Cherry Tart Recipe

Try this cherry cake recipe and enjoy a delicious dessert

I love this cherry tart recipe, mostly because I can prepare it in 15 minutes. This cherry cake recipe is super easy to make, and one of the best from my tart recipes. It is also based on my favorite shortbread recipe without eggs.

cherry tart recipe This cherry tart recipe is another runner in my family. My mother always makes it for my sister’s kids. They especially like the jelly-type cover – the “kisiel” which is made of the cherry juice and potato starch.

One can serve the cake the way it comes out of the oven, or cover it once it cools off with whipped cream and sprinkle with chocolate. The Lindt chocolate curls I use to sprinkle the tart are readymade.

I would not save here on the chocolate because you really taste it. It is not melted in the cake batter, but it is on the top and if you use low quality chocolate the cake will lose its appeal. You could substitute the chocolate with cocoa powder and sprinkle it using a small tea strainer.

If you cannot buy fresh sour cherries or in a jar, then you could use frozen ones. When defrosting, remember to save the juice.

Enjoy this cherry tart recipe.

Cherry Tart Recipe

Shortbread recipe for the crust:
• 150 g flour (1 cup)
• 100 g butter (3.5 oz)
• 50 g sugar (1/4 cup)
• 1 table spoon of cream
• Pinch of salt
• Butter to grease the form

For the cherry filling:
• 1 glass of sour cherries (about 680 g total weigh with juice, 350 g of drained cherries), save the juice. If you use frozen ones, buy around 500 g (1 lb) and defrost them, again saving the juice.
• 2 table spoons of potato flour (potato starch)

• Cup of whipping cream
• Grounded bitter or semi sweet chocolate

Preheat the oven at 180°C – 355°F

Bake one tart crust according to the instructions on the shortbread page. You will find them at the bottom of the page. Bake the crust in a 9" tart form with a removable bottom.

Prepare the cherry tart filling:
• Strain the cherries and save the juice. If you have fresh cherries then you need to sweeten the juice, otherwise the jelly will be too sour. You need 400 ml (.4 qt) of the juice. If you don’t have that much then add water to what you have.
• Once the bottom is baked, mix the potato flour with 100 ml (3.4 fl oz) of the juice, cook the rest. Once it boils, lower the heat and add the cold 300 ml, mix until it baubles. This will be a thick mass know in Poland as “kisiel.” Take it off the heat.
• Place the cherries onto the baked bottom and pour the “kisiel” on top.
• Bake for 30-40 minutes at 180°C.


• When the cake has cooled off, whip the cream, add some sugar, and spread it on top of the cake.
• Sprinkle with chocolate.
• Refrigerate.

I do this when I know that the cake will be eaten in one, max two days, or when I have guests. Otherwise, you can always use readymade whipped cream from a can and spray it on top. I usually do that since my husband doesn’t like heavy cream.

This cherry cake recipe comes from my mom-in-law’s tart recipes collection.

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