Cherry Tart Recipe: How to Make a Classic Cherry Tart

For the tart shell:

• ½ cup plus 2 tablespoons confectioners’ sugar
• 8 tablespoons unsalted butter, softened, plus more for the tart ring
• 2 tablespoons ice-cold water
• 1 large egg
• 1½ cups all-purpose flour, plus more as needed for dusting
• ⅓ cup plus 1 tablespoon cornstarch
• ½ teaspoon kosher salt

For the pastry cream:

• 2¼ cups whole milk
• ⅔ cup granulated sugar
• 9 large egg yolks
• ⅓ cup cornstarch
• 8 tablespoons (1 stick) unsalted butter, softened and cubed
• 2 teaspoons almond extract

To assemble the cherry tart:

• 3½ cups fresh sweet cherries, halved and pitted
• ⅓ cup cherry preserves, strained
• 2 tablespoons kirsch

Note: The total time does not include 2 hours and 15 minutes of inactive time.

Make the tart shell:

1. 1

   In a food processor, pulse together the confectioners’ sugar, unsalted butter, ice-cold water, egg, all-purpose flour, cornstarch, and kosher salt until it resembles a coarse meal, 1 minute.

2. 2

   On a lightly floured surface, turn out the dough, lightly coat it in flour, and finish kneading it by hand, 2 minutes.

3. 3

   Flatten the dough into a disc, cover it in plastic wrap, and refrigerate it for 30–45 minutes.

4. 4

   Liberally flour a work surface and a rolling pin.

5. 5

   Unwrap the dough and transfer it to your work surface.

6. 6

   Roll the dough out into a rectangle about an ⅛-inch thick. (Make sure to work fast, so the dough doesn’t get too warm.)

7. 7

   Place the dough rectangle on a baking sheet and loosely cover it with plastic wrap.

8. 8

   Refrigerate the dough for 30 minutes. (If you feel your dough is still cold and easy to work with, proceed directly to the next step without chilling the dough sheet).

9. 9

   Remove the dough from the refrigerator and slide the dough sheet onto a work surface.

10. 10

    Using the tart ring as a guide, cut a circle from the center of the dough sheet that is 1 inch wider than the outside of the ring so that the dough round will be big enough to come up the sides of the ring.

11. 11

    Butter the inside of an 8-inch tart pan with a removable bottom.

12. 12

    Place the dough round in the pan and push down gently with your fingers to press the dough along the inside of the ring, making sure to get into the inside edges. It’s important not to press too hard here. Ensure the tart shell has an even thickness, so it bakes evenly. Use a paring knife to trim the excess dough hanging over the edge of the ring.

13. 13

    Return the dough to the refrigerator to chill for about 30 minutes.

14. 14

    While the tart shell chills, place a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit.

15. 15

    Blind-bake the tart shell by lining it with parchment paper or a large coffee filter to cover the dough’s surface completely. Press the parchment entirely to the side of the tart dough.

16. 16

    Fill the parchment paper with enough rice or dried beans to hold down as weights. Bake the tart on the center rack for 15–20 minutes, until it’s a light sandy color and you don’t see any wet spots.

17. 17

    Remove the weights and bake the tart shell on the center rack for 8 minutes. Rotate the pan 180 degrees and bake for 8 more minutes or until the tart shell is a light golden brown.

18. 18

    Unmold the tart shell while still warm. Let the tart shell cool completely on a wire rack at room temperature.

Make the pastry cream:

1. 1

   In a medium pot over medium heat, bring the milk and half of the sugar to a boil, slowly stirring to prevent the mixture from burning on the bottom of the pot.

2. 2

   In a large bowl, whisk together the other half of the sugar with the egg yolks, working quickly to prevent the yolks from “burning” on contact with the sugar.

3. 3

   Stir in the cornstarch until smooth, then slowly whisk in a ½ cup of the warm milk and sugar mixture, stirring until evenly combined.

4. 4

   While stirring, pour the egg mixture back into the pot of milk.

5. 5

   On low to medium heat, while stirring constantly, heat the mixture until it noticeably thickens. It takes about 3 minutes or so to thicken and 2 minutes more, once thickened, to cook out the raw taste from the cornstarch. It will continue to thicken as it cools, so remove it from the heat before too much water evaporates. (Look for the foam on the top of the custard to start disappearing, which is a sign that the custard is almost finished cooking.)

6. 6

   Remove the pot from the heat and allow the custard to cool to room temperature, whisking occasionally.

7. 7

   Add in the cubed butter and almond extract and whisk until the ingredients combine. The custard should be pale yellow with a glossy, velvety texture.

8. 8

   Strain the pastry cream through a fine-mesh sieve into a bowl to help remove any lumps.

9. 9

   Cover the pastry cream with plastic wrap pressed against the surface to prevent skin from forming and refrigerate for at least 30 minutes or up to 3 days.

Assemble the tart:

1. 1

   Place the tart shell on a cake stand or cardboard cake circle.

2. 2

   Fill 1 piping bag with pastry cream.

3. 3

   Pipe the pastry cream in an even spiral pattern over the bottom of the tart shell.

4. 4

   In a small saucepan over medium-low heat, soften the cherry preserves with the cherry kirsch. Once the preserves have turned to a loose liquid, about 1 minute, remove the mixture from the heat.

5. 5

   Arrange the cherry halves on top of the pastry cream cut-side down.

6. 6

   Using a pastry brush, gently brush the warmed cherry preserve and kirsch mixture over the cherries to make a thin, delicate glaze. Refrigerate the tart until ready to serve.

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