Cherry Tart from Start to Finish! How-To make a simple Cherry Pie filling with an easy sweet crust.

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.

Prepare the cherry filling by pitting and slicing the cherries.

In a saucepan over medium heat, combine the cherries and sugar, and let it come to a boil.

Prepare a cornstarch slurry with cornstarch and cold water, adding half first to the cherry mixture.

Check the consistency; if it's too thin, add the rest of the cornstarch slurry until it thickens and holds a trail for a few seconds.

Set the cherry filling aside to cool.

Prepare the crust by mixing flour and butter until it reaches a coarse sandy texture.

Add eggs to the mixture and mix until just combined.

Form the dough into a disk and let it rest in the fridge.

Roll out the dough on a floured surface, turning it a quarter turn each time to ensure even thickness.

Use the tart shell as a guide to roll the dough out, leaving about an inch extra for depth.

Transfer the rolled dough into the tart pan using a rolling pin to help.

Prepare a lattice top for the tart by rolling out additional dough and assembling it off the pie.

Place the lattice crust in the freezer to firm up before transferring it to the tart.

Fill the tart shell with the cooled cherry filling and place the lattice on top before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens