This recipe for Cherry Tarts is easy to follow and results in a delicious dessert that your family will love. Best of all, it only takes about 30 minutes from start to finish!

Three mini cherry tarts topped with whipped cream.

Why We Love This Mini Cherry Tarts Recipe

There’s nothing quite like the taste of fresh cherries. Tart and sweet, they’re perfect for a wide range of dishes. This recipe for Cherry Tarts is easy to follow and results in a delicious dessert that your family will love. Best of all, it only takes about 30 minutes from start to finish!

Who doesn’t love the smell of fresh tart cherries baking in the oven? With this delicious recipe, you can have your own scrumptious mini cherry pies in no time! Whether you’re serving them up for a special occasion or simply wanting to enjoy a delicious dessert, these tarts are sure to please. And the best part is, they’re so easy to make! Just follow the simple instructions and you’ll have perfect cherry tarts every time.

These Cherry Tarts are a quick and simple way to enjoy a fresh yummy pastry. Combine a refrigerated pie crust with an easy-to-make cherry filling.

Overhead shot of three cherry tarts topped with whipped cream and mint.

What Ingredients Are Needed For Cherry Tarts?

  • Pitted Frozen Cherries – The Star Of This Show.
  • Sugar – To sweeten things up.
  • Corn Starch – Used as a thickening agent.
  • Water
  • Pie Crust – Use store-bought refrigerated dough, or you can also make homemade dough from this recipe.
  • Whipped Cream – To complete the tart.
  • Fresh Mint Leaf – Make it pretty
Pie crust lining mini tart pans.

Equipment Needed For Mini Tarts:

Hand using a fork to poke holes in the bottom of the pie crust in the tart pan.

How To Make Cherry Tarts

  1. Prepare the crust – In each tart tin, place the crust and push it into the scalloped edges. To prevent the crust from bubbling, trim the extra crust off the edges and pierce the bottom with a fork. Chill the pie crusts until you’re ready to bake, so the crust is extremely cold before it goes into the oven. (You can use a muffin pan if you don’t have mini pie pans.)
  2. Bake until Golden Brown – Bake the crust for approximately 10 minutes.
  3. Cook the Cherries – Add the cherries, sugar, water and cornstarch to a medium size saucepan. Slowly bring mixture to a boil and let boil for 5 minutes then turn down heat and simmer for 5 minutes. Remove from the heat and let it sit until cool.
  4. Fill the tarts– Once the tarts and the cherries are cool. Spoon the tarts full with the cherry filling. Top with a teaspoon of whipped cream and garnish with a fresh mint leaf.
Hand pouring sugar into a pot filled with fresh cherries.

Can I Make These Tarts Ahead Of Time?

Yes, you can! You can make these tarts up to 3 days ahead of time. Make sure you keep the tarts in an airtight container to keep them fresh.

This Recipe Is So Good Because:

  • It uses refrigerated pie crust for convenience (No eggs, unsalted butter, or all-purpose flour required!)
  • The cherry filling can be prepared in advance, and even tweaked to your liking.
Cherry pie mixture in a large pot with a wooden spoon scooping some up.

Variations To This Cherry Tart Recipe:

  • Berries: blueberries, blackberries, and raspberries work very well in this recipe.
  • Flavorings: baking spices like cinnamon and nutmeg, lemon zest, or concentrates like vanilla extract or rum extract to add flavor to the cherries.
  • Cream: Add extra whipped cream on top, or a thin layer of cream cheese or pastry cream underneath the cherry pie filling.

Have Fresh Cherries? That Works Too!

If you don’t have a cherry pitter, use a stiff straw (like a reusable plastic or metal straw). Simply insert the straw through the cherry’s top (where the stem emerges) and the pit will fall out. Avoid sticking your finger under the cherry to avoid self-poking.

Need To Make The Cherry Tarts Quickly?

In a tart pan, place the crust and push it into the scalloped edges. To prevent the crust from bubbling, trim the extra crust off the edges and pierce the bottom with a fork. Chill the crusts for a few minutes, then bake the tart shells. Open a can of Cherry Pie Filling and put into a microwave-safe bowl. Microwave the filling for 45 seconds and then spoon into the prepared tarts. Top with a teaspoon of whipped cream, a small fresh mint leaf and enjoy!

Baked cherry pie crusts in the tart pans next to a bowl of cherry pie filling.

Storing and Freezing:

It’s preferable to serve these mini cherry pies soon after baking.

I advise eating them right away for the greatest texture (and can be kept at room temperature for that time). After the first 24 hours, the cherry filling will start to soak the pastry and make it mushy, but they will still be safe to consume for a few days.

Freezing is not recommended for these fruit tarts.

Filling mini cherry pie crusts with fruit filling.

Cherry tarts are a delicious and easy dessert to make. Not only do they taste great, but your kitchen will smell amazing too! Give this recipe a try for your next family gathering.

Want to make these tarts into Peach Tarts? Try our Recipe for Peach Syrup as the filling!

Today’s recipe post was provided by Michelle Huston from The Wooden Spoon Effect. Check out her site for more amazing recipes!

Mini Cherry Tarts on plate before serving.

TRENDING POSTS FROM THE WOODEN SPOON EFFECT

Cherry filling coming out of cherry tarts after a bite was taken.

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This recipe for Cherry Tarts is easy to follow and results in a delicious dessert that your family will love. Best of all, it only takes about 30 minutes from start to finish!
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Mini Cherry Tarts Recipe

This recipe for Cherry Tarts is easy to follow and results in a delicious dessert that your family will love. Best of all, it only takes about 30 minutes from start to finish!
Servings: 6 tarts

Ingredients

  • 6 cups pitted cherries fresh or frozen
  • 1 1/2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 2-3 tablespoons water
  • 2 refrigerated roll-out pie crusts (or our homemade pie crust recipe)
  • 6 teaspoons whipped cream fresh or store-bought
  • 6 small fresh mint leaves garnish

Instructions

  • Set out six 4-inch mini tart pans. In each tart pan, place the crust inside and push it into the scalloped edges. To prevent the crust from bubbling, trim the extra crust off the edges and pierce the bottom with a fork. Chill the crusts in the refrigerator, so they are extremely cold before it goes into the oven.
  • Preheat the oven to 350 degrees F. After the crusts are very cold, bake the crust for approximately 10 minutes.
  • Add the pitted cherries, sugar, water, and cornstarch to a medium-sized saucepan. Slowly bring mixture to a boil and let it boil for 5 minutes, stirring regularly. Then turn down heat and simmer for another 5 minutes. Remove from the heat and let sit until cool.
  • Once the tarts and the cherry filling are both cool. Spoon the cherry filling into the baked tart shells. Top with a teaspoon of whipped cream and garnish with a fresh mint leaf.

Video

Notes

Keep the tarts refrigerated until ready to serve.

Nutrition

Serving: 1tart, Calories: 561kcal, Carbohydrates: 102g, Protein: 5g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 4mg, Sodium: 233mg, Potassium: 370mg, Fiber: 4g, Sugar: 68g, Vitamin A: 123IU, Vitamin C: 10mg, Calcium: 35mg, Iron: 2mg
Author: Sommer Collier
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