Sour Cherry Tart

5 from 1 vote

This sour cherry tart features flaky puff pastry with a creamy custard filling and a tart cherry compote. An elegant dessert that’s buttery, fruity, and irresistible!

Prep Time15

Cook Time35

Chill Time15

Total Time1 5

Course: brunch, Dessert

Cuisine: American

Servings: Servings

Calories: 311kcal

Author: Hilda Sterner

Equipment

Ingredients

Prepare Custard

2 cups whole milk
1 teaspoon vanilla extract
⅛ teaspoon sea salt
5 large egg yolks
⅔ cup granulated sugar
¼ cup all-purpose flour
3 tablespoon unsalted butter

Other Ingredients

2 sheets puff pastry
5 cups sour cherries
1 cup granulated sugar
3 Tbs cornstarch
2 tablespoon water
2 teaspoon lemon juice
1 teaspoon almond extract
2 tablespoon powdered sugar

Instructions

Prepare Custard

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.

Bake Puff Pastry (Preheat Oven to 400℉)

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.

Prepare Cherry Compote

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.

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.

Nutrition