Tartes aux Cerises (Cherry Tarts)

Tartes aux Cerises are french cherry tarts for those of you who don’t know. This french pastry is made with a homemade dough, cream cheese filling, and topped with cherries and cherry glaze. Altogether, this is definitely a dessert you’ll want to try to make and eat.

Yield: 12 tarts



1 1/4 cup all-purpose flour

3/4 cup granulated sugar

3/4 tsp. sea salt

1/2 cup butter, softened a tiny bit

1 egg


1 cup frozen cherries

3 oz. cream cheese

1/4 cup powdered sugar

1 tbsp. milk


1/3 cup granulated sugar

2 tbsp. cornstarch

3/4 cup cherry juice (1/4 cup water, frozen cherries, and 2 tbsp. granulated sugar)


For the dough:

Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, using a stand mixer or hand-held mixer, add in the flour, sugar, and salt. Then cut the stick of butter into tablespoons into the bowl and beat all together. Crack in the egg. Once fully combined, grease muffin tins or mini tart shells with butter. Using your hands, press the dough into the appliance you’re using. Make sure to press the dough evenly into your appliance and to not make the tart shells very thick. Bake for about 12 minutes in the oven. Allow to cool for 10 minutes before removing from appliance carefully. Place on a wire rack to cool completely.

For the filling and glaze:

In a separate mixing bowl, using a stand mixer or hand-held mixer, beat the cream cheese, sugar, and milk together. In the meantime, place the frozen cherries with the water and sugar in a saucepan over medium heat. Once the frozen cherries are quite defrosted remove from heat and drain cherries, saving the juice for the glaze. Once the tart shells are cooled, spoon the filling into the bottom of the tart shells. Arrange about 4 cherries each over the filling neatly. Set to side. Pour the remaining cherry juice back into your used saucepan. Combine sugar, cornstarch, and juice over medium heat until boiling. Remove from heat and spoon over the tarts atop the cherries. Enjoy!


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