Cherry Tart Recipe

Cherry crumble tart recipe sliced and on a plate, topped with a scoop of ice cream.

Erin Indahl-Fink

This cherry tart recipe is a simple twist on the classic cherry pie. Slightly tart cherries along with a sweet almond crumble make this easy dessert great for a holiday meal or a weeknight at home.

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Prep Time 15

Cook Time 45

Total Time 1

Course Desserts

Cuisine American

Servings slices

Calories 371 kcal

Equipment

10 Inch Round Tart Pan This non-stick tart pan is ideal for just about any pastry or tart recipe!
Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.

Ingredients

1 (14.1oz/2ct. pkg.) refrigerated pie crusts (1 crust round)
3 cups fresh cherries pitted and halved (you can also use frozen cherries)
1/2 cup granulated sugar or granular monk fruit sweetener
1 Tablespoon corn starch
1/2 teaspoon almond extract

Almond Crumble Topping:

2/3 cup all-purpose flour
1/2 cup sliced almonds
1/3 cup light brown sugar
1/3 cup butter soft/room temperature (NOT melted)
1/2 teaspoon nutmeg

Instructions

Preheat oven to 375 degrees.
In a mixing bowl, add the cherries, sugar, corn starch and extract, making sure the cherries are evenly coated.
To a 10" tart pan, lay out the pie crust, and press it into the bottom and sides, making sure to seal/press together any cracks or holes. Pour the cherry mixture into the crust and evenly disperse the cherries.
In another bowl mix together the crumble topping. Mix the flour, almonds brown sugar, and nutmeg. Cut in the softened butter until a crumbly mixture is formed. Evenly sprinkle the crumble over the top of the cherries.
Loosely cover the tart with foil and bake at 375 for 35 minutes. Remove the foil and continue to bake for another 10 minutes to evenly brown the top.
Remove from the oven and let cool for at least 10 minutes. Slice and serve warm.

Notes

Storage: Leftovers can be kept at room temperature, but will only keep for 1-2 days. For best results, refrigerate any leftovers in an airtight container. Refrigerated, the cherry tart will keep for up to 5 days.

4" Tarts: This recipe can also be made into (6) 4" tarts, using 4" tart pans. You will use both crust rounds from the package, but filling and topping will remain the same.

Nutrition

Serving: 1gCalories: 371kcalCarbohydrates: 53gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 20mgSodium: 153mgFiber: 3gSugar: 30g

Keyword cherry tart, cherry tart recipe, cherry crumble tart

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