Easy Homemade Cherry Tart
This easy to make Cherry Tart recipe comes together so fast you will not believe it.
If you have a premade crust or even one that is in the freezer like I used here it will come together even faster. If making a homemade crust recipe it will of course take a bit longer to make but will be so worth it. Read on for my favorite homemade crust recipe.
If you haven’t noticed most of my blogging is done on desserts. I’ve been trying to change that.
What to do? What to do? The cheesecake was long gone and I couldn’t bear to let the left over topping go to waste. Then I remembered that I had a pie crust in the freezer.
Cherry Tart Filling
Prepare your tart or pie crust. If using a tart pan lightly grease the bottom and fluted sides. Roll out the crust into a big enough circle that will fill your pan with a bit hanging over the edges. Gently adjust the crust so it fills the tart pan. Use any left over pieces of crust to make a decorative lattice topping if you like. If not you can just bake the tart or pie the way it is. If makings a top crust give it a wash with milk and sprinkle some sugar on it before baking.
Bake for 45 – 55 minutes until filling is bubbling and the crust is golden brown. Let cool before cutting. Top with whipped cream or sweetened crème fraiche.