|

Puff Pastry Cherry Tarts

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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!

Four Puff Pastry Cherry Tarts on a sheet of parchment paper.

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

Ingredients to make puff pastry cherry tarts.
  • 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

Six puff pastry tart shells filled with cherries.

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.

A small bowl on a sheet of puff pastry used as a template to cut out a circle.

Stack the dough circles on a plate separated by parchment paper.

Puff pastry circles stacked between sheets of parchment paper on a small plate.

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.

Fresh cherries in a mixing bowl with sugar and arrowroot starch.

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).

Fresh cherries in the center for a puff pastry circle on a parchment lined baking sheet.

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.

Six puff pastry cherry tarts folded and ready to go into the refrigerator.

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.

Egg wash on two puff pastry cherry tarts with sugar on one.

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.

Six puff pastry cherry tarts on a wire cooling rack.

Serve sprinkled with lemon zest or with vanilla ice cream or coconut whipped cream if you’re looking for a dairy-free option.

TwoFresh Cherry Tarts with Puff Pastry on a sheet of parchment paper.

OMGosh….buttery, crispy puff pastry crusts are the perfect vessel to hold this sweet-tart cherry filling. They are insanely delicious!!

FAQ’s

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.

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!

More delicious cherry desserts

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Puff Pastry Cherry Tarts on a sheet of parchment paper.

Puff Pastry Cherry Tarts

These simple and delicious Puff Pastry Cherry Tarts are made with cherries, lemon, and sugar wrapped in a rustic, puff pastry shell.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American, French
Keyword: cherry puff pastry dessert
Prep Time: 21 minutes
Cook Time: 15 minutes
Chilling Time: 40 minutes
Total Time: 1 hour 16 minutes
Servings: 6 Servings
Calories: 575kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 575kcal | Carbohydrates: 64g | Protein: 8g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 219mg | Potassium: 232mg | Fiber: 3g | Sugar: 21g | Vitamin A: 94IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 3mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating