Recipe: Tender cherry tart step by step with pictures | Handy.Recipes

Tender cherry tart

Cooked tender tart with cherries

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

Creamy shortbread tart goes great with a delicate filling. This recipe is very simple, but it's perfect for a celebration table or just for tea) You can also make this cake without the white cream, but the taste is richer and more vibrant with the airy white cream.

Author of the recipe

Ingredients for tender tart with cherries:


  • Wheat flour / Flour - 260 g
  • Butter (Cold cut into cubes) - 120 g
  • Sugar (5 tablespoons) - 75 g
  • Chicken egg - 1 pc
  • Sour cream (Optional ingredient. Sour cream adds juiciness to dough.) - 1 tablespoon
  • Salt - 0.5 teaspoon


  • Sour cream (12-15% fat) - 200 g
  • Chicken egg - 2 units
  • Sugar powder - 3 tablespoon
  • Vanilla sugar - 1 teaspoon
  • Potato starch - 1.5 tablespoon
  • Cherries (Freshly Frozen) - 300 g

The cream

  • Egg white - 3 pcs
  • Sugar - 200 g
  • Citric acid - 0.25 teaspoon

How to cook tender cherry tart step by step with photos

Prepare all ingredients. The main thing is to defrost cherries. Sift flour.

Mix flour, cold butter (cut into cubes), sugar, sour cream and salt with a mixer on 1st speed. (or grind with a fork)

Add egg to the beaten mixture. Beat with a mixer again.

The dough should be soft and fluffy.

Place the dough in the sachet. Put it in the freezer for 10-15 minutes.

Now let's make the sour cream and egg sauce. Whisk eggs, starch, powdered sugar, sour cream, vanilla sugar.

Divide thawed cherries into two parts. Sprinkle one part with a little sugar.

Take the dough out of the freezer, quickly roll it out into a thin sheet and cover the mold with the sheet of dough. (Before doing this, cover the bottom of the mold with a circle of parchment) Do NOT oil the mold, because the dough is oily anyway.

Now make the cake. Press dough into mold, trim excess with a spatula. Prick the dough with a fork all around the diameter, but not all the way through. Prick the dough so it won't puff up.

Cover the dough with parchment . (You can use peas, beans, but I used buckwheat) "The weight" so the dough doesn't puff up. Bake the dough in a preheated oven at 200 degrees, for 10-15 minutes.

The dough is ready. Lay out the cherries (squeeze out the juice from the cherries, we will still need it)

Cover the cherries on top of the filling, put it back in the oven for 20 minutes at 200 degrees.

Tart is ready. We can stop here, but I prefer the tart with soft protein cream.

The cream. We take 3 egg whites, beat in a dry and clean container until frothy, then gradually add sugar and citric acid in small portions.

We whip the cream until it becomes thick, then add evaporated cherry juice (we evaporate it: pour the juice into a metal bowl, put it on the fire and boil it until it becomes a liquid concentrated syrup)

Here we are ready and the tart, and the cream)))) Take a pastry bag and spread the cream.

Tart is ready. Put in the oven for 3-4 minutes, that the cream would cure. (It is not necessary). Enjoy Enjoy Enjoy!) The most delicate tart will please both children and fastidious men)))

Nutritional Value:

Whole Dish:
4203.7 Calories
64 g
168.1 g
615.2 g
Per Serving:
525.5 Calories
8 g
21 g
76.9 g
274.8 Calories
4.2 g
11 g
40.2 g

Salt, Flour, Cherry, Sugar, Butter, Egg, Sweet, Potato starch, Sourdough, Baking, Tartar, Vanilla sugar, Citric Acid, Sugargar, Cakes, Egg White, Pastry

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