You are here: Home » Recipes » Fresh Cherry Tart Fresh Cherry Tart Kitchen Tested Yield 8 servings Prep 25 mins Cook 40 mins This rustic, overstuffed tart makes enticing use of the summer's bounty of cherries. Try it with Ranier cherries, too. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Refrigerate the pastry dough before rolling to help prevent it from shrinking as it bakes. Ingredients Pastry:1 1/4 cups all-purpose flour2 tablespoons granulated sugar1/4 teaspoon salt1/2 cup cold butter, cut into small pieces2 teaspoons grated orange rindCherry Filling:4 cups pitted cherries (about 1 1/3 pounds)2/3 cup sugar1 1/2 tablespoons cornstarch1 teaspoon powdered sugar Instructions To prepare the pastry, combine flour, sugar and salt in a processor; pulse to combine. Add butter and orange rind; pulse until mixture resembles coarse meal. Add 1 to 2 teaspoons of ice water; pulse until dough clumps together. Shape into a 4-inch disc; wrap in plastic wrap and refrigerate about 30 minutes. Preheat oven to 375F. Roll pastry into a 15-inch circle on a floured surface. Place in a 10-inch tart pan with removable bottom, letting pastry hang over the edge. To prepare the filling, combine cherries, granulated sugar and cornstarch. Spoon into pastry; fold pastry edges over filling. Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectioners’ sugar over pastry before serving.