This cherry tart recipe is truly sweet & simple. A puff pastry tart is one of the easy dessert recipes I reach for over and over in the Bijouxs Kitchen. I love cherries and for this recipe you can use jarred or frozen, or oh lucky day, fresh and you will rewarded with a sweet, lovely cherry tart.
The preparation of the tart is so sweet and simple. Remove frozen puff pastry dough sheet from the freezer, about 45 minutes to an hour before using. Place on a lightly floured board. Wait patiently for the dough to defrost enough to gently open the sheet. (I have failed this part of the prep many times). When still cool but pliable, open the sheet up and roll gently to smooth the creases to about a 9×12 rectangle. Now, you could also roll the dough into a circle to make a “galette” style tart. I’m really being a bit lazy here but I like the rectangular shape, my design background also creeps in.
Selecting what cherries to place in your tart is an open field. For ease I use Trader Joe’s Morello Cherries (in a jar) They come in #1 for me out of ease, and they are a great tasting sour cherry, packed in a light syrup, which gives an added flavor to the tart. You can also reduce the reserved syrup, adding about a tablespoon of balsamic vinegar to make a light glaze as in my Cherry Clafoutis with Cherry Balsamic Glaze. Frozen cherries are ok, but they have very little flavor, and you must drain well, a couple times, and sweeten with sugar, so allow time to flavor the cherries. I usually buy about 3 or 4 jars of the Trader Joe’s Morello Cherries, keeping them on hand of a variety of recipes. Look for them now, near the holidays. I love them in steel cut oats with brown sugar. See COOK’S NOTES on recipe card for more.
PUFF THE MAGIC PASTRY
Oh, the miracle of puff pastry, the light buttery layers of crispy goodness. One of the first things we learned to make in my cooking classes, were pastries and dough–classic skills I have carried with me, since I began cooking, at the ripe old age of 21! I was by far the youngest in my class, and really intimidated by the older and wiser students. None the less, this plunky 21 year-old completed the basics courses and took many cuisine focused classes, many taught by chef icons, like Paula Wolfert–right place, right time. Puff pastry was never my long suit, so frozen puff pastry is magic. After experimenting with many brands, #1 for me is from Dufour Pastry Kitchen, all butter, but it can be a challenge to find in local stores. Whole Foods has carried it, but with Amazon ownership, maybe order online? Let me know. In a pinch, I do use reliable Pepperidge Farm Puff Pastry, always there & waiting.
WHO STOLE THE TARTS?
Thanks to Alice In Wonderland “The Queen of Hearts, she made some tarts, All on a summer’s day; The knave of Hearts, he stole the tarts, And took them clean away.” Tarts have been a favorite of mine since childhood. I begged by big sister to bake tarts beginning at age 4, a love affair with tarts, so I was probably involved with the missing tarts. Recipes are featured on Bijouxs, both sweet & savory: Chocolate Turnovers, Lemon Asparagus Tart, Wild Mushroom Tart, and well-loved Thin Apple Tarts. These are light and buttery, oh hard to stop at one. Family and friends will appreciate home cooking, no matter how sweet & simple it may be.
Sweet & Simple Cherry Tart, sharing another little jewel from the Bijouxs Kitchen.
Image for Pinterest you pinners:)
As always, enjoy. B