Sour Cherry Tart

Looking for a fun and easy to prepare dessert? Look no further than our Sour Cherry Tart, which combines frozen dark cherries, cinnamon, and chopped hazelnuts for a perfectly-balanced tart.

The Oval Au Gratin dish is the ideal piece of bakeware for this recipe, exposing the dough to a consistent heat source until it becomes golden brown, and the edges begin to bubble. This piece of bakeware provides a wide, shallow baking area, creating the ideal environment for the dough to absorb all the rich flavours from the surrounding ingredients.

Whether you are looking to experiment with a tart recipe or simply want to prepare a delicious dessert when entertaining family and friends, our Sour Cherry Tart is the recipe for you. This dessert takes just under two hours to make from start to finish, including prep and baking time, and can serve between six and eight portions at a time. Here are all the ingredients you need and the steps to follow to prepare this Sour Cherry Tart recipe.

Defrost cherries. Marinate with vinegar, 2 tbsp. sugar, cinnamon, and a pinch of salt and pepper for at least 20 minutes.

Combine butter, flour, sugar and salt in a food processor and pulse until it resembles fine meal. Add egg yolk and 1 to 2 tablespoons ice water, pulsing until a ball of dough forms.

Place the dough on a lightly floured surface and roll into a 12” circle. Cover with lightly floured plastic wrap. Place on a baking sheet and refrigerate for a minimum of one hour.

Preheat oven to 425° F. Sprinkle remaining 2/3 cup sugar and butter in tart dish over medium heat. Cook until sugar starts to bubble, drain liquid from cherries and add the liquid to the sugar. Bring to a boil over medium-high heat, and stir until thick and syrupy, about 8–10 minutes.

Add cherries and cook, stirring gently, over medium heat for another 8–10 minutes. Remove from heat and gently lay dough circle over the cherries, making sure cherries are covering the entire bottom of the dish. Tuck dough into edges between cherries and pan rim.

Bake 12–15 minutes until dough is golden brown and edges are bubbling. Remove from oven and let dish cool on a rack for 15 minutes.

Run a knife or slim spatula around edges to loosen crust, then turn a plate upside down on top of tart. Grab handles of pan and flip onto plate.

Slice and garnish with toasted nuts and fresh mint.