Bing Cherry Tart

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

All you need for this dessert are roadside summer cherries. Be sure to buy extra cherries so you have some to snack on while you are baking the tart.


  • cups Bing cherries
  • ½ cup plus 1 teaspoon sugar
  • 2 tablespoons tapioca flour
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch salt
  • ¼ teaspoon almond extract
  • 1 prebaked 9-inch tart shell
  • 10 strips lattice


Preheat the oven to 350 degrees.

Stem and pit the cherries. There should be 4 cups of pitted cherries. Place the cherries in a pot. Cover the pot and cook the cherries over medium-low heat until they begin to give off some of their juice. Add ½ cup sugar, tapioca flour, lemon juice, salt, and almond extract. Continue to cook, uncovered, just until the liquid starts to thicken.

Cool the cherry mixture to room temperature.

Spread the cherries in the tart shell. Arrange the lattice in a crosshatch pattern over the tart. Sprinkle the remaining 1 teaspoon of sugar over the lattice.

Bake the tart for 15 to 20 minutes, until the lattice is golden.

Serve the cherry tart warm or at room temperature.