Cherry Pie Tart With Biscoff Crumble
This Cherry Pie Tart With Biscoff Crumble is a from scratch dessert that delivers classic cherry pie flavor in an elegant, easy to serve tart form. A buttery tart dough is filled with a homemade cherry filling and finished with a warm, spiced Biscoff crumble topping.
Equipment
- 9 inch fluted tart pan with removable bottom
- Pie weights or dried beans
Ingredients
Tart Dough
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter cold and cut into small cubes
- 1 large egg yolk
- 1 to 2 tbsp cold water
Cherry Filling
- 4 cups frozen dark sweet cherries thawed and drained
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- pinch of salt
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
Biscoff Crumble Topping
- 1/2 cup crushed Biscoff cookies
- 1/4 cup all purpose flour
- 1/4 cup brown sugar
- pinch of salt
- 4 tbsp unsalted butter melted
Instructions
Preparing the Dough
- In a medium bowl, combine the flour, powdered sugar, and salt and mix them together until evenly blended.
- Add the cold cubed butter to the bowl. Using a pastry cutter, fork, or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse sand with some small pea sized pieces of butter still visible. This is what creates a tender crust.
- Add the egg yolk and one tablespoon of cold water. Gently mix until the dough begins to come together. If the dough looks dry or crumbly and will not hold when pressed, add the second tablespoon of cold water a little at a time until it forms a soft dough.
- Press the dough together into a flat disk, wrap it tightly, and place it in the refrigerator for 30 minutes. Chilling helps the butter firm up and prevents shrinking while baking.
- Once chilled, roll the dough out on a lightly floured surface into a circle about 11 inches wide. Carefully place it into the tart pan and gently press it into the bottom and sides. Trim off any excess dough.
- Use a fork to prick the bottom of the dough all over. This prevents air bubbles from forming.
- Place the tart pan in the refrigerator for 15 minutes to chill again.
- Preheat the oven to 375 degrees Fahrenheit. Line the chilled tart shell with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, then carefully remove the parchment and weights. Bake for an additional 5 to 7 minutes until the crust looks lightly golden. Remove from the oven and allow it to cool completely.
Making the filling
- Place the thawed and drained cherries into a saucepan along with the granulated sugar, cornstarch, and salt. Stir everything together so the cherries are evenly coated.
- Set the saucepan over medium heat and cook, stirring frequently, until the cherries release their juices and the mixture thickens. This should take about 6 to 8 minutes.
- Remove the saucepan from the heat once the filling is thick and glossy. Stir in the lemon juice, vanilla extract, and almond extract if using.
- Set the filling aside to cool slightly while you prepare the crumble topping.
Making the Crumble
- In a small bowl, combine the crushed Biscoff cookies, flour, brown sugar, and salt. Stir until evenly mixed.
- Pour in the melted butter and mix until the mixture forms small clumps.
- Place the crumble in the refrigerator for 10 minutes. Chilling helps it hold its shape while baking.
Assembling the tart
- Reduce the oven temperature to 350 degrees Fahrenheit.
- Spoon the cherry filling into the completely cooled tart shell and spread it into an even layer.
- Sprinkle the chilled Biscoff crumble evenly over the top of the filling.
- Place the tart pan onto a baking sheet to catch any drips.
- Bake for 35 to 40 minutes, or until the filling is bubbling and the crumble topping is golden brown.
- Remove the tart from the oven and allow it to cool completely before removing it from the pan. Cooling is essential for clean slices.
Notes
Allow the tart to cool fully before unmolding or slicing. This ensures the filling sets properly and the tart holds its shape.
Nutrition
Calories: 413.18kcalCarbohydrates: 61.08gProtein: 3.69gFat: 18.18gSaturated Fat: 11.15gPolyunsaturated Fat: 0.87gMonounsaturated Fat: 4.76gTrans Fat: 0.7gCholesterol: 68.5mgSodium: 79mgPotassium: 197.75mgFiber: 2.11gSugar: 38.05gVitamin A: 604.39IUVitamin C: 5.55mgCalcium: 26.5mgIron: 1.47mg
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