Description
A buttery shortbread tart filled with sweet-tart cherries and a hint of lemon and vanilla. Elegant, easy to make, and perfect for summer or special occasions.
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: In a bowl, combine flour, sugar, and salt. Cut in 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 using baking weights or dried beans 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 extract. Let cool slightly.
- Assemble and Bake: Pour cherry filling into the pre-baked crust. Bake at 350°F (175°C) for 15–20 minutes. Cool on a wire rack.
- Serve: Dust with powdered sugar or top with whipped cream. Store covered in the refrigerator for up to 4 days, or freeze for longer storage.
Notes
For extra flavor, add a splash of almond extract to the filling or sprinkle slivered almonds and sea salt flakes on top before serving. Can be made ahead and chilled overnight.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cherry tart, shortbread crust, summer dessert, vanilla cherry tart, fruit tart