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
Refrigerate the pastry dough before rolling to help prevent it from shrinking as it bakes.
Ingredients
- Pastry:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 2 teaspoons grated orange rind
- Cherry Filling:
- 4 cups pitted cherries (about 1 1/3 pounds)
- 2/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 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.
