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Fruit Cake

Cherry Tart à l’Alsacienne

By Feli Chic’Cuisine

It’s Cherry Season! Fresh cherries, a creamy vanilla custard filling, and a buttery-flaky crust come together quickly and the flavour is heavenly!

Alsatian Cherry Tart is one of the French dessert recipes from the Alsace region of France. It is absolutely heavenly!

Cherries are a very healthy seasonal fruit being low in calories, full of nutrients such as vitamins A and C and antioxidants.

The wide variety of cherries come from differences in taste - sweet or sour, and different colors (different tones of red).

Sweet cherries are the most popular variety used in baking. If they are in season where you live, they will be sweet and fresh.

How to make an easy and delicious cherry tart!

In this recipe, I've chosen a homemade pie crust, but if you're pressed for time, grab one at your local grocery. The flaky texture and flavor of homemade pie dough are well worth the hassle.


Serves 6

For the Crust

  • 250g all purpose flour

  • pinch of salt

  • 50g caster sugar

  • 125g unsalted butter

  • 1 egg yolk

  • 70 ml cold water

For the Filling

  • 800g fresh cherries, pitted

  • 200 ml whipping cream (heavy cream)

  • 50g sugar

  • 2 eggs

  • 2 tsp kirsch or substitute or vanilla extract



Make the Crust

​​​​1. In a large bowl, mix flour, sugar and salt. Make a well in the middle of the dry ingredients. Cut in butter. Using your both hands, mix until mixture resembles coarse crumbs.

2. In a small bowl, beat the egg yolk with the cold water. Add it to the flour mixture, and bring together into a ball.

3. Turn out onto a floured surface and knead briefly until smooth. The dough should not be sticky, and be careful not to over-work it. Wrap in waxed paper and refrigerate for 30 minutes.​

Pre-bake the Crust

4. Heat the oven to 180°C/160°C Fun (250°F/225°F).

5. On a lightly floured surface roll out the pastry dough and carefully place the dough into a tart pan. With a fork, poke little holes in the bottom of the dough. Pre-bake the crust for 12-15 minutes, until light-colored.

Make the Filling

6. In a mixing bowl, beat the eggs and sugar until well mixed. Add the whipping (heavy) cream and kirsch (or vanilla).

7. Add cherries to the pre-baked tart base. Pour the creamy mixture over the cherries and bake again for 30 more minutes.

8. Enjoy a scrumptious slice with some freshly whipped cream or ice cream, if you desire.


Colors are the smiles of nature. ​― Leigh Hunt


Coffee with Macaroons


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