New This Month

Rustic Three-Cherry Tart

Savor the brief cherry-growing season with this tart that is a symphony of sweetness.

  • Servings: 12

Source: Martha Stewart Living, August 2006


  • 10 ounces Bing cherries, pitted and halved
  • 10 ounces golden cherries, pitted and halved
  • 12 ounces sour cherries, pitted
  • 1/2 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • Pinch of salt
  • 1 large egg
  • 1 tablespoon heavy cream
  • All-purpose flour, for work surface
  • Pate Brisee for Three-Cherry Tart
  • Fine sanding sugar, for sprinkling


  1. Preheat oven to 400 degrees. Toss cherries, granulated sugar, cornstarch, and salt in a bowl; set aside. Whisk egg and cream in a small bowl; set egg wash aside.

  2. Turn out dough onto a lightly floured work surface. Roll into a 16-inch round, about 1/8 inch thick. Transfer to a large baking sheet lined with parchment paper. Spread cherry mixture over dough, leaving a 2-inch border around edge. Fold dough over edges of filling. Brush dough with egg wash; sprinkle with sanding sugar. Refrigerate 15 minutes.

  3. Bake tart until edges are dark golden brown and cherries are bubbling and cooked through, about 1 hour. Let cool on sheet on a wire rack 15 minutes. Transfer tart to rack to cool completely.

Cook's Notes

If you can't find fresh cherries, substitute thawed frozen ones.

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