This juicy cherry tart recipe combines a crisp, buttery crust with a sweet and tangy cherry filling. It’s perfect for any occasion, from summer picnics to elegant dinners. Here's how to make it:
Ingredients
Crust:
- 45g unsalted butter
- 1 egg yolk
- 120g plain cookie mix (Daiso product)
Cherry Filling (makes a convenient quantity):
- 1 can dark sweet cherries (2-go can size)
- 50g granulated sugar
- 15g cornstarch
Instructions
Making the Crust:
1. Cream the Butter: In a bowl, use a whisk to cream 45g of unsalted butter until smooth.
2. Mix in Egg Yolk: Add 1 egg yolk to the butter and mix well until fully incorporated.
3. Add Cookie Mix: Gradually add 120g of plain cookie mix to the butter and egg mixture. Use a spatula to mix until the mixture becomes crumbly.
4. Form the Dough: Once crumbly, use your hands to knead the mixture into a dough. Form it into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.
Making the Cherry Filling:
1. Prepare the Filling: In a small saucepan, combine the juice from the cherry can, 50g of granulated sugar, and 15g of cornstarch.
2. Cook the Mixture: Place the saucepan over medium heat and stir constantly until the mixture thickens.
3. Add Cherries: Remove from heat, add the reserved cherries, and gently fold them in with a spatula. Return the mixture to the heat and cook until it begins to bubble again. Spread the mixture out in a baking pan to cool.
Assembling and Baking the Tart:
1. Prepare the Muffin Tin: Line a muffin tin with strips of parchment paper in a crisscross pattern to make removing the tarts easier.
2. Roll and Cut Dough: Roll the chilled dough to a 5cm thickness. Cut circles to fit the muffin tin and press them into the bottoms and sides of the prepared muffin cups. Use a fork to prick holes in the bottom of each crust.
3. Fill the Tarts: Spoon the cooled cherry filling into each tart shell, filling them generously.
4. Top with Dough: Roll out the remaining dough and cut circles to fit over the top of each tart, sealing the edges well. Cut small vents in the top of each tart to allow steam to escape.
5. Bake: Preheat the oven to 180°C (356°F). Bake the tarts for 20 minutes, then place a baking sheet on top and bake for an additional 10 minutes.
6. Cool and Serve: Remove the tarts from the oven and let them cool slightly before removing them from the tin. Serve warm or at room temperature.
Enjoy your delicious, juicy cherry tarts!