Rustic Cherry Tart

By Angela Sellari Jump to Recipe

One of the things I love most about the month of July is finding fresh cherries in the market. This year I can’t seem to get enough of them.

They have such a deep flavor and sweetness. I have to admit that I usually just pop them into my mouth and spit out the pits, but I remembered a cherry and olive pitter that I purchased a while back and decided to come up with  a simple, rustic cherry tart recipe.

You don’t need a cherry pitter to make this tart. Just cut the cherries in half and remove the pits. Using the pitter was kinda pointless for me anyways, since I still cut the cherries in half. It was a bit of fun to use though!

Ingredients:

• 1 store bought refrigerated pie dough or recipe for homemade pie dough

Cherry Filling:

• 1 pound (3 cups) sweet cherries, halved and pitted
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

To Finish:

• egg wash (1 egg white + 1 teaspoon water, whisked together)
• 1/2 tablespoon sugar

Instructions:

Step 1: If using a homemade pie dough, roll the dough out onto a lightly floured piece of parchment paper liner, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet. This is really easy if you are using a ready made pie dough like I did. Transfer the parchment and dough onto a baking sheet. Simply roll out the refrigerated dough onto a baking sheet lined with a piece of parchment paper or silicone liner.

Step 2: In a large bowl, mix together filling ingredients until evenly coated.

Step 3: Pour filling onto the center of the tart and spread out to within 2 inches of the edge.

Step 4: Fold up the edges to keep the filling inside.

Step 5: Brush the pastry with egg wash and sprinkle with sugar.

Step 6: Bake at 375ºF for 45-50 minutes, or until filling is bubbly and crust is golden brown. Allow to cool completely before slicing and serving. You will have 4 generous servings.

Step 7: Enjoy!

Rustic Cherry Tart

Angela Sellari

Savor summer's bounty with this rustic cherry tart recipe! Juicy, sweet cherries baked in a golden, free-form crust. So much easier than pie.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 222 kcal

Ingredients

  

1x2x3x

• 1 store bought refrigerated pie dough or recipe for homemade pie dough

Cherry Filling:

• 1 pound
• 3 cups sweet cherries halved and pitted
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

To Finish:

• egg wash 1 egg white
• 1 teaspoon water whisked together
• 1/2 tablespoon sugar

Instructions

 

•  If using a homemade pie dough, roll the dough out onto a lightly floured piece of parchment paper liner, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet. This is really easy if you are using a ready made pie dough like I did. Transfer the parchment and dough onto a baking sheet. Simply roll out the refrigerated dough onto a baking sheet lined with a piece of parchment paper or silicone liner.
• In a large bowl, mix together filling ingredients until evenly coated.
  
• Pour filling onto the center of the tart and spread out to within 2 inches of the edge.
  
•  Fold up the edges to keep the filling inside.
  
• Brush the pastry with egg wash and sprinkle with sugar.
  
• Bake at 375ºF for 45-50 minutes, or until filling is bubbly and crust is golden brown. Allow to cool completely before slicing and serving. You will have 4 generous servings.
  
• Enjoy!

Nutrition

Calories: 222kcalCarbohydrates: 41gProtein: 3gFat: 5gSaturated Fat: 2gSodium: 257mgFiber: 1g

Keyword Rustic Cherry Tart

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