Rustic Cherry Tart

FavoriteLoadingAdd to favorites

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

This cherry tart is so easy and it’s fancy enough to serve at a dinner party. Rustic pies and tarts are popular now, they come together quickly too.

Servings: Serves 4 – 6


  • 1 bag of frozen sweet cherries. Approx 2 – 3 cups.  (I use frozen cherries and let them sit on the counter in the package until they thaw. You can use fresh cherries but you have to pit them first.)
  • 1/8 cup of sweetener: Swerve or ZSweet.
  • 1 Tbl of cornstarch
  • 1 Tbl of fresh lemon juice.
  • 1 refrigerated pie crust. (Let this sit on the counter as well, it unrolls easier when it’s room temperature or you can make your own crust)
  • 1 egg white mixed with 1 tsp of water


Empty the bag of cherries into a colander over your sink.  You want to drain off all the extra juice from the bag. Then put them in a medium bowl and dust on the sweetener and the corn starch. Drizzle on the lemon juice and then stir it all up gently with a spatula until the cornstarch is fully incorporated.

Get out a cookie sheet.  Top that surface with a sheet of parchment paper.  Then roll out your crust onto the parchment paper.

Mound the cherry mixture in the middle, leaving a 2” rim around the outside.  Gently fold the excess crust back over the cherry mixture.  You are sort of making a pouch with the cherry mixture peeking out through the middle.

Take your pastry brush and brush the egg white mixture over the crust edges.  You’ll have lots of egg wash left over.  Just toss it.

Bake at 375 degrees for an hour until the crust is a light golden brown.  Let it cool a bit before serving.  You can also eat it room temp or even chilled.