Fresh Cherry Tart

Fresh Cherry Tart
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 25 mins
  • Cook: 40 mins

Refrigerate the pastry dough before rolling to help prevent it from shrinking as it bakes.


1 1/4cups all-purpose flour
2tablespoons granulated sugar
1/4teaspoon salt
1/2cup cold butter, cut into small pieces
2teaspoons grated orange rind
Cherry Filling:
4cups pitted cherries (about 1 1/3 pounds)
2/3cup sugar
1 1/2tablespoons cornstarch
1teaspoon powdered sugar


  1. 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.
  2. Preheat oven to 375F.
  3. 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.
  4. To prepare the filling, combine cherries, granulated sugar and cornstarch. Spoon into pastry; fold pastry edges over filling.
  5. Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectioners’ sugar over pastry before serving.

Nutritional Info *per serving

  • Glycemic Load 13.56
  • Calories 310
  • Fat 12g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 170mg
  • Potassium 200mg
  • Carbohydrate 49g
  • Fiber 2g
  • Sugars 30g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 10%
  • Calcium 2%
  • Iron 6%