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Easy Cherry Tart with Puff Pastry
Quick cherry tart using puff pastry, ready in about 40 minutes with simple ingredients.
Why this recipe works
This Cherry Tart uses a store-bought puff pastry base and a bright cherry filling. It’s quick to assemble and suits beginners or anyone needing a reliable, crowd-pleasing dessert.
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Key takeaways
Prep time is quick and ingredients are simple.
The tart bakes quickly and puffs nicely.
Best served warm or at room temperature.
Recipe guide
This Cherry Tart uses a store-bought puff pastry base and a bright cherry filling. It’s quick to assemble and suits beginners or anyone needing a reliable, crowd-pleasing dessert.
A fast, crowd-pleasing dessert in under an hour.
- Prep time is quick and ingredients are simple.
- The tart bakes quickly and puffs nicely.
- Best served warm or at room temperature.
Overview
A simple cherry tart using ready-rolled puff pastry. Great for dessert or a bake sale, scalable for small gatherings.
Make-ahead tips
Chill the pastry while preparing filling. You can prepare filling up to 24 hours ahead and keep refrigerated.
Serving suggestions
Dust with icing sugar, serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of cream.
Ingredients
- 1 sheet (250 g) ready-rolled puff pastry
- 450 g fresh or pitted cherries
- 75 g granulated sugar
- 15 g cornflour
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 20 g unsalted butter (cubed)
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
- icing sugar (to dust, optional)
Instructions
- Preheat oven to 200°C (180°C fan)/400°F and line a baking sheet with parchment.
- Unfold puff pastry on the prepared sheet and score a 1 cm border around the edge with a blunt knife, cutting but not removing the border.
- Trim pastry if needed to make an even rectangle or circle and chill briefly while you prepare filling if softening.
- Pit cherries if not pitted and halve or leave whole if small.
- Toss cherries with granulated sugar, cornflour, lemon juice and vanilla until evenly coated.
- Pile the cherry mixture into the center of the pastry, keeping filling inside the scored border.
- Dot the cherries with the cubed butter.
- Beat egg with milk and brush the pastry border evenly.
- Bake for 20–25 minutes until pastry is puffed and golden and filling is bubbling.
- Cool on the tray for 10 minutes, then dust with icing sugar if desired and serve warm or room temperature.
FAQs
Can I use frozen cherries for this tart?
Yes, thaw and drain thoroughly before using to avoid excess moisture.
What can I substitute for cornflour?
Arrowroot or tapioca starch can work as a thickener; use the same amount.
How do I store leftovers?
Keep covered in the fridge for up to 2 days; rewarm gently before serving.