This Cherry Vanilla Shortbread Tart recipe makes a stunning summer dessert that’s packed with cherries and vanilla in every luscious bite!
I love the time of year when you walk into the grocery store and see huge displays of beautiful fresh cherries. It’s a sure sign that summer is arriving and even though I have a cherry tree in my back yard, and I know that before long I’ll have more cherries than I know what to do with, I still can’t resist picking them up.
Shortbread tart is one of my favorite summer desserts, I have recipes for Blueberry Lemon Shortbread Tart and Raspberry and White Chocolate Shortbread Tart, catering for whatever your fruit preference is.
Why This Recipe Works
- Vanilla bean paste in the shortbread crust and icing adds an amazing depth of flavor along with the cherries.
- Using both fresh cherries and cherry preserves gives the ultimate cherry taste that can’t be beat!
How to make cherry vanilla shortbread tart
- Make the pastry.
- Press dough into a pan.
- Spread cherries and cherry filling.
- Crumble more dough on top.
- Bake for around 40 minutes.
- Drizzle with icing.
- Serve & enjoy!
Step By Step Instructions
Beat the butter, sugar, and vanilla until fluffy.
Sift the flour. Add the flour to the butter mixture and mix until large crumbs form.
Press 2/3 of the dough into the pan (saving the rest for the topping).
Spread the cherry preserves and cherries over the dough.
Crumble the remaining dough over the top.
Bake for around 40 to 50 minutes. Until golden. Drizzle with the icing.
Serve and enjoy!
Other Great Tarts
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Let’s Make Cherry Vanilla Shortbread Tart
Ingredients
For The Base
- 1 cup butter at room temperature
- ½ cup sugar
- ¼ cup light brown sugar packed
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 2⅓ cups all-purpose flour
- ½ teaspoon salt
For The Filling
- 1 cup cherry preserves or good quality cherry jam
- 1 cup fresh or frozen pitted cherries Note: if using frozen cherries, defrost before using and strain the juices.
For the vanilla icing:
- ½ cup powdered sugar
- 1 teaspoon vanilla paste or vanilla extract
- 1 tablespoons melted butter
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350F/160C.
- Grease a 9-inch removable-bottom tart pan and place this on a baking tray.
- Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
- In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).
- Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).
- Spread with the cherry preserves or jam evenly over the dough, leaving a 1⁄4-inch border and then scatter with the cherries.
- Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
- Bake the tart for 40 – 45 minutes, until lightly browned.
- Leave to cool completely in the pan.
For the Vanilla icing:
- In a small bowl whisk together the powdered sugar, vanilla, butter and one tablespoon of the milk. If it looks too thick, you can add a second tablespoon of milk.
- Drizzle the cooled tart with the icing, remove from the pan and serve on the base.
Nutrition Information:
Are you making this recipe? I love to see your creations so please tag @ErrensKitchen on Instagram and hashtag it #ErrensKitchen
Lily says
Excellent and so easy
Sylvia Harden says
Can this be made one day ahead? It looks really delicious!
Erren says
Absolutely!
Sylvia Harden says
I made this wonderful cherry tart again today with help from my two 22 Y.O. grandsons! It was such fun and more fun to eat! Thanks for the recipe Erren! I had to share pictures on Facebook!
Shannon says
I have to disagree. It could be because I live in a humid climate (Houston) or because I used frozen cherries and did not drain them enough. For me, it was runny, and next time I will either add cornstarch or blot/squeeze the moisture out of the cherries (as opposed to just draining)!
Also, my crust was super sticky and not crumbly, so I’m leaning towards humidity being a big factor.
Cheryl says
This was absolutely delicious! Love anything made with cherries but paired with shortbread it was so good!! I printed out the recipe for a neighbor also who went crazy over it. I might add some slivered or chopped almonds to the top next time for some added crunch but you certainly don’t need anything to improve on this. Thank you!!
Gary Ward says
Can a different type of pan be used?
Judith says
Love any thing with Bing berries ….I’m sure it’s fantastic…Just signed up for recipes….thanks Erren
Margie says
Sweet cherries or sour?
Erren says
Hi Margie, I used sweet, but it’s a matter of preference which is why I didn’t specify. Hope this helps!
Lolo says
WoW! This looks SO tasty! I am saving this to make this weekend for a party! 🙂
Erren says
Hi Lolo, Hope they turned out well for you!
Mary says
Sounds yummy! As a new cook, I have a question, though. Why isn’t the filling runny if it doesn’t have a thickener in it? Oh, and do you think this would work with strawberries or peaches?
Erren says
Hi Mary, It doesn’t get runny because I use jam which thickens quickly after baking. It would work the same if you use any fruit with a jam to go along with it! 🙂
ladygourmet says
This pie sounds wonderful…perfect for summer! Pinned for later. xo, Catherine