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If you’ve ever wanted to bake a cherry tart but felt intimidated by traditional pastry dough, you’re in the right place. This guide will walk you through a delicious cherry tart with an easy crust—no rolling, no chilling, just pressing and baking. Whether you’re a novice baker or just craving a quick summer dessert, this recipe brings together fresh cherries, a creamy filling, and a buttery, fuss-free crust.

Unlike more complicated pastries, this tart features a no-roll crust and simple ingredients, making it perfect for weekday baking or casual get-togethers. Plus, cherries aren’t just delicious—they’re packed with antioxidants and anti-inflammatory compounds. Check out these health benefits of cherries to feel even better about indulging in dessert.

Even better? You don’t need any complicated kitchen equipment. A tart pan and a basic cherry pitter can make the job easy. If you’re not sure what tool to get, Epicurious has a guide on the best cherry pitters to help you choose one that fits your kitchen style and budget.

What Is a Cherry Tart?

A cherry tart is a fruit-filled dessert with a shortcrust-style base and either a custard or frangipane filling. Unlike pies, tarts have shallower pans and more structured sides, often making them visually impressive yet deceptively easy.

Key Characteristics:

Thin, crisp buttery crust
Juicy cherry filling
Usually topped with a creamy custard or crumble
Baked in a fluted tart pan for a professional look

Why an Easy Crust is a Game Changer

Traditional tart crusts require cold butter, chilling, and rolling—a process many beginner bakers find stressful. The good news is this recipe uses a press-in crust. You simply melt the butter, stir in the dry ingredients, and press it directly into the tart pan.

Advantages:

No chilling or rolling
Less mess and fewer dishes
Perfect texture with a crispy bite
Great for people short on time

Ingredients Breakdown

For the Easy Crust:

½ cup unsalted butter, melted and cooled
½ cup granulated sugar
1¼ cups all-purpose flour
Pinch of salt
2 tbsp almond meal or crushed vanilla cookies for extra flavor

For the Creamy Filling:

¾ cup whipping cream
2 large eggs (room temperature)
1 tsp vanilla extract
3 tbsp granulated sugar
2 tbsp all-purpose flour
1 lb cherries, pitted (fresh preferred)

Tools You’ll Need

10-inch tart pan with removable bottom
Mixing bowls
Rubber spatula
Whisk
Measuring cups and spoons
Cherry pitter or knife

How to Pick the Right Cherries

Using the best cherries will significantly improve the flavor of your tart. Here’s how to pick them:

Choose cherries that are firm and plump
Look for a deep red or dark purple color
Avoid cherries with blemishes or soft spots
Fresh cherries work best, but frozen can be used (thaw and drain first)

Step-by-Step: Making the Cherry Tart

1. Prepare the Crust

Mix the melted butter, sugar, flour, salt, and almond meal in a bowl
Stir until the mixture becomes a soft dough
Press the dough evenly into the bottom and up the sides of the tart pan
Chill the crust in the fridge for 30–45 minutes

2. Make the Filling

In another bowl, whisk together cream, eggs, vanilla, sugar, and flour
Arrange pitted cherries over the crust
Pour the custard filling evenly over the cherries

3. Bake the Tart

Preheat oven to 350°F (175°C)
Bake for 35–40 minutes, or until filling is just set with a slight jiggle in the center
Let it cool completely before slicing

Pro Tips for Perfect Results

Chill the crust before baking for optimal structure
Don’t overbake—a little jiggle in the center means a creamier finish
Let the tart cool fully to set the custard and enhance flavor
Use fresh cherries for best texture and appearance

Delicious Variations to Try

Want to switch things up? Here are some great variations:

Cherry-Almond Tart: Add ½ tsp almond extract to the custard
Cherry-Berry Mix: Combine cherries with blueberries or raspberries
Crumble Topping: Sprinkle a simple oat crumble over the custard before baking
Chocolate Cherry: Add dark chocolate chips under the cherries

Serving Suggestions

Cherry tart is delicious on its own, but even better with extras:

Dust with powdered sugar
Top with a scoop of vanilla ice cream
Serve alongside vanilla custard – BBC has a great recipe here
Garnish with fresh mint for presentation

Storage & Reheating Tips

This tart is great for making ahead or storing leftovers.

Storing:

Wrap tightly and refrigerate for 3–4 days
Use plastic wrap or an airtight container

Freezing:

Wrap individual slices in plastic and foil
Store in a freezer-safe bag for up to 2 months

Reheating:

Warm slices in a 350°F oven for 5–10 minutes
Avoid microwaving to preserve the crust texture

FAQs

What’s the difference between a tart and a pie?
Tarts have a shallower crust and are often open-faced, while pies are deeper and typically covered with a top crust.

Can I use canned cherries?
Yes, but drain them well and avoid cherries in syrup unless rinsed first.

How do I prevent a soggy crust?
Pre-chilling the crust and using fresh (not overly wet) cherries helps keep the crust crisp.

How long does cherry tart last in the fridge?
It stays fresh for 3–4 days when properly stored.

Can I make the crust ahead?
Absolutely! You can press it into the pan and refrigerate overnight before filling and baking.

Final Thoughts

If you’re new to baking or just want a low-stress dessert that looks like it came from a patisserie, this easy cherry tart is for you. With a press-in crust, creamy custard, and juicy cherries, it strikes the perfect balance between simple and stunning. Don’t be afraid to experiment with flavors and toppings—once you master this basic recipe, the variations are endless.

Happy baking!