Recipe : Scottish cherry tart

cherry tart side view

Made with Scottish-grown cherries

This scrumptious cherry tart is so easy to make.  No need to chill pastry, the filling takes seconds to make and it all comes together to make an impressive looking tart. It is a luscious dessert but for a special treat, serve it with a dollop of cream or ice cream.

full cherry tart on plate

What kind of cherries to use?

We are using the newly introduced Scotty Brand Scottish grown cherries but you can use any type of sweet cherry.  If they are in season where you live, they will be sweet and fresh.  Remember to check out farmers’ markets or any special offers in supermarkets.

When are cherries in season?

Using UK cherries, the season here is short.  From around June to September at most, however, these are deliciously sweet tasting and worth the wait each year.

What are ground almonds?

Ground almonds are almonds that are blanched and then ground up to have a sandy texture.

Can I make my own ground almonds?

Making your own ground almonds is super easy.  Pulse blanched almonds in a food processor or a blender (We use a Cusinart which is handy for grinding spices and coffee as well).


Will this pie crust work?

It sounds strange, using melted butter and not refrigerating a shortcrust pie crust but believe us.  It works.

How to make Cherry Tart

There may seem like a million steps to making this cherry tart, but none of the steps are difficult.

All quantities and full instructions can be found in the recipe card at the bottom of the page.

How to make the crust

Start with the melted butter in a large bowl.
Add the sugar to the butter and mix.
Add the flour and salt and mix until you have a wet but smooth mixture

cherry tart pastry mix

Lining the tart pan

Have ready a 9-inch (24cm) tart pan with a removable bottom.

Add dough to the bottom of the tart pan.
Start pressing the sides and angles where they meet the bottom.

cherry tart base crumble

Have the oven ready and pre-bake the crust for 12-15 minutes. cherry tart base

Scatter the almonds over it

cherry tart base

Ingredients for the filling

A cherry pitter will make life a lot simpler, and save red fingers from cherry juice.

Add cherries to the pre-baked tart base.

add cherries to cherry tart

Simply mix all filling ingredients in a bowl and whisk together.

Pour custard into the tart.

cherry tart adding filling

Baking the cherry tart

Bake the tart until it barely jiggles in the centre.

cherry tart adding filling


Let the tart cool and serve with a sprinkling of icing sugar and some freshly whipped cream.

top view cherry tart

half view cherry tart

cherry tart side view




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cherry tart recipe pinterest pin

half view cherry tart

cherry tart

Easy to make cherry tart with no chill pastry


  • For the crust:
  • 115 g unsalted butter
  • 90 g granulated sugar
  • 175 g all-purpose flour
  • A pinch of salt
  • 2 tablespoons ground almonds
  • For the filling:
  • 170 g whipping cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 450 g cherries pitted


  • Preheat the oven to 350ºF/180°C.
  • Have ready a 9-inch (24cm) round tart pan with a removable bottom.
  • Have the pitted cherries in a bowl.
  • For the crust:
  • Stir together the butter and sugar in a large mixing bowl.
  • Add the flour and salt and stir to make a soft dough.
  • Transfer the dough to the pan in small pieces, distributing them on the bottom, and press evenly into the sides first, and then the base.
  • Bake for 15-18 minutes.
  • Remove from the oven and sprinkle the ground almonds over the base.
  • For the filling:
  • Whisk together the cream, eggs, vanilla and sugar.
  • Add the flour and whisk until well mixed.
  • Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
  • Return the tart to the oven and bake 40-50 minutes until the filling is barely firm.
  • Cool completely on a wire rack and serve dusted with icing sugar and fresh cherries.





This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Disclaimer: we were provided with free cherries by Scotty Brand to bring awareness to this new product grown in Scotland but we put them to good use as you can see. 🙂

Fred purr of honour





I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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