You can’t go wrong with this cherry puff pastry tart. Made with store-bought puff pastry, a smooth, custard-like filling and bright fresh cherries, it’s an effortless dessert that highlights summer fruit with minimal ingredients.
This cherry tart is a lovely way to celebrate the season and show how well puff pastry pairs with fresh fruit.
Cherry season is short, so make the most of it—this tart is a quick weekday dessert or an impressive weekend treat, and you can prepare it in under 15 minutes of hands-on time.
The best part is the contrast: a buttery, flaky puff pastry shell filled with a creamy, custardy mixture and topped with cherries that burst with sweetness in every bite.
Though you can buy cherry tarts in the freezer aisle, homemade is always better. If you enjoy cherry hand pies made with puff pastry, this tart will be right up your alley.
Ready? Let’s get started.
Why you should try this recipe
- Simple and delicious: This tart is one of the best ways to showcase cherries with a straightforward method and few ingredients.
- No special shaping required: The tart doesn’t demand precise cutting or a pizza cutter—it’s rustic and forgiving, so you can skip store-bought pie filling and rely on fresh cherries.
- Time-saver: Using store-bought puff pastry keeps the process quick without sacrificing flavor. While homemade puff pastry is flakier, the ready-made sheets are perfect when you need a fast dessert.
- Balanced flavors: The final tart combines buttery, flaky pastry with a subtly sweet, almond-scented filling and tender cherries for a perfect bite.
Ingredients
For exact quantities and a printable list, see the recipe card below.
Puff pastry: Use a store-bought frozen puff pastry sheet (pâte feuilletée). Thaw it in the refrigerator overnight. If you thaw on the counter, check the sheet every 5–10 minutes—puff pastry softens quickly and becomes hard to work with when warm.
If you prefer to make pastry from scratch, follow a reliable quick puff pastry recipe.
Cherries: Fresh cherries are recommended; both sweet and sour varieties work. Pit the cherries but leave them whole. If fresh cherries are unavailable, frozen cherries can be used straight from the freezer—no need to thaw.
Icing sugar: Use store-bought powdered sugar or make your own by blitzing granulated sugar until fine.
Almond flour: Ground almonds or almond flour add a gentle nutty texture to the filling.
Eggs: Use large eggs at room temperature for best mixing and texture.
Lemon: Fresh lemon juice brightens the filling. Bottled 100% lemon juice can be substituted, or use lime juice if you prefer.
Heavy cream: Use cream with at least 36% fat; whipping cream is an acceptable substitute.
Almonds: Slivered or flaked almonds add crunch on top.
How to make cherry puff pastry tart
Preheat the oven to 380°F (190°C). Line a baking sheet with parchment paper.
Brush the parchment with melted butter and sprinkle lightly with brown sugar. Position an oval or round pastry ring on the parchment.
Roll the thawed but still-cold puff pastry to about 1/5-inch (5 mm) thickness. Drape the sheet over the ring and gently press it into the mold. Trim excess pastry and prick the bottom with a fork. Chill while you make the filling.
Make the filling: Whisk together eggs, heavy cream, almond flour, sugar and lemon juice until smooth.
Pour the filling into the tart shell, arrange the pitted cherries evenly over the surface and sprinkle with slivered almonds.
Bake for 30–35 minutes, until the pastry edges are golden and the filling is set. Cool the tart, remove it from the ring, and slice with a sharp knife.
Serve plain or dusted with icing sugar. It’s also excellent with vanilla ice cream or softly whipped cream.
Storage
The tart is best the day it’s made. Store leftovers covered in plastic wrap in the refrigerator for 2–3 days.
To freeze, cool completely, wrap tightly in plastic wrap and freeze up to 1 month. Thaw in the refrigerator for 24 hours before serving.
Expert tips
- Use a low pastry ring: A 0.75-inch (about 2 cm) high ring works well; an oval ring corresponds roughly to an 8-inch (20 cm) round mold.
- Keep the pastry cold: Work with puff pastry while it’s still cold. If it softens, chill it briefly in the freezer for 5 minutes.
- Roll carefully: Roll the dough evenly without stretching to preserve layers.
- Frozen cherries: If using frozen cherries, use them directly from the freezer—do not thaw.
Frequently asked questions
Cherries are rich in antioxidants and dietary fiber. They have a relatively low glycemic index and may support healthy sleep patterns and general well-being when included as part of a balanced diet.
A pastry ring is a baking tool used to shape and support pastry during baking. Rings come in round, oval, square and triangular shapes and in various heights, depending on the recipe.
Perforated rings allow better air circulation and heat transfer around the pastry, which can help create crisper, more evenly browned edges compared with non-perforated rings.
You can form a temporary ring from cardboard wrapped in aluminum foil to strengthen it. For liquid fillings, add a foil-covered bottom to prevent leaks. Once baked and cooled, cut away the cardboard.
Yes. Use frozen cherries straight from the freezer—there’s no need to thaw them first.
Love tarts? Try these next!
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Tarte Tatin Pommes (Apple Tarte Tatin)
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Best French Strawberry Tart (Tarte aux Fraises)
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Peach and Blueberry Galette: An Easy, Rustic Fruit Tart Recipe
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Quince Tarte Tatin Recipe
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Recipe card
Cherry Puff Pastry Tart
5 from 5 reviews
A simple, elegant tart made with store-bought puff pastry, a creamy almond-scented filling and fresh cherries.
- Author: Irina Totterman
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Pies and Tarts
- Method: Baking
- Cuisine: French
Ingredients
- 8.8 oz (250 g) thawed puff pastry
- 7 oz (200 g) pitted cherries
- 1 tablespoon icing (powdered) sugar
- 2 tablespoons (15 g) almond flour
- 2 large eggs
- 1 tablespoon lemon juice
- 4 ½ tablespoons (65 ml) heavy cream
- 1.4 oz (40 g) slivered almonds
Instructions
- Preheat oven to 380°F (190°C). Butter parchment and sprinkle with brown sugar. Place an oval or round pastry ring on the parchment.
- Roll the thawed, still-cold puff pastry to 1/5-inch (5 mm) thickness. Drape it into the ring, press gently, trim excess and prick the bottom with a fork. Chill while making the filling.
- Whisk eggs, heavy cream, almond flour, sugar and lemon juice. Pour into the tart shell, arrange pitted cherries on top and sprinkle with slivered almonds. Bake 30–35 minutes until golden and set. Cool, remove from ring and slice.
- Serve dusted with icing sugar or alongside vanilla ice cream or whipped cream.
Notes
- Use a low pastry ring (about 0.75 inch / 2 cm) or an equivalent mold. An oval ring corresponds roughly to an 8-inch (20 cm) round ring.
- Keep puff pastry cold while working. If it warms up, chill it briefly in the freezer.
- Roll the pastry evenly without stretching to preserve layers.
- If using frozen cherries, use them frozen—do not thaw.
Nutrition
- Serving Size: 1 slice
- Calories: 448
- Sugar: 9.6 g
- Sodium: 158 mg
- Fat: 31.4 g
- Saturated Fat: 8.9 g
- Carbohydrates: 34.4 g
- Fiber: 2.2 g
- Protein: 8.8 g
- Cholesterol: 92 mg
Nutrition facts are approximate and provided for general guidance only.
This recipe was first published in June 2021 and has been updated with improved content and photos. All photos are the author’s.