Freshly Picked Cherry Tart

Freshly Picked Cherry Tart

Ready to take a trip to the cherry orchard? We're setting out an adventure with Camp Counselor Monica to pick a bushel of cherries and turn it into a delicious summer dessert. 

We loved cherry picking at our local orchard and barn to see how they are grown and the work that goes into harvesting! It was such a sweet lesson to see how our food comes to the table. We used our cherries to make a homemade cherry tart! You can find us wearing our Briar bonnets all summer long; protecting our little ones from the sun while we explore and go on adventures!



  • 4 C pitted sweet cherries
  • 3 tbsp sugar
  • 1 ½ tsp cornstarch

Pie Crust:

  • 2 sticks unsalted butter, cubed
  • ½ C sour cream
  • 2 C all-purpose flour
  • 2 tsp sugar
  • 1 tsp salt


  1. In a medium bowl, mix together the flour, salt, sour cream and sugar. Cut in butter with a pastry blender until pea sized crumbs.
  2. Sprinkle cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Chill the dough for at least an hour. This makes it much easier to handle.
  3. Preheat oven to 400 F. Mix the cherries with the sugar and cornstarch.
  4. Divide the dough into fourths. Roll out each fourth into a 8 in round circle. Trim the edges a bit with a knife, if necessary.
  5. Spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.
  6. Gently fold the edge of the crust over the cherries, pleating as you go.Brush the crust with a beaten egg. Bake for 25-30 minutes or until the crust is golden brown and the cherries are tender.


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