Try this Cherry & Vanilla Bean Tart made with simple Italian pastry is a perfect balance of tart and sweet. Serve at breakfast, as a snack, or dessert.

Cherry & Vanilla Bean Tart | Simple ingredients, amazingly delicious!

I am not the biggest fan of cherries, but my kids and hubby love them! In fact, a favorite event this summer has been who can spit the cherry seed the furthest. Yes, I have 3 young boys, 4 if you include my husband and two little girls that well can push their brothers to the limit and almost, just almost out spit them when it comes to a cherry seed spitting contest.

Try this Cherry & Vanilla Bean Tart made with simple Italian pastry is a perfect balance of tart and sweet. Serve at breakfast, as a snack, or dessert.
I was seeding some cherries for my 3-year-old and as the juice was staining my hands, I thought this would just make a wonderful pie filling. So I boiled together some cherries and a vanilla bean and made such a tasty and beautiful jam/filling. This would be good served on bread, in a pie or as I did it, in a homemade pastry, making a fabulous tart. This tart can be enjoyed for breakfast or add a dollop of ice cream and serve for dessert, either way, you won’t be disappointed.

Try this Cherry & Vanilla Bean Tart made with simple Italian pastry is a perfect balance of tart and sweet. Serve at breakfast, as a snack, or dessert.
Enjoy this original recipe inspired by my cherry seed spitting family. Happy cherry season!
XOXO San

How do you make Cherry & Vanilla Bean Tart?

  • In a medium mixing bowl add flour, sugar and a pinch of salt and stir to combine.
  • In a separate bowl or cup, beat together egg yolks and water until well blended.
  • Add unsalted butter to flour mixture, using a pastry blender or a fork, cut the butter into the flour until the mixture resembles coarse crumbles, with some small pea-sized pieces. 

  • Gradually mix in the egg mixture using a fork. It will be crumbly, use your hands to bring it together, it will moisten and the mixture will start to clump together. If the mixture is still too crumbly and not holding together when pressed, add an additional teaspoon of cold water. *Note this is not a wet dough, you do not want to add too much water.*

  • Shape dough into a thick disk, wrap with plastic wrap and place in the refrigerator while you make the cherry vanilla bean filling.
  • Slice the vanilla bean in half, remove seeds and place the seeds in a medium saucepan, add the vanilla bean stem too. Add cherries, water, sugar, and cornstarch, stir to combine and heat a medium saucepan over medium heat. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly and remove vanilla bean stem. Set aside to cool.

  • Preheat oven to 350 degrees. Line baking sheet with wax paper and set aside.
  • Remove dough from refrigerator. Roll out into a large rectangle, cut 6 rectangles from the dough, or whatever shape you desire. Add about 2 tablespoons of the filling to the center of one side the pastry, fold over the other half and press the edges, you can use a fork for texture if you would like. Brush the pastry with the melted butter and sprinkle the dough with turbinado sugar.

  • Using a metal spatula carefully place on to prepared pan, add remaining tarts and place in the oven to bake for 12-15 minutes or until golden brown. Let it cool to serve later or you may also serve immediately.

Love cherries? Check out some of my favorite ways to bake with cherries: Copycat Starbucks Michigan Cherry Oat BarsRustic Cherry Galette RecipeTart Cherry Ginger Teriyaki Salmon Recipe and Cherry Coconut Bars Recipe.

Don’t forget to pin this to your favorite Pinterest board to save for later!

 

Cherry & Vanilla Bean Tart

Prep: 40 minutes
Cook: 15 minutes
Total: 55 minutes
Servings: 6
Calories: 417 kcal
Try this Cherry & Vanilla Bean Tart made with simple Italian pastry is a perfect balance of tart and sweet. Serve at breakfast, as a snack, or dessert.

Ingredients
 

  • 1 1/2 cups flour
  • 1 teaspoon sugar
  • pinch salt
  • 8 tablespoons unsalted butter cold and cut into ½ inch cubes
  • 2 large egg yolks
  • 3 tablespoons cold water
  • 3 cups fresh cherries seeds removed
  • 1 whole vanilla bean
  • 1/4 cup water
  • 1/3 cup white granulated sugar
  • 2 tablespoons corn starch
  • 2-3 tablespoons natural cane turbinado sugar you can use regular white granulated sugar too
  • 2 tablespoons unsalted butter melted

Instructions
 

  • In a medium mix bowl add flour, sugar and a pinch of salt and stir to combine.
  • In a separate bowl or cup, beat together egg yolks and water until well blended.
  • Add unsalted butter to flour mixture, using a pastry blender or a fork, cut the butter into the flour until the mixture resembles coarse crumbles, with some small pea-sized pieces. 
  • Gradually mix in the egg mixture using a fork. It will be crumbly, use your hands to bring it together, it will moisten and the mixture will start to clump together. If the mixture is still too crumbly and not holding together when pressed, add an additional teaspoon of cold water. *Note this is not a wet dough, you do not want to add too much water.*
  • Shape dough into a thick disk, wrap with plastic wrap and place in the refrigerator while you make the cherry vanilla bean filling.
  • Slice the vanilla bean in half, remove seeds and place the seeds in a medium sauce pan, add the vanilla bean stem too. Add cherries, water, sugar, and cornstarch, stir to combine and heat a medium saucepan over medium heat. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Cool slightly and remove vanilla bean stem. Set aside to cool.
  • Preheat oven to 350 degrees. Line baking sheet with wax paper and set aside.
  • Remove dough from refrigerator. Roll out into a large rectangle, cut 6 rectangles from the dough, or whatever shape you desire. Add about 2 tablespoons of the filling to the center of one side the pastry, fold over the other half and press the edges, you can use a fork for texture if you would like. Brush the pastry with the melted butter and sprinkle the dough with turbinado sugar.
  • Using a metal spatula carefully place on to prepared pan, add remaining tarts and place in the oven to bake for 12-15 minutes or until golden brown. Let it cool to serve later or you may also serve immediately.
Calories: 417kcalCarbohydrates: 53gProtein: 5gFat: 21gSaturated Fat: 12gCholesterol: 115mgSodium: 7mgPotassium: 193mgFiber: 2gSugar: 24gVitamin A: 715IUVitamin C: 4.9mgCalcium: 26mgIron: 1.9mg
Tried this recipe?Let us know what you think!

Kids review:  They loved this, not a big surprise since they love cherries.

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44 Comments

  1. Oh.. my… GOD!!! That looks totally amazing. I mean from the ingredients to just the look of it, this recipe is to die for. I will be making this soon. Before I do, though, I’ve got to go out and get myself a cherry pitter.

  2. Everything about this screams YUM. The ingredients are to die for, and the tarts themselves are just absolutely gorgeous looking. I will be making this soon!

  3. That sounds delicious. I love cherry and vanilla. What a fun combination. Thanks for sharing.

  4. I love cherries! I have some in my fridge right now, and they are calling my name. This tart looks really delicious and I will have to give it a try!

    1. Jenn – I wanted to call it a homemade pop tart and my oldest son and husband were like “noooo” it made me laugh.

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