Summer fruit is fleeting, and cherries demand attention now. Bright, juicy and naturally sweet, they transform easily into a rustic tart that tastes far fancier than it looks. This quick recipe needs only a few minutes of prep, no tart pan, and gives you a golden, jammy dessert in under an hour.
Ingredients for a 4-person rustic cherry tart
- 1 ready-made or homemade shortcrust pastry
- 750 g fresh cherries, washed
- 60 g almond meal (ground almonds)
- 60 g granulated sugar
- 4 tbsp brown sugar or cassonade
- 1 small handful unsalted pistachios, roughly chopped
- 1 tbsp milk for glazing
Step-by-step: assemble the easy cherry galette
- Remove stems and rinse cherries. Place them in a large bowl.
- Add the granulated sugar, toss gently and let rest 20 minutes.
- Roll the pastry on a baking sheet lined with parchment.
- Sprinkle the almond meal across the center of the dough. This absorbs juices.
- Scatter the cherries over the almond layer, leaving about 5 cm of dough border.
- Fold the edges of the dough over the fruit to form a free‑form galette.
- Brush the exposed pastry rim with milk, then sprinkle the brown sugar on top.
- Bake in a preheated oven at 180 °C (th.6) for about 20 minutes.
- Let the tart cool slightly, then finish with chopped pistachios and serve warm.
Pro tips to make a perfect cherry tart every time
- Choose ripe, unbruised cherries. Firm, sweet fruits give the best texture and flavor.
- Varieties like Burlat are deep red and sweet. Summit has a lighter red hue.
- Pitting cherries is optional, but removing stones improves eating comfort.
- Almond meal under the fruit soaks up excess juice. It keeps the crust crisp.
- Swap the almond meal for ground hazelnuts, pistachios, or fine semolina for a new taste.
- Homemade shortcrust is ideal and freezes well. If buying, pick a “pure butter” pastry.
- Brush the edges with milk to get a golden finish. Brown sugar on top adds crunch.
- No tart pan needed — the folded galette is faster and rustic in charm.
Flavor variations and serving suggestions
- Add a thin layer of frangipane under the cherries for a richer tart.
- Glaze the baked tart with warmed apricot jam for shine.
- Serve with a scoop of vanilla ice cream or a dollop of crème fraîche.
- Replace pistachios with flaked almonds or toasted hazelnuts.
- For more depth, mix a splash of almond extract into the cherries before baking.
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