Tarte aux Cerises


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

I think the cherry makes the most beautiful of fresh-fruit tarts, although of course you can use whatever fruit appeals to you according to the season. For me, though, the cherry is the perfect fruit, and there are so many different species to choose from at various times of year: the fat black morello cherry, the bright-red cherries of early summer, the musky-flavoured yellow ones of autumn or the sour-sweet griottes that make such excellent liqueur.


For the pâte sablée

  • 240 g plain flour
  • 160 g butter, plus extra for greasing
  • 100 g icing sugar, plus extra for dusting
  • 2 egg yolks


    To make the pastry, sift the flour into a large bowl, add the butter and rub together with your fingertips until it resembles breadcrumbs. Add the icing sugar and mix through. Whisk the egg yolks, add to the mixture and combine using a round-bladed knife in a cutting motion to form a pastry ball. Wrap in cling film and chill in the fridge for 30 minutes. Lightly grease a 25 cm flan ring and baking sheet or 6 in dividual tart tins with butter, and lightly dust a cool surface with icing sugar. Roll out the pastry and line the tin or tins. Return to the fridge and chill for 30 minutes.

    Heat the oven to 180°C/gas 4. Line the pastry case or cases with baking paper and cooking beans, place in the oven and bake for 10 minutes. Carefully remove the baking paper and beans, return to the oven and bake for a further 15 minutes or until golden. Remove and leave to cool.

    Melt the redcurrant jelly and brush a layer over the bottom of the pastry case. Whip the cream to soft folds, add the crème fraîche and whisk until blended. Then stir in the kirsch. Pile the cream in the pastry case or cases, top with cherries and dust with icing sugar.