Simple Cherry Tart Recipe: A Delightful and Elegant Dessert
- 11 months ago
Introduction:
Indulge in the sweet and tangy flavors of a homemade cherry tart with this simple and delicious recipe. This delightful dessert combines a crisp and buttery tart shell with a luscious cherry filling, resulting in a treat that is both visually stunning and palate-pleasing. Whether you're hosting a dinner party or simply craving a special dessert, this cherry tart recipe is sure to impress with its simplicity and exquisite taste.
Ingredients:
To create your mouthwatering cherry tart, gather the following ingredients:
For the Tart Shell:
1 and 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cut into small cubes
1 large egg yolk
1-2 tablespoons ice water (if needed)
For the Cherry Filling:
4 cups fresh cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Instructions:
Preparing the Tart Shell:
In a mixing bowl, whisk together the flour and sugar.
Add the cold cubed butter to the bowl and use a pastry cutter or your fingers to incorporate it into the flour mixture until it resembles coarse crumbs.
Add the egg yolk and mix until the dough starts to come together. If needed, add ice water, one tablespoon at a time, until the dough holds its shape when pressed together.
Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Rolling out the Tart Shell:
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan.
Carefully transfer the rolled dough into a greased tart pan, gently pressing it into the bottom and sides of the pan.
Trim any excess dough from the edges.
Pre-baking the Tart Shell:
Line the tart shell with parchment paper or aluminum foil and fill it with pie weights or dried beans.
Bake in the preheated oven for 15 minutes.
Remove the weights and parchment paper, then bake for an additional 5 minutes, or until the tart shell turns golden brown.
Allow the tart shell to cool completely on a wire rack.
Making the Cherry Filling:
In a saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the cherries evenly.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and the cherries release their juices. This usually takes about 5-7 minutes.
Remove the saucepan from heat and let the cherry filling cool slightly.
Assembling and Chilling the Cherry Tart:
Pour the slightly cooled cherry filling into the cooled tart shell, spreading it evenly.
Place the tart in the refrigerator and chill for at least 2 hours, or until the filling is set.
Serving the Cherry Tart:
Once chilled, remove the tart from the refrigerator and gently remove it from the tart pan.
Slice the cherry tart into wedges and serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy the p
Indulge in the sweet and tangy flavors of a homemade cherry tart with this simple and delicious recipe. This delightful dessert combines a crisp and buttery tart shell with a luscious cherry filling, resulting in a treat that is both visually stunning and palate-pleasing. Whether you're hosting a dinner party or simply craving a special dessert, this cherry tart recipe is sure to impress with its simplicity and exquisite taste.
Ingredients:
To create your mouthwatering cherry tart, gather the following ingredients:
For the Tart Shell:
1 and 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cut into small cubes
1 large egg yolk
1-2 tablespoons ice water (if needed)
For the Cherry Filling:
4 cups fresh cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Instructions:
Preparing the Tart Shell:
In a mixing bowl, whisk together the flour and sugar.
Add the cold cubed butter to the bowl and use a pastry cutter or your fingers to incorporate it into the flour mixture until it resembles coarse crumbs.
Add the egg yolk and mix until the dough starts to come together. If needed, add ice water, one tablespoon at a time, until the dough holds its shape when pressed together.
Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Rolling out the Tart Shell:
Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your tart pan.
Carefully transfer the rolled dough into a greased tart pan, gently pressing it into the bottom and sides of the pan.
Trim any excess dough from the edges.
Pre-baking the Tart Shell:
Line the tart shell with parchment paper or aluminum foil and fill it with pie weights or dried beans.
Bake in the preheated oven for 15 minutes.
Remove the weights and parchment paper, then bake for an additional 5 minutes, or until the tart shell turns golden brown.
Allow the tart shell to cool completely on a wire rack.
Making the Cherry Filling:
In a saucepan, combine the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Stir gently to coat the cherries evenly.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and the cherries release their juices. This usually takes about 5-7 minutes.
Remove the saucepan from heat and let the cherry filling cool slightly.
Assembling and Chilling the Cherry Tart:
Pour the slightly cooled cherry filling into the cooled tart shell, spreading it evenly.
Place the tart in the refrigerator and chill for at least 2 hours, or until the filling is set.
Serving the Cherry Tart:
Once chilled, remove the tart from the refrigerator and gently remove it from the tart pan.
Slice the cherry tart into wedges and serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy the p