rack. (Tip: the filling will continue to set as it cools.)
8. Meanwhile, prepare the cherry topping: In a small bowl, toss 2 cups pitted and halved fresh sweet cherries with 2 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1/4 teaspoon almond extract. Spread the cherries in a single layer on a parchment-lined baking sheet.
9. Roast the cherries in the same 375°F oven for 15-20 minutes, until they are softened and release their juices. Let cool slightly on the baking sheet.
10. Once the tart has cooled completely, spoon the roasted cherries and any juices evenly over the ricotta filling. Refrigerate the tart for at least 1 hour before serving to allow the flavors to meld and the filling to firm up.

Don't be surprised when the first bite reveals a creamy, cloud-like filling against the sweet-tart cherry jewels. This tart is perfect with a dollop of whipped cream or a scoop of vanilla ice cream. For a pretty presentation, dust with powdered sugar and serve at room temperature.

Bourbon Cherry Tart

A bourbon cherry tart is the perfect summer dessert, combining sweet-tart cherries with a whisper of smoky bourbon in a buttery, flaky crust. This step-by-step guide will walk you through creating a stunning tart that’s sure to impress.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 55 minutes

Ingredients

• 4 cups fresh sweet cherries, pitted and halved
• 1/4 cup quality bourbon
• 1/2 cup granulated sugar
• 2 tablespoons finely ground cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar (for crust)
• 1/4 teaspoon fine sea salt (for crust)
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice-cold water

Instructions

1. In a medium saucepan, combine the cherries, bourbon, 1/2 cup sugar, cornstarch, lemon juice, vanilla, and 1/4 teaspoon salt. Stir to coat.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and bubbles, about 8–10 minutes. Tip: Use a wooden spoon to prevent sticking.
3. Remove from heat and let the filling cool completely to room temperature. Tip: Cooling prevents a soggy crust.
4. Meanwhile, make the crust: In a food processor, pulse the flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add the cold butter cubes and pulse until the mixture resembles coarse meal with pea-sized butter pieces.
5. Drizzle the ice-cold water over the flour mixture and pulse until the dough just begins to come together. Do not overmix.
6. Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
7. Preheat oven to 375°F. On a floured surface, roll the dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch tart pan, pressing into the corners. Trim excess dough and prick the bottom with a fork.
8. Chill the lined tart pan for 15 minutes. Tip: This prevents shrinkage.
9. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake until golden, about 10 minutes more.
10. Pour the cooled cherry filling into the pre-baked crust, spreading evenly. Bake for 25–30 minutes, until the filling is bubbling and the crust is deep golden brown.
11. Let the tart cool on a wire rack for at least 20 minutes before slicing.

Warm from the oven, the filling is glossy and set, with a deep cherry flavor that's enhanced by the bourbon. Serve slices with a dollop of whipped cream or vanilla ice cream for a truly decadent treat.

Streusel Cherry Tart

Don't let the thought of making a tart from scratch intimidate you. This Streusel Cherry Tart combines a buttery, flaky pie crust with a luscious cherry filling and a crunchy crumb topping. With a few simple techniques, you'll have a stunning dessert that tastes like it came from a bakery.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

For the Crust

• 1 1/4 cups all-purpose flour (unbleached)
• 1 tablespoon granulated sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup cold unsalted butter (cut into small cubes)
• 3–4 tablespoons ice water

For the Cherry Filling

• 4 cups fresh or frozen tart cherries (pitted, if fresh)
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon almond extract

For the Streusel

• 1/2 cup all-purpose flour (unbleached)
• 1/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/4 cup cold unsalted butter (cut into small cubes)

Instructions

1. Make the crust: In a large bowl, whisk together 1 1/4 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add 1/2 cup cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 3 tablespoons ice water over the mixture and stir with a fork until the dough starts to come together; if it feels dry, add the remaining tablespoon of water. Turn the dough onto a work surface, gather into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Roll out the chilled dough on a lightly floured surface to a 12-inch round, about 1/8-inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the fluted edges. Trim any excess dough by rolling the rolling pin over the top edge. Prick the bottom of the crust with a fork and refrigerate for 20 minutes.
3. Preheat the oven to 375°F. Line the chilled crust with a sheet of foil, pressing it snugly against the dough, and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the foil and weights and continue baking for 10–12 minutes, until the crust is pale golden and set. Let cool completely on a wire rack. (Tip: For extra insurance against shrinking, chill the rolled crust in the tart pan for at least 20 minutes before blind baking.)
4. While the crust cools, prepare the filling: In a medium saucepan, combine the cherries, 1/2 cup granulated sugar, cornstarch, lemon juice, and almond extract. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens, about 5–7 minutes. The filling should be translucent and thick enough to coat the back of a spoon. (Tip: Use an instant-read thermometer: the filling should reach 190°F for proper thickening.) Remove from heat and let cool slightly.
5. Make the streusel: In a small bowl, whisk together 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add 1/4 cup cold butter cubes and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture forms clumps and coarse crumbs. (Tip: Keep the butter very cold – if it softens, refrigerate the streusel for 10 minutes before using.)
6. Preheat the oven to 375°F. Place the cooled crust on a baking sheet (to catch any drips). Pour the cherry filling into the crust and spread evenly. Sprinkle the streusel topping over the filling, covering it completely.
7. Bake for 35–40 minutes, until the streusel is golden brown and the filling bubbles around the edges. If the streusel browns too quickly, tent loosely with foil during the last 10 minutes. Remove from the oven and let the tart cool completely on a wire rack before slicing – at least 2 hours, to allow the filling to set.

With its flaky crust, vibrant cherry filling, and buttery crumb topping, this tart is a celebration of texture and flavor. Serve it warm with a scoop of vanilla bean ice cream, or at room temperature with a dusting of powdered sugar. Either way, it's sure to impress.

Conclusion

Whether you’re a seasoned baker or just starting out, these 12 cherry tart recipes are sure to wow. Try one this weekend, then leave a comment with your favorite—and don’t forget to share this article on Pinterest for fellow dessert lovers!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.