Cherry Tart Recipe

Soak cherries in wine

Place the pitted cherries in a medium bowl and pour the red wine over them. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, to let the flavors meld. Reserve the soaking liquid.

Cook the filling

In a medium saucepan, combine the reserved wine (about 1 cup) and granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Stir together cornstarch with 1 tablespoon cold water to form a slurry and whisk into the simmering wine. Add lemon juice, ground cinnamon, salt, and vanilla. Add the soaked cherries (including any liquid clinging to them). Simmer gently for 4–6 minutes until the sauce thickens and cherries are warmed through but still hold shape. Taste and adjust sweetness or cinnamon. Remove from heat and let cool while preparing crust and topping.

Make the dough

In a large bowl, whisk together 1 1/2 cups flour, 2 tablespoons sugar, and 1/2 teaspoon salt. Cut the cold cubed butter into the flour using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Sprinkle ice water, 1 tablespoon at a time, tossing gently after each addition until the dough just comes together when pressed (use 3 tablespoons total; you may need 1 extra teaspoon). Do not overwork.

Chill and roll

Form the dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. Once chilled, lightly flour a work surface and roll the dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch tart pan with a removable bottom, pressing dough into the pan and trimming the edges. Refrigerate the lined tart shell while you assemble the filling (10–15 minutes). If desired, prick the bottom lightly with a fork for even baking.

Optional blind-bake

Preheat oven to 375°F (190°C). Line the chilled tart shell with parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes, remove weights and parchment, then bake 5–7 more minutes until the crust is just set and lightly golden. This helps prevent sogginess with the juicy filling. Let cool slightly before filling.

Make the crumb

In a medium bowl combine 3/4 cup flour, 1/2 cup packed light brown sugar, 1/4 cup oats (if using), 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the 4 tablespoons cold cubed butter with a pastry cutter or fingers until mixture forms moist clumps and coarse crumbs. Chill the crumb topping until ready to use.

Preheat the oven to 375°F (190°C) if not already heated. Spoon the cooled wine-cherry filling into the prepared tart shell, spreading evenly and leaving a small border to accommodate the crumb topping. Sprinkle the chilled crumb topping evenly over the filling, pressing lightly so it adheres. If you reserved any juices that thickened too much, loosen with 1–2 teaspoons water before filling.

Bake the tart on a baking sheet for 30–35 minutes, or until the crust is golden and the crumb topping is crisp. If the crumb is browning too quickly, tent loosely with foil for the last 8–10 minutes. Remove the tart from the oven and cool on a wire rack for at least 45 minutes so the filling sets.

When the tart is cooled but slightly warm, slice and serve each portion with a scoop of caramel ice cream and a mint leaf garnish if desired. For best texture, allow the ice cream to soften slightly before serving. Leftover tart can be stored covered at room temperature for up to 1 day or refrigerated up to 3 days; reheat gently before serving.