This rustic cherry tart is one of our go to recipes for a quick, easy dessert. Try this recipe with just about any fresh fruit, you’ll LOVE it. It’s good with plums, peaches, apricots, blueberries, apples and more.
Today I decided to find a good use for the beautiful cherries that have been abundant at the market lately. I chose to make a rustic tart so I didn’t have to mess with a fussy tart pan. The photos pale when compared to the smell of my kitchen between shots. We just finished it and my family gave it a BIG thumbs up. My 12 yr old son gets all the credit because he is the sweet heart that pitted all the cherries. Thanks buddy!
Rustic Cherry Tart
- 1 pie crust
- 5 tablespoons unsalted butter, room temperature
- 1/3 cup plus 4 teaspoons sugar
- 1/2 cup blanched flour
- 1 large whole egg
- 1/2 teaspoon pure almond extract
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 pound red cherries, stemmed and pitted
- Heat oven to 425 degrees. Line a clean work surface with parchment. Cut a 12-inch circle out of the dough. Roll up the edges, making a 10-inch crust. Transfer the parchment and crust to a baking sheet, and chill until firm, about 30 minutes.
- Place butter, 1/3 cup sugar, flour, whole egg, and almond extract in a medium bowl; mix until well combined.
- Prick entire surface of chilled crust with a fork. In a small bowl, combine egg yolk and heavy cream; brush mixture on the surface and edges of the crust. Using an offset spatula, spread the almond mixture evenly in an 1/8-inch-thick layer over bottom of the crust, and chill 15 minutes more.
- Spread cherries over the almond mixture. Turn up edges about 1″ over the fruit. Brush more egg and cream mixture on edges. Sprinkle with sugar. Bake tart 15-25 minutes until golden brown.