Homemade Dried Cherry and Pear Tart Recipe

These pear and dried cherry tarts bake into crisp, flaky pastry filled with a glossy, jammy fruit center. Dried sour cherries are simmered with brandy to concentrate their tart, complex flavor while pears add gentle sweetness and a pleasant bite. A simple lattice of buttery dough lets the filling bubble and caramelize at the edges for a balanced dessert that’s pretty enough for company yet easy enough for a weeknight treat.

Why This Dried Cherry Tart Recipe Works

Dried cherries add concentrated flavor: Dried sour cherries have a deeper, more intense tartness than fresh cherries. Simmering them with a splash of brandy rehydrates and softens the fruit while concentrating flavor into a jammy filling.

Pears provide balance and texture: Pears bring mellow sweetness and a tender texture that complements the bright cherries without competing. Choosing pears that are ripe but still firm keeps the filling from turning mushy.

Cornstarch stabilizes the filling: A small amount of cornstarch thickens the juices so the filling sets up neatly when the tartlets cool, preventing a runny interior when you slice or unmold them.

Individual tartlet pans improve crust-to-filling ratio: Making small, individual tarts yields more crisp edges and better portion control. The smaller size also shortens baking time for a more evenly baked crust.

If you enjoy tartlet-style desserts, try other small fruit tarts such as mini cherry tarts or mini blueberry tarts for different fruit profiles and textures.

Key Ingredients

Pears: Use ripe but still firm pears so they keep their shape during baking. Bosc and Anjou hold up well and offer a pleasant, honeyed flavor.

Dried sour cherries: These are the backbone of the filling. Their concentrated tartness becomes luscious after simmering and pairs beautifully with pears.

Brandy: Brandy deepens the flavor and adds warmth to the filling. Most of the alcohol evaporates during cooking. If you prefer not to use alcohol, substitute apple juice or additional water.

Cornstarch: A small amount thickens the fruit juices so the filling sets properly. Be sure the cherry mixture reaches a full simmer so the cornstarch activates.

Pie dough: A double-crust pie dough provides both the tartlet bases and the lattice topping. An all-butter crust yields the best flavor and flakiness, but a good store-bought crust also works well.

Dried Cherry Tartlets with Pears

These individual tartlets combine flaky pastry with a rich pear-and-dried-cherry filling. They’re simple to assemble, attractive to serve, and deliver a bright sweet-tart contrast that’s perfect with a scoop of vanilla ice cream or a dollop of lightly sweetened mascarpone.

Equipment

• Six 4-inch tartlet pans (or similar small tart pans)
• Rimmed baking sheet
• Large saucepan
• Rolling pin

Ingredients

For the Pastry Dough

• 1 recipe double crust pie crust (homemade or store-bought)

For the Filling

• 4 to 5 pears, peeled, halved, cored, and chopped into 1/4 to 1/2 inch pieces
• 2 cups dried sour cherries (about 10 ounces / 284 grams)
• 1/2 cup brandy (or substitute apple juice or water)
• 1/2 cup water
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch

Instructions

Make the Dough

• Prepare the double-crust pie dough and refrigerate it while you make the filling.

For the Filling

• In a large saucepan, combine the dried cherries, brandy, water, sugar, and cornstarch. Heat over medium-high, stirring frequently, until the mixture thickens and becomes glossy, about 8–10 minutes. Remove from the heat.
• Add the peeled, cored, and chopped pears to the cherry mixture and toss gently to coat. Set aside while you shape the tartlets.

Make the Tartlets

• Roll the chilled dough to about 1/6 to 1/8 inch thickness. If the dough is very firm from refrigeration, let it rest 10–15 minutes at room temperature until easier to roll.
• Cut six circles about 6 inches in diameter and press them into the tartlet pans. Trim excess dough from the edges.
• Divide the filling, placing a heaping 1/2 cup into each tartlet shell.
• Cut the remaining dough into 1/2-inch strips and arrange in a lattice pattern over each tartlet.
• Place the filled tartlets on a rimmed baking sheet and chill in the refrigerator for 20 minutes to firm the pastry. Preheat the oven to 375°F (190°C).
• Bake in the center of the oven for 45–55 minutes, until the filling is actively bubbling in the center and the lattice is golden brown. If the crust browns too quickly, tent with foil to prevent over-browning.
• Remove from the oven and cool on a rack for 15–20 minutes before unmolding to allow the filling to set.

Notes

• Use firm-ripe pears: Overripe pears will break down and can make the filling too soft.
• Chop pears evenly: Aim for uniform 1/4 to 1/2-inch pieces so the fruit cooks evenly.
• Don’t skip the chill time: Refrigerating assembled tartlets helps the pastry keep its shape and results in flakier layers.
• Check for bubbling: The filling should be actively bubbling in the center before removing the tartlets from the oven.
• Brandy substitute: Replace brandy with additional water or apple juice if you prefer a non-alcoholic option.
• Recipe adapted from The Gourmet Cookbook.

Nutrition

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