Martha Stewart’s Cherry Tart | Martha Bakes Recipes | Martha Stewart

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor profile.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust provides more fiber.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

Make the pastry dough by pulsing together 2.5 cups of all-purpose flour, a pinch of salt, and 1/3 cup of sugar in a food processor.

Cut 2 sticks of icy cold butter into cubes and add to the flour mixture, pulsing until tiny bits of butter are visible.

Add 3 large egg yolks and 1/4 cup of ice water to the mixture and beat slightly before combining.

Divide the dough in half, wrap in plastic wrap, and refrigerate.

Roll out the dough on a floured surface, making it larger than a 9-inch tart pan.

Transfer the rolled dough to the tart pan, pressing it into the sides and trimming the excess with a rolling pin.

Chill the tart shell for about 20 minutes before baking.

Preheat the oven to 375°F (190°C).

Blind bake the tart shell with parchment paper and weights (beans or lentils) for about 20 minutes.

Remove the weights and parchment, then bake until the crust is golden brown.

Pit 3.5 cups of cherries, cutting them in half after pitting.

Whisk together chilled pastry cream and 1/2 cup of heavy cream until smooth.

Pour the pastry cream into the baked tart shell.

Arrange the cherries cut side up on top of the pastry cream.

Brush the cherries with strained cherry jam for a glaze.

Chill the tart in the refrigerator before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens