Easy and Amazing Dark Sweet Cherry Crumb Tart Recipe

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.

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American

Keyword: bakery recipe, fruit recipe, holiday dessert, Pie dough, summer dessert, summer recipe

Servings: servings, 9-inch tart

Calories: 438kcal

As an Amazon Associate I earn from qualifying purchases.

Kitchen Essentials

Fluted Pie Pan

Tart Pan

Rectangle Tart Pans

Cook ModePrevent your screen from going dark

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.

Nutrition