Cherry Tart

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups (two 1-pound cans) pitted red sour cherries packed in water
  • 1 cup sugar
  • 2 tablespoons brandy (optional)
  • cups sifted all-purpose flour
  • teaspoons ground cinnamon
  • teaspoon salt
  • ½ cup butter
  • 1 egg, beaten
  • 4 teaspoons cornstarch
  • ¼ teaspoon almond extract
  • Sweetened whipped cream


    1. Drain the cherries. Sprinkle them with ten tablespoons of the sugar and the brandy. Allow to stand for one hour, tossing occasionally.

    2. Sift the flour together with the cinnamon, remaining sugar and salt into a bowl. Cut in the butter with two knives or pastry blender. Mix in the egg and work the mixture with the hands until it just holds together. Chill for thirty minutes.

    3. Preheat oven to moderate (350°F.).

    4. Pat the crust mixture into an eight-inch pie plate or flan ring, making an even layer. Crimp the dough around a standing edge.

    5. Drain the cherries. Measure the drained syrup and, if necessary, add water to make three-quarters cup liquid. Place one-half cup of the syrup in a pan and bring to a boil. Stir the cornstarch into the remaining one-quarter cup of the syrup.

    6. Pour the hot syrup over the blended cornstarch, return to the pan, and cook over low heat, stirring, for two or three minutes. Add the almond extract.

    7. Place the cherries in the tart shell or flan ring and pour the hot sauce over them. Bake for fifty minutes. Serve warm or cold, garnish with whipped cream.

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