Description
This cherry tart features a buttery shortbread crust and a simple stovetop cherry filling infused with lemon and vanilla. Elegant and easy, it’s perfect for summer gatherings or a cozy treat.
Ingredients
Scale
- Shortbread Crust:
- 1¼ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- ¼ cup sugar
- ¼ tsp salt
- Cherry Filling:
- 2 cups cherries (pitted, fresh or thawed frozen)
- ⅓ cup sugar
- 1 tbsp cornstarch
- ½ tsp vanilla extract or vanilla bean paste
- 1 tsp lemon zest
- Optional: Almond extract, slivered almonds, sea salt flakes, powdered sugar
Instructions
- Make the Shortbread Crust: Combine flour, sugar, and salt. Cut in cold butter until mixture resembles crumbs. Press evenly into a 9-inch tart pan with removable bottom. Chill for 30 minutes. Preheat oven to 350°F (175°C) and blind bake with weights for 15 minutes. Let cool.
- Make the Cherry Filling: In a saucepan, combine cherries, sugar, cornstarch, and lemon zest. Simmer for 8–10 minutes until thickened. Stir in vanilla and optional almond extract. Let cool slightly.
- Assemble and Bake: Pour filling into the pre-baked crust. Bake at 350°F (175°C) for 15–20 minutes. Let cool on a wire rack.
- Serve: Dust with powdered sugar or top with whipped cream. Store covered in the fridge for up to 4 days, or freeze for longer storage.
Notes
Add a splash of almond extract to enhance flavor. Top with slivered almonds and sea salt flakes for a crunchy, salty finish. This tart is freezer-friendly and best served slightly chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cherry tart, shortbread crust, lemon cherry dessert, vanilla cherry tart, easy summer tart