Estimated reading time: 11 minutes

There are certain desserts that feel instantly comforting, and cherry pie is one of them. It is familiar, nostalgic, and the kind of dessert that feels like home the moment it hits the table. This cherry pie tart takes everything people love about a classic cherry pie and turns it into something a little more polished, a little easier to gift, and honestly just really fun to make. It still tastes exactly like cherry pie, but the tart pan gives it structure and makes it feel intentional without being fussy.

I wanted this recipe to feel approachable, especially if you have never made a tart before or if pie dough usually feels intimidating. We are making everything from scratch, but nothing here is complicated or technical for the sake of being impressive. The tart dough is forgiving, the cherry filling is straightforward, and the crumble topping is designed to add texture and warmth without overpowering the fruit. If you can stir, chill dough, and follow clear steps, you can make this.

The cherry filling is made with frozen dark sweet cherries, which makes this recipe accessible year round. You still get that classic cherry pie flavor without having to pit pounds of fresh cherries. The filling is thick, glossy, and balanced so it is sweet without being cloying and still has enough acidity to feel bright. This is the kind of filling that smells like a bakery while it cooks.

To keep things interesting without straying too far from tradition, the topping is a subtle Biscoff crumble. It reads like a spiced streusel rather than a cookie dessert, which makes it feel familiar even if someone has never had Biscoff before. It adds warmth, crunch, and just enough flavor to elevate the tart without distracting from the cherries. If you love classic desserts but still want something a little special, this one hits that sweet spot.

This cherry pie tart is perfect for holidays, dinner parties, thank you gifts, or anytime you want to bake something that feels thoughtful and homemade without being over the top. It slices cleanly, travels well, and tastes even better the next day, which is always a win.

If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!

Perfect Pairings with
Cherry Pie Tart With Biscoff Crumble

This cherry pie tart pairs beautifully with simple, creamy accompaniments that let the cherry flavor shine. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream adds contrast to the warm fruit and crumbly topping. Coffee with a splash of cream or a lightly sweetened latte works especially well, since the bitterness balances the sweetness of the cherries. If you are serving this after dinner, a glass of milk or a mild black tea is also a great choice and keeps the dessert feeling classic and comforting.

Ingredients

Tart Dough

• 1 1/4 cups all purpose flour
  (150 grams all purpose flour)
• 1/4 cup powdered sugar
  (30 grams powdered sugar)
• 1/4 teaspoon salt
  (1.5 grams salt)
• 1/2 cup unsalted butter, cold and cubed
  (113 grams unsalted butter)
• 1 large egg yolk
• 1 to 2 tablespoons cold water
  (15 to 30 milliliters cold water)

Cherry Filling

• 4 cups frozen dark sweet cherries, thawed and drained
  (480 grams frozen dark sweet cherries)
• 3/4 cup granulated sugar
  (150 grams granulated sugar)
• 3 tablespoons cornstarch
  (24 grams cornstarch)
• Pinch of salt
• 1 tablespoon lemon juice
  (15 milliliters lemon juice)
• 1/2 teaspoon vanilla extract
  (2.5 milliliters vanilla extract)
• 1/8 teaspoon almond extract optional
  (0.5 milliliters almond extract)

Biscoff Crumble Topping

• 1/2 cup crushed Biscoff cookies
  (60 grams crushed Biscoff cookies)
• 1/4 cup all purpose flour
  (30 grams all purpose flour)
• 1/4 cup brown sugar
  (50 grams brown sugar)
• Pinch of salt
• 4 tablespoons unsalted butter, melted
  (56 grams unsalted butter)

Nutritional Benefits

All purpose flour provides structure to both the tart dough and the crumble topping, giving the dessert stability and a tender bite. If you need a gluten free option, a 1 to 1 gluten free baking flour can be substituted with good results, though the dough may be slightly more delicate to work with.

Powdered sugar helps create a tender tart crust by dissolving easily into the dough. If you do not have powdered sugar, you can substitute granulated sugar, but the crust may be slightly more crisp rather than tender.

Butter adds richness, flavor, and structure throughout the recipe. Unsalted butter is recommended so you can control the salt level. Dairy free butter alternatives can be used, but choose one designed for baking to ensure proper texture.

Egg yolk adds richness and helps bind the tart dough. If you cannot use eggs, the dough can be made without it, but you may need an extra tablespoon of cold water to bring it together.

Cherries are the star of this recipe and provide antioxidants, fiber, and natural sweetness. Dark sweet cherries create the most classic cherry pie flavor. Tart cherries can be used, but the filling will need additional sugar to balance the acidity.

Granulated sugar sweetens the filling and helps create the syrupy texture once cooked. Coconut sugar can be substituted, though it will deepen the flavor and darken the filling slightly.

Cornstarch thickens the cherry filling so it sets cleanly when sliced. Arrowroot starch can be used as a substitute in the same amount.

Lemon juice brightens the filling and balances the sweetness. Fresh lemon juice is best, but bottled will work in a pinch.

Biscoff cookies add warmth and subtle spice to the crumble topping. If you prefer, graham crackers or vanilla wafers can be substituted for a more traditional crumble flavor.

Step By Step Instructions

Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method

How to Make Cherry Pie Tart With Biscoff Crumble

Start by making the tart dough so it has time to chill. In a medium bowl, whisk together the flour, powdered sugar, and salt until evenly combined.

Add the cold butter cubes and work them into the flour using your fingers or a pastry cutter until the mixture resembles coarse sand with a few pea sized pieces of butter remaining.

Add the egg yolk and one tablespoon of cold water. Gently mix until the dough begins to come together. If it looks dry or crumbly, add the second tablespoon of water a little at a time until it holds together when pressed.

Shape the dough into a flat disk, wrap it, and refrigerate for thirty minutes.

Once chilled, roll the dough out on a lightly floured surface until it is about eleven inches in diameter. Carefully press it into a nine inch fluted tart pan with a removable bottom, making sure it fits snugly into the corners. Trim any excess dough and prick the bottom with a fork.

Chill the shell for fifteen minutes, then line it with parchment paper and fill with pie weights or dried beans.

Bake at 375 degrees Fahrenheit for fifteen minutes, remove the weights, and bake for another five to seven minutes until lightly golden. Let the shell cool completely.

While the crust cools, prepare the cherry filling. In a saucepan, combine the cherries, sugar, cornstarch, and salt. Cook over medium heat, stirring frequently, until the cherries release their juices and the mixture thickens. This should take about six to eight minutes.

Remove from heat and stir in the lemon juice, vanilla extract, and almond extract if using. Let the filling cool slightly.

To make the crumble, mix the crushed Biscoff cookies, flour, brown sugar, and salt in a bowl.

Stir in the melted butter until clumps form. Chill the crumble for ten minutes so it holds its shape while baking.

Spoon the cherry filling into the cooled tart shell and spread it evenly.

Sprinkle the crumble topping over the cherries.

Bake at 350 degrees Fahrenheit for thirty five to forty minutes until the filling is bubbling and the topping is golden brown. Let the tart cool completely before removing it from the pan.

Troubleshooting Tips for Beginners

The tart dough feels too crumbly. Add cold water one teaspoon at a time until the dough holds together when pressed.

The crust shrank while baking. Make sure the dough is well chilled before baking and pressed firmly into the pan.

The filling looks runny. Continue cooking the filling until it thickly coats the back of a spoon before adding it to the crust.

The crumble is browning too quickly. Loosely cover the tart with foil for the remaining bake time.

The tart will not release from the pan. Make sure it is completely cool before removing the ring.

The filling tastes too sweet. Add an extra teaspoon of lemon juice to balance it.

Storage Instructions

For immediate serving, the tart can sit at room temperature for up to four hours. Keep it loosely covered once cooled.

For refrigeration, store the tart covered in the refrigerator for up to four days. The flavors actually deepen overnight, making it even better the next day.

For freezing, the fully baked and cooled tart can be wrapped tightly and frozen for up to two months. Thaw overnight in the refrigerator before serving.

Tools You’ll Need to Make
Cherry Pie Tart With Biscoff Crumble

• 9 inch fluted tart pan with removable bottom
• Mixing bowls
• Saucepan
• Pastry cutter or fork
• Rolling pin
• Parchment paper
• Pie weights or dried beans

More Yummy Recipes to Try

• Pumpkin Crumb Cake Bars
• Cookies and Cream Cake
• Mini Apple Pies
• Pear and Brie Puff Pastry Tart
• Carrot Crumb Cake Bars