Fresh Black Cherry Tart

Fresh Black Cherry Tart. Photo © Rosanna Nafziger
    80 mins

Black cherries are scarcely better than when eaten fresh, and this tart handles them minimally. Pitted cherries are arranged in a baked tart shell and drizzled with a vanilla cherry-juice glaze. I like this cookie-like short crust for this tart, but you can use any tart shell (included pre-made) that you like.


What You'll Need

  • 3 cups fresh black cherries
  • 1 recipe Sweet Short Crust, baked (or other baked tart shell)
  • 1/4 cup plus 2 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon vanilla extract

How to Make It

  1. Pit the cherries (see How to Pit Cherries here). Toss the pitted cherries with 1/4 cup of the sugar. Let them macerate (the fruit equivalent of "marinate") while you prepare and bake the crust. Let the crust cool. (If using a pre-made crust, let the cherries sit at least 30 minutes.)
  2. In a small saucepan, combine the remaining 2 tablespoons sugar and the cornstarch. Drain the cherry juice into the saucepan, whisk to combine, and place over medium heat. Stir until the sauce thickens, turns clear, and boils. Remove from the heat and stir in the vanilla.
  1. Arrange the drained cherries in the cooled crust. Pour the warm glaze over them and let the tart cool to room temperature. Serve with lightly sweetened whipped cream or ice cream, if you like.