Puff Pastry Cherry Tarts
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Puff Pastry Cherry Tarts are a simple and delicious way to enjoy fresh cherries while they are in season. These individual tarts are made with cherries, lemon, and sugar wrapped in a rustic, puff pastry crust. They are the perfect on the go breakfast or sweet treat at the end of the day!
I think fresh cherries and peaches are my favorite things about summer! It is so exciting to create fun new recipes each year like Cherry Simple Syrup, Cherry Bourbon Barbecue Sauce, and everyone’s favorite Cherry Whiskey Smash cocktail.
Sweet cherries season is from May to mid-July, mid-spring to mid-summer in the Northern Hemisphere.
More Puff Pastry Desserts
What you will need
- Puff Pastry Sheets – store-bought or homemade, like Pepperidge Farms
- Fresh Cherries – sweet or sour cherries; I used sweet Bing cherries which are the most popular type of sweet cherry variety and among the most delicious cherry fruits in the world.
- Granulated Sugar – just enough to add a bit of sweetness
- Arrowroot Starch or Cornstarch – to thicken the filling while it cooks
- Lemon Zest and Juice – to brighten the flavor of the cherries and add a bit of tang
- Egg Wash and optional sparkle sugar are added just before baking
Be sure to check out the detailed printable recipe card below
How to make cherry tarts with puff pastry
Thaw puff pastry dough according to the package directions. Do not allow it to get too warm or it will be difficult to work with.
Place one puff pastry sheet on a lightly floured work surface. Roll dough to 0.125-inch thickness (1/8th-inch). Cut out three, 6 to 7-inch round circles with a sharp knife. I used a small bowl as a template.
Stack the dough circles on a plate separated by parchment paper.
Repeat the process with the second sheet of dough. Cover and chill in the refrigerator for 30 minutes.
For the cherry filling
Remove pits/kernels from the cherries with a cherry pitter. Place in a mixing bowl with lemon zest and juice, sugar, and starch. Mix together to thoroughly coat. Set aside on the counter.
Place the dough circles on the baking sheet one at a time, filling each with 0.33 cup of cherry mixture. (Stir filling before using).
Fold over the dough and pleat the dough edges gently up around the filling mixture on all six tarts.
It’s okay if they are not perfect, rustic works with these tarts.
Place the baking sheet in the refrigerator and chill for 10 minutes.
Preheat over to 425 degrees. Line a baking sheet with parchment paper or silicone liner. Set aside.
Beat egg in a small bowl with a fork. Brush on the edges of the tarts and sprinkle with sugar, if using.
Place into the oven and bake until the pastry is golden brown, 15 to 20 minutes depending on your oven. Cool on a wire rack.
Serve sprinkled with lemon zest or with vanilla ice cream or coconut whipped cream if you’re looking for a dairy-free option.
OMGosh….buttery, crispy puff pastry crusts are the perfect vessel to hold this sweet-tart cherry filling. They are insanely delicious!!
FAQ’s
Yes you can, and you do not need to thaw them ahead of time. Just mix them with the other filling ingredients.
Place in an airtight container if using within two days. For longer storage, cover tightly with plastic wrap and freeze for up to one month. To thaw, place in the refrigerator for 24 hours.
Yes! Just omit the lemon juice to avoid your tarts being too sour/tart. If the cherries are very sour, add a tablespoon or two extra sugar to the mixture.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Rolling Pin
- Parchment Paper Circles (optional) this is the perfect size for using in the Instant Pot
- Baking Sheet
- Parchment Paper Sheets
- Mixing Bowl
- Silicone Spoon for mixing
- Cherry Pitter Tool
- Citrus Juicer
- Citrus Zester
- Measuring Cups
- Silicone Pastry Brush
- Wire Cooling Rack
More delicious cherry desserts
- Cherry Almond Crisp
- Cherry Sweet Rolls
- Chocolate Chunk Cherry Cookies
- Cherry Chip Cocktail Cake or cupcakes
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Enjoy!!
Puff Pastry Cherry Tarts
Ingredients
- 17.6 ounce package puff pastry sheet thawed
- 1 pound cherries pitted, whole or cut in half
- .33 cup granulated sugar
- 3 tablespoons arrowroot starch or 2 tablespoons cornstarch
- 1 teaspoon lemon zest zest it first
- 1 teaspoon lemon juice
- 1 large egg
- optional sugar topping
Instructions
- Thaw puff pastry dough according to the package directions. Do not allow it to get too warm or it will be difficult to work with.
- Place one puff pastry sheet on a lightly floured work surface. Roll dough to 0.125-inch thickness (1/8th-inch). Cut out three, 6 to 7-inch round circles with a sharp knife. I used a small bowl as a template.
- Stack the dough circles on a plate separated by parchment paper. Repeat the process with the second sheet of dough. Cover and chill in the refrigerator for 30 minutes.
- Remove pits/kernels from the cherries with a cherry pitter. Place in a mixing bowl with lemon zest and juice, sugar, and starch. Mix together to thoroughly coat. Set aside on the counter.
- Place the dough circles on the baking sheet one at a time, filling each with 0.33 cup of cherry mixture. (Stir filling before using). Fold over the dough and pleat the dough edges gently up around the filling mixture on all six tarts. Place the baking sheet in the refrigerator and chill for 10 minutes.
- Preheat over to 425 degrees. Line a baking sheet with parchment paper or silicone liner. Set aside.
- Beat egg in a small bowl with a fork. Brush on the edges of the tarts and sprinkle with sugar, if using.
- Place into the oven and bake until the pastry is golden brown, 15 to 20 minutes depending on your oven. Cool on a wire rack.
- Serve warm or at room temperature sprinkled with lemon zest or with ice cream or whipped cream.
Notes
- Can I use frozen cherries?
- Yes you can, and you do not need to thaw them ahead of time. Just mix them with the other filling ingredients.
- How do you store leftover tarts?
- Place in an airtight container if using within two days. For longer storage, cover tightly with plastic wrap and freeze for up to one month. To thaw, place in the refrigerator for 24 hours.
- Can I use sour cherries?
- Yes! Just omit the lemon juice to avoid your tarts being too sour/tart. If the cherries are very sour, add a tablespoon or two extra sugar to the mixture.
