Sweet Cherry Custard Tart

Sweet Cherry Custard Tart 150 Author: Canadian Living Credits: Sweet Cherry Custard Tart 150

Sweet cherries are so wonderful - it's hard to get past just eating them out of hand. But you can with this French tart. It is worth the effort and highlights the cherries in a chic new way.

  • Portion size 12 servings
  • Credits : The Complete Canadian Living Baking Book, 2008


  • 1 cup all purpose flour
  • 1/2 cup butter softened
  • 1 egg yolk
  • 1 tablespoon granulated sugar
  • pinch salt
  • 2 cups pitted sweet cherries
  • 2 eggs beaten
  • 1/2 cup whipping cream
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon grated lemon rind
  • 1 tablespoon vanilla
  • pinch salt


Set out 9 inch tart pan with removable bottom and rimmed baking sheet.

Place flour in bowl; make well in centre. Add butter, egg yolk, sugar and salt; mix with fork until egg mixture is smooth. Gradually stir in flour to make dough that holds together. Press into disc; wrap and refrigerate for 1 hour. Between waxed paper, roll out pastry into 11 inch circle. Peel off to paper; invert pastry and fit into pan. Trim to leave 1-inch overhang; fold inside and press pastry together.

Filling: Spread cherries over pastry. Whisk together eggs, cream, flour, sugar, lemon rind, vanilla and salt; pour over cherries. Bake on baking sheet in bottom third of 375° oven until golden and tip of knife inserted into custard comes out clean, about 45 minutes. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 1 hour.)
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Sweet Cherry Custard Tart