Cherry Tart Recipe: Easy Sour Cherry Tarts With Martha

Okay you guys, I am SO excited to share this cherry tart recipe with you today because it comes straight from my dear friend Martha — and honestly, it might be the best thing I’ve made all summer. 🍒 We’re talking buttery, golden tart shells filled with the most gorgeous, jammy sour cherry filling, and I literally can’t even. If you’ve been looking for a way to use up all that fresh fruit from the farmers market or your backyard cherry tree, buckle up, because this is your sign!

Meet Martha — The Woman Behind This Cherry Tart Recipe

Let me introduce you to Martha, aka Sheila Thigpen — the author of Easy Chicken Cookbook and publisher of Life, Love and Good Food. She’s been in the publishing industry for years, and her gorgeous work in her own creative endeavors has inspired so many of us home bakers. Martha is the kind of person who makes baking feel totally approachable, and her favorite recipes always use simple ingredients you probably already have. She and I bonded over our love of good food, precious grandchildren, and the beautiful Smoky Mountains. She’s basically my spirit animal. When she handed me this sour cherry tart recipe, I knew it was something special — and I knew I had to share it with all of you immediately!

Why Sour Cherries Are the Best Part of This Whole Thing

Can we talk about sour cherries for a second?! Sweet cherries are lovely, sure, but sour cherries have this bright acidity that makes a cherry filling absolutely sing. 😍 The best way to find them is at your local farmers market in the summertime — they go fast, so grab them when you see them! You can also find fresh cherries at the grocery store, though the sour variety can be a little harder to track down. A cherry pitter is your absolute best friend here — don’t even try to pit them by hand, I beg you. And if you can’t find fresh sour cherries, a good cherry pie filling works in a pinch! This little tart recipe is also fabulous with a cherry chip cake vibe going on for a full cherry dessert spread.

How to Make the Perfect Tart Crust

Okay, the tart crust is where the magic really happens, friends. Martha uses a buttery shortbread crust made with cold butter, egg yolk, lemon zest, and vanilla extract — be still my heart. You’ll cut the cold unsalted butter into your dough (cold butter = flaky, crumbly, dreamy crust, always), then bring it together until it just holds. No rolling pin required for the mini versions — you just press it right into your tart pan or muffin tins! Make sure you press evenly up the sides of the pan so you get those beautiful folded lines and a neat removable bottom situation. Let it chill before baking, then slide it into a hot oven until it’s golden brown and smelling absolutely incredible. Homemade crusts sound intimidating but I promise, this one is totally foolproof!

Mini Cherry Tarts Are a Total Game Changer

I am OBSESSED with mini cherry tarts, you guys. They’re basically the cutest little mini cherry pies you’ve ever seen in your life, and they’re a perfect way to serve dessert at a party without any slicing drama. 🙌 You can use muffin tins to make individual tart shells, or grab a set of mini tart pans — I’ve used my Hamilton Beach tools to make the process so much easier. Simply divide your dough into equal pieces, press into the bottom of the pan, add your cherry filling, and bake on a lined baking sheet. These little tarts are seriously an elegant dessert that looks like you spent hours — but shhh, we’re not telling anyone how easy it really was. They pair SO well with a scoop of vanilla ice cream melting right on top. 😭 Heaven!

Tips for the Best Rustic Cherry Tart

If you want to go the rustic cherry tart route instead — totally valid, I love a freeform situation — you can absolutely use pie crusts or even puff pastry sheets for a shortcut. Roll out your dough on a baking sheet, pile that gorgeous cherry filling in the center, and fold up the edges. Let it get deeply golden brown and bubbly, then transfer to a cooling rack before cutting. Room temperature butter (for the filling parts!) helps everything come together, and a cup of sugar balanced with lemon zest keeps the tart fillings from being one-note. You can also bake cherry cheesecake-style tarts using this same base — check out this dreamy cherry cheesecake fluff for inspo! If you love baking with fresh fruit in general, also try my mini fruit tart pies — SO good.

Make This Tasty Treat and Thank Yourself Later

This cherry tart recipe is truly a 5-ingredient fresh kind of dessert that belongs in your regular rotation, full time. Whether you’re prepping for a summer gathering, looking for easy cookbook-worthy results, or just want a tasty treat for Tuesday night (no judgment, same), this one delivers every single time. It’s the perfect summer addition alongside other seasonal faves — think Memorial Day desserts or even pairing it with a fun summer drink. If you bake desserts often, you NEED this in your life. Next time you spot sour cherries at the market, grab them immediately and come back here. I just know you’re going to love every single buttery, jammy, golden bite. Now go make it! 🍒❤️

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Classic Cherry Tart Recipe

Yield: 8 Servings

Prep Time: 30 minutes

Cook Time: 40 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 40 minutes

This Classic Cherry Tart features a buttery pâte sucrée shell filled with a rich, nutty almond cream and topped with a glossy, jewel-bright cherry compote. Elegant enough for a dinner party yet approachable enough for a weekend bake, it is a showstopping dessert that works beautifully with fresh summer cherries or good-quality jarred ones year-round.

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Ingredients

For the Tart Shell (Pâte Sucrée)

• 1 ½ cups (190g) all-purpose flour
• ½ cup (60g) powdered sugar
• ¼ teaspoon salt
• ½ cup (115g) cold unsalted butter, cubed
• 1 large egg yolk
• 2–3 tablespoons ice cold water

For the Almond Cream Filling

• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 cup (100g) almond flour
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the Cherry Topping

• 2 cups (about 300g) fresh or pitted jarred cherries
• 2 tablespoons granulated sugar (if using fresh cherries)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Optional Garnish

• Powdered sugar for dusting
• Fresh mint leaves
• Lightly sweetened whipped cream

Instructions

1. In a food processor, combine the flour, powdered sugar, and salt. Pulse briefly to mix. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and ice water one tablespoon at a time, pulsing just until the dough comes together.
2. Turn the dough out onto a lightly floured surface, shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). Roll the chilled dough out to about ⅛ inch thickness and transfer to a 9-inch tart pan with a removable bottom. Press gently into the edges, trim any excess, and prick the bottom all over with a fork.
4. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until just lightly golden. Set aside to cool slightly.
5. Beat the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the almond flour, all-purpose flour, vanilla extract, and almond extract until smooth.
6. Spread the almond cream evenly into the par-baked tart shell. Reduce the oven temperature to 350°F (175°C) and bake for 20–25 minutes, or until the almond cream is set and lightly golden. Allow to cool completely on a wire rack.
7. If using fresh cherries, toss them with sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring often, until slightly thickened. If using jarred cherries, drain well, toss with lemon juice and cornstarch, and heat briefly until the liquid thickens. Let cool completely.
8. Once both the tart base and cherry mixture are fully cooled, spoon the cherries evenly over the top. Arrange neatly or keep it rustic. Dust lightly with powdered sugar and garnish with fresh mint if desired.

Notes

Make ahead: The tart shell can be blind baked a day in advance and stored wrapped at room temperature. Cherry options: Sweet Bing cherries, sour Morello cherries, or a mix both work beautifully — sour cherries give a more dramatic contrast against the sweet almond cream. Storage: Store the finished tart loosely covered in the refrigerator for up to 3 days; bring to room temperature before serving for the best flavor. No tart pan? A 9-inch pie dish works just fine as a substitute.