Name: Rustic Cherry Tart: A Delicious & Easy Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 180 min
Yield: 8 servings
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, cold and cut into cubes; 1/2 cup ice water; 1 tablespoon apple cider vinegar; 4 cups fresh sweet cherries, pitted (about 2 pounds); 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1/2 teaspoon almond extract; Pinch of salt; 1 large egg, beaten; 1 tablespoon milk or cream; 2 tablespoons coarse sugar (turbinado or sanding sugar)

Rustic cherry tart: just the name conjures up images of sun-drenched orchards, warm kitchens, and the simple pleasures of homemade goodness, doesn't it? Imagine sinking your teeth into a buttery, flaky crust, bursting with the sweet-tart flavor of perfectly ripe cherries. This isn't your fussy, perfectly-crimped pie; it's a celebration of imperfection, a testament to the beauty of rustic baking.

While the exact origins of fruit tarts are difficult to pinpoint, they've been a beloved dessert across cultures for centuries. From the galettes of France to the crostatas of Italy, the concept of encasing fruit in pastry is a timeless tradition. Cherries, in particular, have long been associated with abundance and good fortune, making them a popular choice for festive occasions and everyday treats alike.

What makes a rustic cherry tart so irresistible? It's the combination of textures and flavors, of course! The crisp, slightly crumbly crust provides the perfect counterpoint to the juicy, tender cherries. The slight tang of the fruit balances the richness of the butter, creating a symphony of sensations in every bite. But beyond the taste, there's also the undeniable appeal of its simplicity. This is a dessert that doesn't require fancy equipment or advanced baking skills. It's approachable, forgiving, and utterly delicious – a guaranteed crowd-pleaser that you'll want to make again and again.

Ingredients:

For the Crust:

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1/2 cup ice water
1 tablespoon apple cider vinegar

For the Cherry Filling:

4 cups fresh sweet cherries, pitted (about 2 pounds)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon almond extract
Pinch of salt

For the Egg Wash & Topping:

1 large egg, beaten
1 tablespoon milk or cream
2 tablespoons coarse sugar (turbinado or sanding sugar)

Preparing the Crust:

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough, which is crucial for flavor.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter – these are what create flaky layers in the crust. The size of the butter pieces should be about pea-sized.
Add Wet Ingredients: In a small bowl, whisk together the ice water and apple cider vinegar. The vinegar helps to tenderize the dough. Gradually add the ice water mixture to the flour and butter mixture, mixing gently with a fork until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. Add the water a tablespoon at a time, if needed, to avoid adding too much liquid.
Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a ball. If the dough seems too dry, add a tiny bit more ice water, a teaspoon at a time. If it's too sticky, add a little more flour. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is essential for relaxing the gluten and allowing the butter to firm up, which will result in a flaky crust.

Preparing the Cherry Filling:

Pit the Cherries: This is the most time-consuming part, but it's worth it! Use a cherry pitter or a paring knife to remove the pits from all the cherries. Make sure you get all the pits out!
Combine Filling Ingredients: In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, almond extract, and salt. Gently toss to coat the cherries evenly. The cornstarch will help to thicken the filling as it bakes, and the lemon juice and almond extract enhance the cherry flavor.
Let the Filling Rest: Allow the cherry mixture to sit for about 15-20 minutes. This will allow the sugar to draw out some of the juices from the cherries, creating a more flavorful and syrupy filling.

Assembling and Baking the Tart:

Preheat Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack of the oven. This will help to ensure that the bottom crust is fully cooked.
Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a large circle, about 12-13 inches in diameter. The dough should be thin, but not so thin that it tears easily.
Transfer to Baking Sheet: Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. The parchment paper will prevent the tart from sticking to the baking sheet and make it easier to transfer after baking.
Add the Filling: Pour the cherry filling onto the center of the dough, leaving a 2-inch border around the edge.
Fold the Edges: Gently fold the edges of the dough over the filling, pleating as you go. This creates a rustic, free-form look. Don't worry about making it perfect – the imperfections are part of the charm!
Egg Wash and Sugar: In a small bowl, whisk together the egg and milk or cream to create an egg wash. Brush the egg wash over the folded edges of the crust. This will give the crust a beautiful golden-brown color. Sprinkle the coarse sugar over the egg-washed crust. The coarse sugar adds a nice crunch and sparkle.
Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust starts to brown too quickly, you can tent it with foil.
Cool: Remove the tart from the oven and let it cool on the baking sheet for at least 30 minutes before slicing and serving. This allows the filling to set up slightly.

Tips for Success:

Keep the Butter Cold: This is the most important tip for a flaky crust. Cold butter creates steam as it bakes, which separates the layers of dough.
Don't Overmix the Dough: Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, which will result in a flaky crust.
Use Fresh, Ripe Cherries: The best flavor comes from using fresh, ripe cherries. If you can't find fresh cherries, you can use frozen cherries, but be sure to thaw them completely and drain off any excess liquid before using them.
Adjust Sugar to Taste: The amount of sugar in the filling can be adjusted to your liking, depending on the sweetness of the cherries.
Add a Pinch of Salt: A pinch of salt enhances the flavor of the cherries and balances the sweetness.
Experiment with Flavors: Feel free to experiment with different flavors in the filling. You could add a pinch of cinnamon, nutmeg, or ginger. You could also add a splash of bourbon or rum.
Serve with Ice Cream or Whipped Cream: This rustic cherry tart is delicious on its own, but it's even better served with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations:

Different Fruits: You can easily adapt this recipe to use other fruits, such as peaches, plums, apricots, or berries.
Nuts: Add chopped nuts, such as almonds or pecans, to the filling for added flavor and texture.
Spices: Experiment with different spices, such as cinnamon, nutmeg, or ginger.
Liqueur: Add a splash of liqueur, such as bourbon or rum, to the filling for a boozy kick.

Storage:

Store leftover tart in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
The tart can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.

Conclusion:

This rustic cherry tart isn't just a dessert; it's an experience. It's the kind of recipe that evokes memories of summer afternoons, the scent of warm fruit baking in the oven, and the simple joy of sharing something delicious with loved ones. The slightly tart cherries, balanced by the sweetness of the filling and the buttery, flaky crust, create a symphony of flavors and textures that will leave you wanting more. It's a recipe that's both impressive enough for a special occasion and easy enough for a weeknight treat. But what truly makes this tart a must-try is its inherent adaptability. Feel free to experiment with different types of cherries – sweet Bing cherries will create a richer, sweeter tart, while Rainier cherries will add a delicate, honeyed note. Don't be afraid to add a splash of almond extract to the filling for an extra layer of flavor, or a sprinkle of chopped almonds on top for added crunch.

Serving Suggestions and Variations:

* Classic Serving: Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the warm tart and the cold ice cream is simply divine. * Elevated Presentation: Dust the tart with powdered sugar just before serving for an elegant touch. A sprig of fresh mint adds a pop of color and freshness. * Breakfast Treat: Enjoy a slice of the tart with your morning coffee or tea. It's a delightful way to start the day. * Fruit Variations: While this recipe is specifically for cherries, you can easily adapt it to other fruits. Try using peaches, plums, or even a mix of berries. Just adjust the amount of sugar depending on the sweetness of the fruit. * Crust Alternatives: If you're short on time, you can use store-bought pie crust. However, I highly recommend making your own – the homemade crust truly elevates the tart. You could even experiment with different types of flour, such as whole wheat or spelt, for a nuttier flavor. * Adding a Crumble Topping: For an extra layer of texture and sweetness, consider adding a crumble topping. Simply combine flour, butter, sugar, and a pinch of salt, and crumble it over the tart before baking. * Boozy Cherry Tart: For an adult twist, soak the cherries in a bit of Kirsch or cherry brandy before adding them to the filling. This will add a subtle boozy flavor that complements the cherries beautifully. I truly believe that this rustic cherry tart will become a staple in your baking repertoire. It's a recipe that's both satisfying to make and incredibly rewarding to eat. The beauty of this recipe lies in its simplicity and the freedom it allows for personalization. Don't be afraid to get creative and make it your own! So, what are you waiting for? Gather your ingredients, preheat your oven, and prepare to be amazed by the deliciousness of this rustic cherry tart. I'm confident that you'll love it as much as I do. I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear about any variations you tried, any tips you have, and most importantly, how much you enjoyed it. Happy baking! Let me know if you have any questions, and I'll do my best to help. I can't wait to see your beautiful cherry tarts!