Cherry Tart

Easy Cherry Tart Recipe (Press-In Crust!) | Food Meld

Hey there, fellow flavor adventurers! Jackson here from Food Meld. Ever have one of those days where you crave something undeniably fancy but want it to feel like a cozy kitchen hug? That’s exactly where this Easy Cherry Tart was born. Picture this: plump, juicy cherries swimming in velvety vanilla custard, all snuggled up in a buttery crust so simple you press it in by hand. No rolling pin wrestling, no pastry-induced panic attacks. Just pure, uncomplicated deliciousness that’ll make you feel like you’ve teleported to a Parisian patisserie… in your pajamas.

This tart is my love letter to effortless elegance. I’m all about bold, comforting food with a creative spark, and this recipe? It’s the ultimate meld. It’s got Southern charm (hello, buttery crust!), French flair (that silky custard!), and a big ol’ dose of “what if we tried this?” energy (spoiler: it worked!). Whether you’re hosting brunch, needing a showstopping dessert, or just treating yourself because Tuesday, this tart delivers. It’s forgiving, fun, and guaranteed to make people ask, “Wait, you made this?!” So tie on that apron, crank up your favorite tunes, and let’s turn humble ingredients into something unforgettable. Trust me, your taste buds are gonna throw a party.

Sunshine, Cherries & a Happy Kitchen Accident

This tart’s origin story starts on a lazy Sunday. My fridge held a pint of cherries begging to be used, and my brain whispered, “Tart… but make it easy.” See, I grew up watching my grandma make pie crusts that could’ve won awards, but my patience? Not so award-winning. I wanted that buttery magic without the chill time or precision. So, I grabbed melted butter and sugar, tossed in some flour and a handful of ground almonds from my biscotti experiments, and pressed it into a pan like playdough. “This’ll either be genius or a disaster,” I laughed.

As it baked, the kitchen filled with this insane caramel-nutty scent. When I pulled it out – golden, fragrant, holding its shape – I did a little victory dance. The custard? Whisked together in 2 minutes flat. The cherries? Just plopped right in. That first bite… oh man. The crust was crisp yet tender, the cherries burst with jammy sweetness against the cool, creamy filling. It tasted like summer vacation and fancy pastry school had a baby. My wife took one bite, eyes wide, and said, “This is your new go-to.” She was right. It became our “surprise guests are coming!” lifesaver, our “celebrate Tuesday” treat, and proof that sometimes the best recipes start with a happy kitchen experiment. Now, it’s your turn to make memories with it!

Gather Your Flavor Crew (Simple & Flexible!)

Here’s your shopping list for pure bliss! Don’t stress about perfection – I’ve got swaps and chef secrets for ya.

For the Crazy-Easy Press-In Crust:

• ½ cup unsalted butter, melted & cooled – The star! Melting it means NO chilling. Use salted butter? Skip the extra pinch of salt below. Vegan? Swap in melted coconut oil or plant-based butter (the flavor changes slightly, but still delicious!).
• 7 tbsp sugar (scant ½ cup) – Scant means *just* under ½ cup. This sweetens & helps crispness. Granulated white sugar is perfect. Want caramel notes? Light brown sugar works too!
• 1¼ cups all-purpose flour – The foundation. Spoon & level it into the cup – don’t pack it! Gluten-free? A 1:1 GF blend works beautifully here.
• Pinch of salt – Balances the sweetness. Think of it as the flavor booster!
• 2 tbsp finely ground almonds or almond flour – My secret weapon! Adds nutty depth & helps texture. Chef Hack: No almonds? Use crushed vanilla wafers, graham crackers, or even plain breadcrumbs! It’s about texture, not strict rules.

For the Dreamy Cherry Custard Filling:

• ¾ cup heavy cream – Creates that luscious, rich custard. Half-and-half works in a pinch, but cream is magic. For a lighter vibe, whole milk + 1 extra egg yolk.
• 2 large eggs, room temperature – Room temp blends smoother! Cold eggs can make the custard lumpy. Vegan? Blend ¼ cup silken tofu + 2 tbsp cornstarch instead (texture will be firmer).
• 1 tsp pure vanilla extract – The soul of the custard! Use the good stuff. Almond extract (¼ tsp) is a fun twist with the cherries.
• 3 tbsp granulated sugar – Sweetens the custard just right. Adjust up to 4 tbsp if your cherries are very tart.
• 2 tbsp all-purpose flour – The thickener! Ensures your custard sets perfectly, not soupy. Cornstarch works too (use 1.5 tbsp).
• 1 lb fresh cherries, pitted – Essential! Pitting is key (use a knife, straw, or pitter). Frozen? Thaw & drain VERY well. Swap with blueberries, raspberries, or sliced peaches! Just keep the weight similar.

Let’s Build Your Tart Masterpiece (Step-by-Step Fun!)

Ready for the magic? Grab a 9-inch tart pan with a removable bottom (trust me, it makes serving a breeze!). Preheat that oven to 350°F (175°C) – let’s get cozy.

1. Make the “No-Fuss” Crust: In a medium bowl, combine the melted (but cooled!) butter, sugar, flour, salt, and ground almonds. Stir with a fork until it looks like wet sand, then switch to your hands and squeeze it together into a soft, pliable dough. Chef Hack: If it feels too crumbly, add a teaspoon of cold water. Too sticky? A sprinkle more flour. Now, dump it into your tart pan. Starting from the center, press it firmly and evenly across the bottom and up the sides. Pro Tip: Use the bottom of a measuring cup to smooth the base! Prick the bottom lightly with a fork. Bake for 10 minutes – it’ll look pale but set. Pull it out and let it cool slightly while you make the filling. Why bake first? Prevents a soggy bottom – crucial tart wisdom!
2. Whip Up the Vanilla Custard: In a large bowl or measuring jug (easy pouring!), whisk the heavy cream, eggs, vanilla extract, sugar, and flour together. Whisk vigorously for about 1 minute until it’s completely smooth and slightly frothy. No flour lumps allowed! Chef Hack: Strain it through a fine-mesh sieve for an ultra-silky texture. Set this golden liquid velvet aside.
3. Cherry Arrangement: Take your pitted cherries and arrange them evenly over the pre-baked crust. Get creative! I like placing most cut-side down for maximum juiciness, but a few peeking up looks pretty. Don’t overcrowd – a single layer is perfect.
4. The Custard Pour: Slowly and gently pour the custard mixture over the cherries. It should seep down around them, filling all the gaps. Watch the Level: Fill it almost to the top of the crust edge, but leave a tiny lip (about 1/8 inch) to prevent overflow during baking. Tap the pan gently on the counter to release any sneaky air bubbles.
5. Bake to Golden Perfection: Carefully slide the tart into your preheated oven. Bake for 30-35 minutes. You’re looking for the custard to be set (no jiggle in the center when nudged) and the edges to turn a beautiful light golden brown. Chef Hack: If the crust edges brown too fast, tent loosely with foil. The aroma? Pure heaven!
6. The Crucial Cool Down: This is the hardest part! Remove the tart and place it on a wire rack. Let it cool completely (at least 1-2 hours). Why? The custard needs time to firm up properly for clean slices. Rushing = delicious mess (still tasty, just messy!).

Showtime! Serving Your Cherry Masterpiece

Once cool, gently push up the removable bottom of the tart pan to release your beauty. Slide it onto a plate or cake stand. Dusting is your friend! A light shower of powdered sugar looks effortlessly chic. Feeling fancy? Add a dollop of freshly whipped cream or a scoop of vanilla bean ice cream melting alongside. For a grown-up twist, drizzle with amaretto or dark chocolate sauce. Serve it at room temperature for the best texture and flavor – the cherries sing, the custard is creamy, and that crust? Pure buttery bliss. Perfect with coffee at brunch, as a stunning dessert after dinner, or honestly? It makes a pretty fantastic 3 pm mood booster too.

Make It Your Own! Flavor Twists & Swaps

This tart is your blank canvas! Go wild with these easy variations:

1. Berry Bonanza: Swap cherries for mixed berries (blueberries, raspberries, blackberries). Reduce bake time by 2-3 mins as berries release more juice.
2. Chocolate Cherry Love Affair: Sprinkle ¼ cup dark chocolate chips over the crust BEFORE adding cherries and custard. Melty pockets of joy!
3. Almond Joy Upgrade: Add ½ tsp almond extract to the custard. After baking, sprinkle with toasted sliced almonds.
4. Lemon Zest Brightness: Add 1 tbsp lemon zest to the custard. Perfect with blueberries or raspberries!
5. Savory-Sweet Herb Touch: Infuse the cream with 1 sprig of fresh rosemary (warm cream, steep 10 mins, cool, strain) before making custard. Sounds weird, tastes incredible with cherries!

Jackson’s Kitchen Confessions & Tips

Okay, real talk? The first time I made this press-in crust, I was convinced it was too easy to work. I kept checking the oven, expecting disaster. But nope! It’s become my absolute favorite base for ANY quick tart – fruit, chocolate, you name it. Over time, I’ve learned a few things: Room temp eggs are non-negotiable for the silkiest custard (plan ahead!). Draining frozen fruit like your life depends on it prevents a watery tart. And that pinch of salt in the crust? It’s the difference between “good” and “holy cow!” flavor depth. Once, I accidentally used salted butter AND added the salt – it was surprisingly still delicious, just a bit more grown-up! This recipe thrives on a little imperfection. If your cherries aren’t perfectly arranged? Who cares! It tastes like summer love. So relax, have fun, and embrace the deliciousness. That’s the Food Meld spirit!

Your Cherry Tart Questions, Answered!

Let’s tackle those common kitchen curiosities:

1. Q: Can I use a pie plate instead of a tart pan?
   A: Absolutely! A standard 9-inch pie plate works. Press the crust up the sides as best you can. Baking time might be slightly longer (check at 35 mins). No removable bottom means slicing in the pan – still delicious!
2. Q: My custard is still jiggly after 35 minutes! Help!
   A: Don’t panic! Ovens vary. Give it 5 more minutes. The center should be *set*, not liquid, but a slight wobble is okay – it firms up as it cools. If the top is browning too fast, tent with foil. If still soupy after 40+ mins, your oven temp might be off – use an oven thermometer!
3. Q: Can I make this ahead of time?
   A: YES! This tart is a make-ahead dream. Bake and cool completely. Cover loosely and refrigerate for up to 2 days. Serve cold or let sit at room temp for 30 mins before serving. The crust stays surprisingly crisp!
4. Q: Why did my cherries all float to the top?
   A: Totally normal! Some cherries are less dense. To minimize: Arrange them cut-side down firmly in the crust before pouring the custard slowly. A few floaters? Adds rustic charm! No one will notice once they taste it.

Nutritional Info (Approximate per Slice)

Calories: ~280 | Fat: 16g (Saturated: 9g) | Carbohydrates: 32g | Fiber: 1g | Sugar: 18g | Protein: 4g

Remember: This is homemade joy! Nutritional values are estimates and can vary based on specific ingredients and substitutions.

Cherry Tart

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• Author: Jackson Walker
• Total Time: 55 minutes
• Yield: 8 1x

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Description

This tart is like a little slice of Paris at home—rich cherries nestled in a creamy custard, all held by a simple, buttery crust you press in by hand. I first made it on a whim one Sunday and it’s been a beloved go-to ever since. Perfect for brunch, dessert, or tea with a friend.

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Ingredients

Scale 1x2x3x

For the Crust:

½ cup unsalted butter, melted & cooled

7 tbsp sugar (scant ½ cup)

1¼ cups all-purpose flour

Pinch of salt

2 tbsp finely ground almonds or almond flour (or crushed vanilla cookies)

For the Filling:

¾ cup heavy cream

2 eggs, room temperature

1 tsp vanilla extract

3 tbsp granulated sugar

2 tbsp all-purpose flour

1 lb fresh cherries, pitted

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Instructions

Preheat oven to 350°F (175°C).

Make the Crust: In a bowl, mix melted butter, sugar, flour, salt, and ground almonds until a soft dough forms. Press into a 9-inch tart pan. Bake for 10 minutes.

Prepare Filling: Whisk cream, eggs, vanilla, sugar, and flour until smooth.

Arrange cherries in the crust. Pour custard over top.

Bake 30–35 minutes, until filling is set and slightly golden. Cool before slicing.

Notes

Creamy, fruity, and effortlessly chic—this cherry tart is the kind of dessert that looks fancy but feels like home.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 280 per serving
• Sugar: 18g
• Fat: 16g per serving
• Saturated Fat: 9g per serving
• Carbohydrates: 32g per serving
• Fiber: 1g per serving
• Protein: 4g per serving

Final Thoughts: From Simple to Stunning, One Slice at a Time 🍒✨

At its core, this cherry tart is everything I love about home baking—approachable, joyful, and just a little indulgent. No rolling pins, no pastry drama, just buttery crust, creamy custard, and bursting cherries that bring sunshine to your plate. Whether you’re making it for a special gathering or a solo treat-yourself moment, this tart delivers elegance without the ego.

I hope it becomes your new go-to too—the kind of recipe you bookmark, tweak, and pass along with a grin. Because in the end, the best desserts aren’t just about sugar and butter—they’re about moments, memories, and that “you made this?!” pride.

Here’s to buttery shortcuts, cherry-stained fingers, and dessert that feels like a warm hug.
– Jackson from Food Meld 🍰💛