If you love the combination of sweet and tangy desserts, this sour cherry meringue tart is going to be your new favorite 🍒✨
It has a buttery, soft crust, a rich cherry filling with a hint of lemon, and a light, fluffy meringue topping that melts in your mouth. It’s the kind of cake that looks impressive but is actually very simple to make.
Ingredients:
Dough:
- 260 g all-purpose flour
- 135 g granulated sugar
- 130 g soft butter
- pinch of salt
- 1 tbsp cold water
- 1 egg
Cherry filling:
- 400 g sour cherries
- 30 g butter
- 1 packet vanilla sugar
- 4 tbsp granulated sugar
- juice of 1/2 lemon
- zest of 1/2 lemon
- 200 ml water
- 3 tbsp starch (cornstarch)
Meringue:
- 4 egg whites
- 170 g powdered sugar
There’s something truly nostalgic about this type of dessert – it feels like something you’d get at your grandma’s house on a Sunday afternoon. The contrast between the juicy cherries and the airy meringue makes every bite perfectly balanced and honestly hard to stop eating.
You can find this recipe on my Instagram HERE.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Sour Cherry Meringue Tart
Ingredients
Method
- In a bowl, combine flour, sugar, butter, salt, water, and egg.
- Knead until a smooth, soft dough forms (by hand or mixer).
- Wrap and chill in the fridge for 30 minutes.
- In a saucepan, cook cherries with butter, vanilla sugar, and sugar.
- Add lemon juice and zest.
- Once the mixture starts to bubble, pour in water mixed with starch.
- Cook until thickened to a jam-like consistency.
- Roll out the chilled dough into a circle.
- Line a 28 cm cake tin with the dough and press edges up the sides.
- Pour the cherry filling into the center.
- Bake at 180°C (350°F) for 40 minutes.
- Beat egg whites until soft peaks form.
- Gradually add powdered sugar and beat until stiff and glossy.
- Spread the meringue over the baked tart.
- Return to oven and bake for another 10 minutes until lightly golden.
