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Cherry Tarts

Servings: 8


for the filling

  • 3 pounds fresh cherries, pitted
  • pinch of kosher salt
  • 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick

for the whipped cream

  • 1 cup cream
  • 1/2 cup crème fraiche
  • 3 teaspoons sugar
  • 2 teaspoons vanilla extract
  • pastry shells
  • cherry filling
  • whipped vanilla cream


  • In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.
  • Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.
  • Remove from the heat and cool to room temperature. Store in the fridge.

for the whipped cream

  • Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes.
  • Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl.
  • With an electric mixer whip the cream mixture on medium until peaks form.
  • Place in an airtight container and keep in the fridge until ready to use.

for the tarts

  • Follow the pastry shells baking instructions. Let cool.
  • Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled.


This recipe uses two favorite recipes of mine: cherry jam (click here for recipe) and whipped vanilla cream (click here for recipe).