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Delicious Cherry Tart

Cherry Tart Recipes at

This week, we’re excited to bring the cherry tart recipe for you! Cherries are back and its time to pump up your blood level with delicious cherry tarts. If you or your loved ones are reluctant of fruits in their regular routine, it is one of the best ways to eat cherries. Here’s easy to bake recipe of cherry tart, good for 8 to 10 people. Add this mouthwatering tart to your afternoon and high tea menu, thus one of the best things to have it with tea! Here you go…

Ingredients for Cherry Tart:

  • Puff Pastry 1 sheet (Available at Supermarkets)
  • Cherries ½ kg

Almond cream

  • 150g almond powder
  • 150g sugar
  • 150 butter + 1 tablespoon, softened butter
  • 3 eggs
Preparation to get started:

Grease the tart ring with 1 tablespoon soft butter.

Cut the circle of 20 cm of puff pastry, cut one long strip of  5cm wide to line the sides of the tart ring. See the pictures, weather is quite hot these days so working with puff pastry is tricky, it will go soft in no time, so use cold sheets cut them and put them back in the freezer.

If you want to knead dough at home. Check our famous Tart Recipe: Caramel Tarts For Eid Trolley

First, put the 20cm circle in the centre of the tart ring, then line the sides, gently press the sides and seem so they stick to each other.
Now prick the puff pastry really good with a fork.

Put it in the fridge until you are ready to use.

Now wash the cherries, spread them on kitchen cloth to remove the excess water. Remove the seeds and keep aside.

Preparing the almond cream:

In a bowl, add butter and sugar then add almond powder, mix it well then add eggs and mix it to a homogenous mixture.

Assembly of Tart:

Preheat your oven to 170C with fan.

Take out your cold tart ring, spread half the almond cream with a small spatula.

Spread cherries evenly over the cream.

Pour rest of the almond cream over the cherries and spread evenly with a spatula.

Bake it for 30 minutes (but be careful with your oven temperature check it out after 20 minutes ). When puff pastry gets golden brown, it’s ready. Carefully take it out from the oven.
Let it cool for 30 minutes and then remove from tart ring.

Serving suggestions

Cut in slices and sprinkle icing sugar on the top.

Tips & Tricks:

Never leave puff pastry sheet out, always work with cold sheets, after working put the container back in the freezer.
If you want to freeze the tart for long, don’t sprinkle icing sugar on the top, you can keep in the freezer for up to 3 months. After taking out from freezer put in preheated oven for 5 minutes,  never heat in a microwave. It will dry the crust.

Feel free to comment if there is any ambiguity in the process. We would love to assist you further.

Happy baking ❤

Chef Farah Zubair
Chef Farah Zubair
Faraah Zubair holds a degree in Mass Communication but her love for food was destined. Her culinary journey started in Thailand after completing a specialised cooking course from the Blue Elephant Cooking School in Bangkok. She travelled extensively and served in a number of countries from Thailand to Egypt, Jordan and later in Beirut. After acquiring Culinary Certification from the Jordan University of Hospitality Management, she moved to Lyon for her Bachelor's in French Pastry at Ecole Nationale Supérieure de la Pâtisserie (ENSP) France. Alongside, Farah is a Pastry Chef at a Restuarant - Le Mercière, Lyon France

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