This post is part of a July series on sweet cherries. To see the other posts head here.
Sweet Cherry Pie. There’s nothing quite like it. Except maybe a sweet cherry tart that’s half the work with just as much flavour. This tart is so easy to put together. The dough gets mixed and rolled out immediately, then it’s filled with raw cherries that are tossed in sugar and a few other ingredients (no pre-cooking necessary!) and then all that’s left is to pop it in the oven. The whole tart is freeform so there are no special pans needed. It’s a perfect quick and summery pastry dessert that gets you out of the kitchen in a jiffy. The longest part of the prep is the pitting of the cherries, but that’s kind of a fun activity to do while you sit out on the deck enjoying the sunshine anyways. At least for me!
This uses my favourite pastry dough for tarts of this kind. It’s sweet, buttery and flakey. And, it’s a breeze to work with and roll out. If you’re new to baking pastries this is a great place to start. It turns out perfect every time.
Rustic Cherry Tart
- 1 1/3 cups all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 7 tablespoons cold butter, cut up
- 3-6 tablespoons ice cold water
- 1 pound (3 cups) sweet cherries, halved and pitted
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- egg wash (1 egg white + 1 teaspoon water, whisked together)
- 1/2 tablespoon sugar
For the Pastry Dough: Combine flour, sugar and salt. Using your fingers, quickly break up the butter, tossing it in the flour mixture, until the butter is roughly the size of peas. Add water 1 tablespoon at a time, tossing together with a fork, until the dough sticks together to form a ball. (The amount of water needed depends on the humidity in your area. Just make sure it sticks together easily without being sticky to the touch.) Roll the dough out onto a lightly floured piece of parchment paper, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet.
Mix together filling ingredients until evenly coated. Pour onto the centre of the tart and spread out to within 2 inches of the edge. Fold up the edges to keep the filling snuggly inside.
Brush the pastry with egg wash and sprinkle with sugar.
Bake at 375ºF for 1 hour, or until filling is bubbly and crust is golden brown. Allow to cool completely before slicing and serving.
Makes: 8 servings
Crust adapted from Taste of Home.