Today, we’re diving into a luscious dessert that’s perfect for any occasion, the Dark Sweet Cherry Crumb Tart. This tart is a harmonious blend of flavors, with a rich, buttery crust that cradles the dark, juicy sweet cherries beautifully.
Stunning Dessert. Indulge in this stunning cherry pie, crowned with a delectable golden Dutch crumb topping. This homemade pie features a flaky crust with a perfectly sweet filling. With delightful hints of amaretto and almond, making each bite a true treat. Paired with a scoop of vanilla ice cream, this cherry pie promises to be the best you’ve ever tasted.
A Decadent Delight: The Perfect Dark Cherry Tart
I first had this amazing cherry tart during a job interview. When I was a dean at a local technical college, I started a culinary program. There was such a need in our local area for this. When it was time to hire the first chef for the program, I told my colleagues that they better be able to cook and bake better than me. The only way to determine this is to have them make something and do a teaching demonstration as part of their interview.
Talk about pressure. One of the four faculty members I hired had the best tart. It still is the top recipe to this day. Of course, I have his recipe and I’m sharing this delectable recipe with you today. BTW. He still talks about how nervous he was and how many times he practiced. I knew in the first 15 minutes I was going to hire him. Sometimes, you just know.
Why Dark Cherry Tarts?
Dark cherries, in particular, have a deep, intense flavor that makes them perfect for baking.
They are rich in antioxidants, vitamins, and minerals, making this dessert a slightly healthier option for satisfying your sweet tooth.
This Dark Cherry Tart is a show-stopping dessert that’s sure to impress your family and friends. The combination of a buttery crust and a sweet-tart cherry filling is simply irresistible. Whether you’re making it for a special occasion or just because, this tart is a delightful way to celebrate the flavors of cherry season.
Tips for the Perfect Tart
Choosing Cherries. If using frozen cherries, there is no need to thaw and drain them. You’ll cook them on the stovetop with other ingredients. The nice thing about using frozen is that they are already pitted. Fresh, ripe dark cherries are great to use when in season. You’ll have to remove the cherry pit. To remove the pit, you can cut them in half and scoop out the pit. Or get a cherry pitter, which pushes the pit out of the cherry easily.
Homemade pie crust. For an extra special touch, we’re using my homemade butter pie crust in this recipe. However, you can also opt for a store-bought crust or your favorite pie crust recipe.
Make-Ahead. Both the crust and filling can be made ahead of time. Store the baked crust and cooked filling separately, then assemble and bake the tart when ready to serve.
Cool to Room Temperature Before Serving. Let the tart cherry pie cool for at least 4-6 hours, preferably overnight. This allows the filling to set properly. Cutting into it too soon may cause the filling to be too runny. The longer the pie rests, the easier it will be to serve.
Easy and Amazing Dark Sweet Cherry Crumb Tart Recipe
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Kitchen Essentials
Ingredients
For the Crust
- 1 Homemade Pie Crust or you can use your favorite store bought pastry crust
For the Filling
- 6 Cups Dark Cherries pitted (fresh or frozen), 24 ounces of cherries
- 1/2 Cup Granulated Sugar
- 2 Tablespoons Cornstarch
- 2 Tablespoons Flour
- 1 Tablespoon Butter
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Amaretto
- 1/2 Teaspoon Almond Extract or vanilla extract
Dutch Crumb Topping
- 1 Cup All-Purpose Flour
- ½ Cup Brown Sugar packed
- ¼ Cup Rolled Oats
- 6 Tablespoons Butter melted
Instructions
Making the Crust
- You can follow my recipe for an all-butter flaky pie crust, or use a store-bought crust.1 Homemade Pie Crust
- If making the crust, mix the ingredients, roll out the dough. Chill the Dough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface to fit your tart pan. Press the dough into the pan making sure to push up on the sides of the pan, so the pie dough is covering the entire bottom and sides of the tart pan, trim the edges. Prick the bottom with a fork to prevent bubbling.
- You can either blind bake right away or bake it the next day. To store it in the refrigerator, place it in the pie pan or tart pan. Cover with plastic wrap and place in the fridge until you are ready to add your tart cherry pie filling.
- Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom.
- Blind Bake. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until golden brown. Let cool.
Making the Filling
- Prepare the Cherries. If using fresh cherries, pit them. If using frozen cherries, thaw and drain them well.6 Cups Dark Cherries, 1/2 Cup Granulated Sugar, 2 Tablespoons Cornstarch, 2 Tablespoons Flour, 1 Tablespoon Butter, 1 Tablespoon Lemon Juice, 1 Tablespoon Amaretto, 1/2 Teaspoon Almond Extract
- Cook the Filling. In a medium saucepan, combine the cherries, sugar, cornstarch, flour, butter, lemon juice, Amaretto, and almond extract. Cook over medium heat, stirring frequently, until the mixture thickens, and the cherries release their juices (about 10-15 minutes). Once the filling begins to stick slightly to the back of your spoon, remove it from the heat. Let cool slightly.
Make the Dutch Crumble Topping
- In a medium bowl, mix the flour, brown sugar, and oats. Pour in the melted butter and stir with a fork until the mixture starts to form crumbles, resembling clumpy wet sand. If needed, use your hands to create well-formed crumbles. Cover the bowl with plastic wrap and refrigerate for 5 minutes, or until ready to use.1 Cup All-Purpose Flour, ½ Cup Brown Sugar, ¼ Cup Rolled Oats, 6 Tablespoons Butter
Assembling the Tart
- Place the tart pan on a large baking sheet to catch any spills that might occur as the filling bubbles and bakes. Pour the cooled tart cherry pie filling into the crust, then sprinkle the Dutch crumble topping over the filling.
- Bake. Bake the tart at 350°F (175°C) for 20-25 minutes, until the filling is bubbly and set.
- Cool and serve. Let the tart cool completely before serving. Let the tart cherry pie cool for at least 4-6 hours, preferably overnight. This allows the filling to set properly. Enjoy it as is or with a scoop of vanilla ice cream or a dollop of whipped cream.
Your Own Private Notes
Nutrition
What distinguishes a regular tart cherry pie from a Dutch tart cherry pie?
The key difference lies in the topping. Regular tart cherry pies typically feature a lattice or solid crust on top. In contrast, Dutch tart cherry pie is topped with a streusel made of butter, flour, brown sugar, and sometimes nuts or oats. This crumbly Dutch topping bakes to a golden brown and adds a slightly sweeter flavor compared to a traditional crust. Both versions are delicious, but the Dutch topping gives the pie an appealing texture reminiscent of a cherry crumble.
Can I use tart cherries in this Dark Sweet Cherry Crumb Tart?
Yes, you can use tart cherries to make this pie. Just increase the granulated sugar to 1 cup. Then continue on with the rest of the recipe.
Make This Cherry Pie Ahead of Time
If you’re preparing this pie for the holidays or a special occasion, bake it 1-2 days in advance. It will stay fresh at room temperature for a few days. After this, transfer it to the fridge to maintain optimal freshness.
Can You Make Cherry Pie Filling Ahead of Time?
Yes! Cook the tart cherry pie filling on the stovetop, let it cool to room temperature, and then store it in an airtight container in the refrigerator for up to 4-5 days.
How to Store Cherry Pie
After baking and cooling completely, cover the tart cherry pie and keep it at room temperature for up to 2 days. For longer storage, transfer it to the fridge, where it will stay fresh for an additional 3 days.
How to Freeze Cherry Pie
To freeze tart cherry pie, wrap it tightly with aluminum foil and place it in a heavy freezer bag. You can freeze the pie for up to 3 months.
When ready to eat, defrost the pie in the fridge and then reheat it at 350 degrees F for 20-30 minutes or until warm.
We hope you enjoyed this delicious dessert. Here are a few more of our favorite recipes for you to try.
My family loved this!