Cherry Tart With Ice Cream

So, you’ve had one of *those* weeks, huh? Where your brain just screams for something sweet, comforting, and utterly delicious, but your motivation is on a permanent coffee break? Same. You want that impressive “I totally slaved over this” dessert without, you know, *actually* slaving. Good news, my friend! I’ve got your back with a Cherry Tart recipe so good, so easy, you’ll wonder why you ever bought a pre-made one again. Plus, it comes with ice cream. Because, obviously. Let’s get baking!

Why This Recipe is Awesome

Listen, this isn’t some fancy-pants patisserie nightmare that requires a culinary degree and a small loan. This is ‘I-can-do-this-even-after-a-few-glasses-of-wine’ easy. Seriously, it’s practically idiot-proof. I even managed to make it without burning the kitchen down, which, for me, is a huge win. The best part? That glorious combination of warm, jammy cherries, a flaky, buttery crust, and a scoop (or three) of melty vanilla ice cream? It’s basically a hug in a bowl. Pure bliss, no stress.

Ingredients You’ll Need

Gather your weapons, chef! Or, you know, your ingredients. No need for fancy stuff, just the good, honest basics.

• 1 box (2 sheets) refrigerated pie crust: Store-bought is totally fine, no judgment here! Unless you *want* to make your own from scratch, then go you, domestic god/goddess.
• 6 cups fresh or frozen cherries: Pitted, please! Don’t be a hero trying to pit them all at 2 AM. If using frozen, no need to thaw.
• ¾ cup granulated sugar: To make those cherries sing their sweet, sweet song.
• ¼ cup cornstarch or all-purpose flour: Our secret weapon for a thick, jammy filling, not a watery soup.
• 1 tablespoon fresh lemon juice: A little zing to cut through the sweetness and brighten things up.
• ½ teaspoon almond extract: Optional, but highly recommended. It just makes cherries *better*, trust me. It’s a flavor power couple!
• 2 tablespoons unsalted butter: Cut into small pieces. Just a tiny knob for richness.
• 1 large egg + 1 tablespoon water: Whisked together for an egg wash. For that gorgeous golden glow, obviously.
• 1 tablespoon coarse sugar (like turbinado): Optional, but makes it look super fancy and adds a nice crunch.
• Vanilla Ice Cream (for serving): Non-negotiable. Or any flavor you fancy, but vanilla is classic for a reason.

Step-by-Step Instructions

Alright, let’s turn these humble ingredients into a masterpiece. You got this!

1. Get Your Oven Ready: Preheat your oven to 400°F (200°C). Roll out one pie crust onto a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang. Pop it in the fridge while you get the filling ready. Don’t skip the chill time!
2. Whip Up the Filling: In a large bowl, combine your pitted cherries (fresh or frozen), granulated sugar, cornstarch (or flour), lemon juice, and almond extract (if using). Stir it gently until everything is evenly coated.
3. Assemble Your Tart: Pour the luscious cherry filling into your chilled pie crust. Dot the top of the filling with the small pieces of butter. This adds extra richness and deliciousness.
4. Top it Off: Unroll the second pie crust and place it over the filling. Trim the edges to match the bottom crust, then crimp the edges together to seal. You can make a fancy pattern or just press with a fork – whatever floats your boat. Cut a few slits in the top crust to let steam escape, preventing a cherry explosion.
5. Brush and Bake: In a small bowl, whisk the egg with water to make your egg wash. Brush this over the top crust, then sprinkle with coarse sugar if you’re feeling extra. Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and bake for another 35-45 minutes. You want the crust golden brown and the filling bubbly.
6. The Hardest Part: Cool Down: Remove the tart from the oven and let it cool on a wire rack for at least 1 hour (preferably longer, up to 2-3 hours). I know, it’s torture. But trust me, this lets the filling set properly.
7. Serve It Up: Slice into generous wedges and serve warm with a big scoop (or two, or three) of vanilla ice cream. Pure heaven!

Common Mistakes to Avoid

Nobody’s perfect, but we can definitely sidestep some common blunders. Learn from my mistakes, because I’ve made them all!

• Not Chilling Your Crust: Thinking you can skip putting that crust back in the fridge before filling? Rookie mistake! Cold dough is happy dough. It prevents shrinkage and keeps it flaky.
• Overfilling the Tart: Don’t be greedy! Too much filling means a cherry volcano erupting in your oven. Stick to the recipe’s amount.
• Not Letting it Cool: I know, the smell is intoxicating. But if you cut into it too soon, you’ll have a soupy mess instead of a beautifully set filling. Patience, young padawan!
• Forgetting the Cornstarch/Flour: This is crucial for thickening. Without it, your tart will be a watery disappointment.
• Eating it All Yourself in One Sitting: Okay, maybe not a *mistake* per se, but try to share. Or don’t. Your call. I won’t tell.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No stress! Here are some ways to shake things up:

• Different Fruits: Don’t have cherries? No biggie! This recipe works beautifully with peaches, mixed berries (raspberries, blueberries, blackberries), or even sliced apples (maybe add a pinch of cinnamon!).
• Crust Variations: If you’re really short on time, a store-bought puff pastry can make a quick, fancy-looking galette. Or for a twist, try a graham cracker or shortbread cookie crumb crust for the bottom.
• Extract Options: Not a fan of almond? You can swap it for vanilla extract, or just omit it entirely. It’ll still be delicious!
• Ice Cream Alternatives: No vanilla ice cream? Whipped cream is a classic, or try a scoop of crème fraîche for a tangier contrast. Fancy!
• Sweetener Swap: You could experiment with brown sugar for a deeper flavor, or even a touch of maple syrup, but you might need to adjust the cornstarch slightly if it adds too much liquid.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and probably some witty remarks).

1. Can I use canned cherries? Well, technically yes, but why hurt your soul like that? Fresh or frozen are superior, IMO. If you absolutely *must* use canned, make sure they’re well-drained and you might want to reduce the sugar slightly.
2. My crust shrunk! What happened? Did you chill it? Always chill your dough! And don’t overwork it. Gluten develops when you work dough, and that causes shrinkage. Chill it after rolling and again after assembling.
3. How do I know when it’s done? Look for a beautiful golden-brown crust and a filling that’s visibly bubbly and thick, especially peeking through the vents. If it’s not bubbling, the inside probably isn’t hot enough to set the filling.
4. Can I make it ahead? Absolutely! Bake it, let it cool completely, then cover loosely and store at room temperature for a day. For longer storage (2-3 days), refrigerate it. Reheat gently in a warm oven (around 300°F/150°C) until warm through.
5. What if I don’t have almond extract? No biggie, just skip it! The tart will still be fantastic with just the lemon and cherries. The almond just adds an extra layer of “oomph.”
6. Is it okay to eat this for breakfast? Is the Pope Catholic? YES. It has fruit! It’s basically a fancy breakfast pastry. You’re welcome.

Final Thoughts

See? I told you it was easy! Now you’ve got a showstopper dessert that tastes like you slaved over it for hours (don’t worry, your secret’s safe with me). The best part? That glorious cherry and ice cream combo is pure comfort food that feels fancy.

Go forth and conquer that cherry tart. Impress your friends, your family, your cat, or just yourself. You’ve earned this deliciousness. And hey, if you mess up, who cares? It’s still probably edible and a great story. Happy baking, my friend!