This sour cherry tart recipe features a silky custard base and a vibrant tart cherry topping, striking the perfect balance between rich sweetness and bright, tangy flavor. My favorite way to enjoy a slice is with an iced Americano.
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This cherry tart recipe features flaky pastry, creamy custard, and a bright burst of cherries on top; dessert doesn't get happier than this!
After harvesting an abundant crop of pie cherries this year, I created this cherry tart recipe to showcase their bright, tangy flavor.
I had already made cherry pie, cherry wine, and cherry jam. I had also given some to family and friends and even shared them with my chickens, who love them, by the way! But then I decided to get a little creative and create something new. This puff pastry cherry tart recipe was the result. It's something I'll look forward to making every year when cherries are in season. And if you want to try another unique sour cherry recipe, try this sour cherry jam! It's sweetened with honey and thickened with chia seeds.
This recipe makes 2 cherry tarts (since puff pastry comes with two sheets, why not use both?) If you think that's overkill, just divide the ingredients by half to make one tart.
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🔖 Ingredients & Substitutions
Custard Ingredients
Cherry Tart Ingredients
- Puff Pastry: Two sheets of puff pastry, or one if you want to make only one cherry tart.
- Cherries: Sour cherries, washed and pitted.
- Eggs: 5 egg yolks; save the egg whites for omelets or meringue.
- Milk: I used whole milk to make a rich custard. I don't recommend skim milk for this.
- Flavorings: Almond extract; vanilla extract may be substituted.
- Sugar: Granulated sugar plus confectioners' sugar for dusting.
*A full list of ingredients can be found in the recipe card.
🔪 Required Tools
To make this cherry tart recipe, you'll need a cherry pitter, a rolling pin, a saucepan, a pastry wheel, and a baking tray.
🍒 How to Make A Cherry Tart
This cherry tart recipe yields two cherry tarts. To make one, simply divide the ingredients by two.
Prepare Custard
Step 1: Mix milk, vanilla extract, and salt in a small saucepan and simmer on low. Remove from heat before the milk comes to a boil.
Step 2: Separate eggs, then add the egg yolks to a medium bowl along with sugar. Save the egg whites for something else. Whisk yolks for a few minutes until the color lightens. Sift in flour and whisk to combine.
Step 3: Temper eggs by slowly whisking ⅔ cup of milk (⅓ at a time) into the yolks. Pour egg mixture into remaining milk and cook over medium heat, whisking constantly, until thickened (about 5 minutes).
Step 4: Pour the custard through a fine-mesh strainer to remove any lumps (optional), then whisk in butter. Cover with plastic wrap to keep the custard's surface from forming a crust, then cool in the fridge.
Bake Puff Pastry (Preheat Oven to 400℉)
Step 5: Use a rolling pin to roll both sheets of pastry dough to lengthen by a few inches, then place them over parchment paper. Score the edges of the pastry with a pastry wheel to form a 1" border. Dock the inside portion with a fork to allow steam to escape. Chill for 15 minutes in the freezer, then bake for 15 minutes or until golden brown.
Step 6: Once the puff pastry is cool, flatten the center by pushing it down with a flat metal spatula.
Prepare Cherry Compote
Step 7: Add pitted cherries, sugar, lemon zest, almond extract, and salt to a medium saucepan. Simmer over low heat. Mix lemon juice, cornstarch, and two tablespoons of water until smooth. Stir into the cherry mixture and cook until thick and bubbly, then cool.
Step 8: Once all ingredients are cool, spread half of the custard over the center of each puff pastry, then divide the cherry filling between the two. Allow to set in the fridge for at least an hour. Dust the edges with powdered sugar before serving.
Serve this cherry tart recipe as is or topped with a scoop of vanilla ice cream.
🤷🏻♀️ FAQs
It depends on how it is prepared and the ingredients used. Since we are using puff pastry and an egg custard in this recipe, it's better to eat it fresh. Freezing it would most likely alter the texture of the puff pastry, making it soggy. The egg-based custard may also separate after freezing.
Once completely cool, cover the cherry tart with foil or plastic wrap and refrigerate. Consume within a few days before it has a chance to become soggy.
👩🏼🍳 Pro Tips
- This cherry tart recipe makes two tarts. If you prefer to make only one, reduce the ingredients by half.
- This recipe calls for sour pie cherries. Sweet cherries work too, but you may need less sugar in the custard/compote.
- Cooking the cherry compote first reduces excess juice, so your tart doesn't get soggy.
- If you're making this tart a few days in advance, brush the baked puff pastry with melted chocolate or a thin layer of jam before adding the custard. This creates a moisture barrier to reduce sogginess.
- Add thinly sliced almonds along the border of the puff pastry before baking to add a crunchy element and enhance the almond flavor.
🥮 More Desserts to Try!
If you enjoy this cherry tart recipe, be sure to give these other desserts a try!
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📖 Recipe
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Ingredients
Equipment
Method
- Mix milk, vanilla extract, and salt in a small saucepan and simmer on low. Remove from heat before the milk comes to a boil.
- Separate eggs, then add the egg yolks to a medium bowl along with sugar. Save the egg whites for something else. Whisk yolks for a few minutes until the color lightens. Sift in flour and whisk to combine.
- Temper eggs by slowly whisking ⅔ cups of milk (⅓ at a time) into the yolks. Pour egg mixture into remaining milk and cook over medium heat, whisking constantly, until thickened (about 5 minutes).
- Pour the custard through a fine-mesh strainer to remove any lumps (optional), then whisk in butter. Cover with plastic wrap to keep the custard's surface from forming a crust, then cool in the fridge.
- Use a rolling pin to roll both sheets of pastry dough to lengthen by a few inches, then place them over parchment paper. Score the edges of the pastry with a pastry wheel to form a 1" border. Dock the inside portion with a fork to allow steam to escape. Chill for 15 minutes in the freezer, then bake for 15 minutes or until golden brown.
- Once the puff pastry is cool, flatten the center by pushing it down with a flat metal spatula.
- Add pitted cherries, sugar, lemon zest, almond extract, and salt to a medium saucepan. Simmer over low heat. Mix lemon juice, cornstarch, and two tablespoons of water until smooth. Stir into the cherry mixture and cook until thick and bubbly, then cool.
- Once all ingredients are cool, spread half of the custard over the center of each puff pastry, then divide the cherry filling between the two. Allow to set in the fridge for at least an hour. Dust the edges with powdered sugar before serving.
Nutrition
Notes
- This recipe makes two tarts. If you prefer to make only one, reduce ingredients by half.
- This recipe calls for sour pie cherries. Sweet cherries work too, but you may need less sugar in the custard/compote.
- Cooking the cherry compote first reduces excess juice, so the tart doesn't get soggy.
- If you're making this tart a few days in advance, brush the baked puff pastry with melted chocolate or a thin layer of jam before adding the custard. This creates a moisture barrier to reduce sogginess.
- Add thinly sliced almonds along the border of the puff pastry before baking to add a crunchy element and enhance the almond flavor.
Hilda Sterner says
I hope you enjoy this cherry tart as much as we do!