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Cherry Tart

Cherry Tart created by MA HIKER

This comes from The Book Lovers Cookbook. It is easy and attractive and tastes great. This recipe makes two tarts.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • To make pastry:.
  • Combine the flour, sugar and salt in a large bowl.
  • Add the butter and mix together with a fork or fingers till the texture is crumbly.
  • In a separate bowl, mix the egg yolks with the lemon juice.
  • Stir the yolk mixture and water into crumbly flour.
  • Use your hands to form the dough into a ball.
  • Press the dough into the bottom only of two 9-inch pie pans or two 9-inch springform pans to about a 3/8 inch thickness.
  • Refrigerate the crusts for about 15 minutes.
  • For the topping:.
  • In a medium bowl, combine all the ingredients except cherries and mix well.
  • Fold in cherries.
  • Spread mixture to about 1/2 inch thickness on top of chilled crust, leaving a 1/4 inch margin uncovered at edge.
  • Bake at 425 for 15 minutes.
  • Reduce heat to 350 and bake for about another 40-45 minutes.
  • Cool and slice as desired for serving.
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RECIPE MADE WITH LOVE BY

@pattikay in L.A.
Contributor
@pattikay in L.A.
Contributor
"This comes from The Book Lovers Cookbook. It is easy and attractive and tastes great. This recipe makes two tarts."
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  1. MA HIKER
    Cherry Tart Created by MA HIKER
    Reply
  2. MA HIKER
    Very nice! I found the crust to be tasty (and use 1/4 cup egg substitute instead of the yolk) but would not use all the dough next time (crust was a little thick). I used half pitted cherries that I had frozen - I think I would increase to 3 cups (love those cherries) or maybe use a blend of cherries and blueberries. An easy & delicious tart, I will make this again.
    Reply
  3. pattikay in L.A.
    This comes from The Book Lovers Cookbook. It is easy and attractive and tastes great. This recipe makes two tarts.
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