Cherry Tart by Bill Granger


Cherry Tart

Recipe by Bill Granger


Prep time





 This dessert is the bomb.  Its creamy, sweet and when served warm with cream your taste buds just get a little over excited.  Its easy to make and a great dish for kids to try and expand their cooking skills.  This recipe is from Bill Grangers Cookbook Summer.  Fabulous cook book I’ve also made his Apple, Celery & Cucumber Salad which is now a family favourite.  


  • The Crust
  • 125g (½C) unsalted butter, melted and cooled

  • 90g (½C) caster sugar

  • 175g (1¼C) plain flour (I used GF)

  • A pinch of salt

  • 2 Tbsp almond meal (ground almonds)​

  • The filling
  • 170ml cream

  • 2 eggs, lightly beaten

  • 2 tsp vanilla extract

  • 3 Tbsp caster sugar (this can be halved)

  • 2 Tbsp plain flour

  • 550g cherries, pitted (fresh are best) I used frozen as cherries weren’t  in season


  • Preheat the oven to 350ºF/180°C.
  • Have ready a 24cm/10-inch round loose-bottomed tart pan
  • The Crust
  • Stir together the butter and sugar in a large mixing bowl.
  • Add the flour and salt and stir to make a soft dough.
  • Transfer the dough to the pan and press evenly into the base and sides with your floured fingertips. The dough seems like it’s not enough but it is.
  • Bake for 15-18 minutes, until beginning to brown.
  • Remove from the oven and sprinkle the almond meal over the base.
  • For the filling:
  • Whisk together the cream, eggs, vanilla and sugar.
  • Add the flour and whisk until well mixed.
  • Arrange the cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
  • Return the tart to the oven and bake 40-50 minutes until the filling is firm.Leave to cool on a wire rack and serve with cream or ice cream.



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