Why You’ll Love this Sweet Cherry Tart Recipe
One bite of this Sweet Cherry Tart and you’ll understand why it’s a favorite in my kitchen. The buttery, flaky crust perfectly cradles juicy cherries, creating a delightful contrast in every mouthful.
The creamy custard adds a rich, velvety texture that complements the tartness of the cherries. I love how easy it’s to make, yet it always impresses my family and friends.
Whether it’s a summer gathering or a cozy dessert night, this tart never fails to shine. Trust me, once you try it, you’ll be hooked on the sweet, fruity goodness that brings everyone together.
Ingredients of Sweet Cherry Tart
When it comes to whipping up a delicious Sweet Cherry Tart, the ingredients play a vital role in bringing everything together. You’ll find a delightful mix of pantry staples and fresh produce that make this tart not just a treat for the taste buds but also a feast for the eyes.
I mean, who can resist the sight of those shiny, plump cherries nestled in a creamy custard? It’s like a little slice of summer on a plate, and honestly, it brings me so much joy to make and share with loved ones. So, let’s explore what you’ll need for this scrumptious tart.
Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon sugar
- 3/4 cup butter, softened
- 1 (8 ounce) container sour cream
- 4 eggs, beaten
- 1 cup sugar
- 1/2 cup whipping cream
- 1 cup milk, scalded (I used 2%)
- 1 lb fresh sweet cherries, pitted (or 1 (16 1/2 ounce) can pitted sweet cherries)
It’s worth noting that the quality of your cherries can really make or break this recipe. Fresh, ripe cherries are the star of the show, so if you have access to a local farmer’s market or a cherry tree (lucky you!), definitely go for those.
But if fresh ones are out of season or you’re in a pinch, canned cherries will work just fine. Just be sure to drain them well to avoid a soggy tart.
And don’t forget about the butter—using real, unsalted butter will give you that rich flavor that makes the crust melt in your mouth. So gather your ingredients, and let’s prepare to create something truly special.
How to Make Sweet Cherry Tart
Making a Sweet Cherry Tart is a delightful journey, and I promise you, it’s worth every step. First things first, let’s get that oven preheating to a cozy 400 degrees. While that’s warming up, we need to whip up the crust. Grab your 3 cups of all-purpose flour and toss it into a large bowl along with 1/2 teaspoon of sugar.
Now, here’s where it gets a bit messy, but in a good way. Take 3/4 cup of softened butter and cut it into the flour mixture using a pastry blender or even a fork if you’re feeling adventurous. You’re aiming for a texture that’s reminiscent of coarse crumbs—kind of like sand at the beach, but don’t let it get too far from your bowl.
Once you’ve got that down, stir in an 8-ounce container of sour cream until the dough comes together. It might seem a bit sticky, but that’s just the magic of pastry. Turn it out onto a floured surface and give it a gentle knead—2 or 3 times is all it needs.
Now, divide that lovely dough in half, and here’s a little pro tip: freeze one half for another day. You can thank me later. Roll out the other half on a lightly floured surface to fit a 10-inch flan pan. Make it pretty with high fluted edges; we eat with our eyes first, after all.
Once you’ve done that, cut some aluminum foil to fit the center of the pastry shell and fill it with pie weights or dried beans—this is called blind baking, and it keeps the crust from puffing up. Bake that at 400 degrees for 10 minutes. When the timer goes off, carefully remove the weights and foil (seriously, watch your fingers), and set the crust aside.
Now, lower the oven temperature to 350 degrees.
In a large bowl, combine 4 beaten eggs, 1 cup of sugar, and 1/2 cup of whipping cream with a wire whisk until it’s all mixed beautifully. While you’re whisking away, warm up 1 cup of milk until it’s scalded but not boiling—trust me, scalded milk is where the magic happens.
Gradually add that warm milk to your egg mixture, blending it all together until smooth. Now, here comes the best part: arrange 1 pound of fresh sweet cherries (or the canned ones if that’s what you have) in the bottom of your pastry shell, and pour that dreamy custard over the top.
Bake your tart at 350 degrees for about 35 to 40 minutes. You’ll know it’s done when a knife inserted an inch from the edge comes out clean. As it cools, the center will set up nicely. Let it cool completely, and if you’re feeling extra fancy, garnish with some whipped cream before serving. Enjoy the fruits of your labor—literally!
Sweet Cherry Tart Substitutions & Variations
After creating that delicious Sweet Cherry Tart, you might find yourself wanting to experiment with different flavors or ingredients.
For a twist, try using fresh blueberries or raspberries instead of cherries. You can also swap the sour cream for Greek yogurt for a tangy kick.
If you’re feeling adventurous, add a splash of almond extract to the custard for a nutty undertone.
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free blend.
Don’t forget to play around with spices like cinnamon or nutmeg to elevate the flavor.
The possibilities are endless, so have fun with it!
What to Serve with Sweet Cherry Tart
What pairs well with a Sweet Cherry Tart?
I love serving it with a dollop of freshly whipped cream for that extra richness. A scoop of vanilla ice cream also complements the tart’s sweetness beautifully.
If I’m feeling fancy, I might drizzle a bit of warm chocolate sauce over the top. For a revitalizing twist, I often prepare a light fruit salad as a side. It adds a nice balance to the tart’s flavors.
Finally, I enjoy pairing it with a cup of coffee or tea, which really enhances the dessert experience. Trust me, you won’t be disappointed!
Additional Tips & Notes
While preparing your Sweet Cherry Tart, remember that using fresh cherries can elevate the flavor considerably, but if they’re out of season, canned cherries work just fine too.
Make sure to pit the cherries thoroughly to avoid any unpleasant bites. If you want an extra touch, consider adding a splash of almond extract for a delightful twist.
Allow the tart to cool completely before slicing; this helps the custard set nicely. If you’re feeling indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your baking adventure; it’s truly worth it!