Rainier Cherry Tart

by Kiran on July 19, 2012 · 35 comments

in Baking, Desserts, Tarts

Cherries are pretty much on every menu in my home this week.

I discovered a new farmer’s market in my neighborhood and went on a shopping spree. That includes discovering these gems. A loot of 2 pounds worth of cherries has to be put to use.

In a tart.

If only I can convince the local farmers to cultivate micro greens. Or for Trader Joes to make its appearance in Orlando. A very daunting task.

While I was in Phoenix, I did talk about how much I love the variety of fresh produce that was so darn cheap and readily available.

Can’t say the same about price over here, but the abundance and variety of produce definitely made me a very happy girl 🙂

You win some, you lose some, no?

If you are local and wondering which farmers market that has recently made an appearance, that would be Windermere Farmers Market. It’s open on Fridays, from 9am to 2pm.

And for visibility, I was not paid to promote the farmers market. Instead, I spent money, bought produce and went on a baking-bonanza.

How does bakebonza sounds?

So, this would be the 2nd tart I’ve ever baked and documented into a blog post. I guess I’m gearing up for fall pie/baking season. Cannot wait to brainstorm with my girlfriends for baking season soon.

Tarts and pies aside, I have a small confession…

I have the shakiest hands in the world! It’s seemingly hard for me to take a crisp shot without my tripod. If you know a trick on how to use manual settings on your dslr camera with a shaky hand, please tell me your secret.

I’ve already tried tripod, what else is out there?? Tethering seems too expensive 🙁

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For crust – adapted from Chocolate & Zucchini

  • About 2 cups whole wheat pastry flour
  • a pinch of salt
  • 2 tbsp sugar
  • 1/3 cup almond oil
  • 1/4 cup icy cold water

For filling

  • 2 cups of pitted, halved Rainier cherries
  • 3 egg whites
  • 2 tbsp agave nectar or honey
  • 1/2 cup pureed cherries
  • 1/2 cup ground almonds
  • 1/2 lemon, juiced and zested
  • 1/2 tbsp vanilla extract


  1. Combine flour, salt and sugar in a medium non reactive bowl.
  2. Add oil and blend it into flour using a fork.
  3. Gradually add icy cold water and blend it into flour with a fork until fully absorbed.
  4. Knead the dough very lightly until it comes together into a ball.
  5. Allow dough to rest for 15 minutes.
  6. Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.
  7. Roll the dough out to fit your tart pan. Do this quick to avoid overworking the dough.
  8. Using the rolling pin, pick up the rolled dough and gently lay it onto the tart pan.
  9. Trim excess dough, prick small holes with a fork and place tart pan in the fridge to rest for 30 minutes.
  10. Preheat oven to 350F.
  11. Cover crust with a parchment paper and add dry beans to blind bake the crust for 10 minutes. Remove from the oven and garnish crust with 2 cups of halved cherries.
  12. In a bowl, beat egg whites, agave nectar, pureed cherries, ground almonds, lemon juice, zest and vanilla extract. Pour batter over the tart and bake for 30-35 minutes or until crust is golden and filling sets.
  13. Remove from oven and let cool completely before slicing to serve.


What did I blabber today? I blabbered about how I went on a shopping spree at the farmers market, my motivation for fall baking, I have the shakiest hands in the world and complained about Trader Joes non-existence in Orlando.

Thank god, I could fit a recipe in between all these blabbering. Off to finish another blog article on our recent adventures in Phoenix. It’s way overdue 🙂

Do you enjoy shopping at your local farmers market? Any Trader Joes in your life?


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Comments on this entry are closed.

1 Rosa July 19, 2012 at 3:27 PM

What a gorgeous creation! I’d love to taste those cherries nad have a slice of that beautiful tart.



2 Denise @ Creative Kitchen July 19, 2012 at 4:16 PM

These photos are gorgeous!! So you’re back from Phoenix? I have to catch up on reading your blog. Guess I thought you were out there for good. Glad to have you back in Florida though!! 🙂
Denise @ Creative Kitchen recently posted..North Carolina road trip, family reunion and Mayberry days

3 Nisrine July 19, 2012 at 4:19 PM

What a gorgeous tart, Kiran. I love Rainier cherries. They’re so good right now.

4 Ansh July 19, 2012 at 5:00 PM

Incredibly beautiful! Local farmer’s market it is for me and my share of CSA. And we are lucky to have so many farms around our neighborhood that have allow us to go pick veggies and fruits.

Love summer! Loved this post

5 shama July 19, 2012 at 6:04 PM

delicious dear

6 marla July 19, 2012 at 7:30 PM

You sure did discover cherry gems! This tart is gorgeous. Love the way you styled it too 🙂

7 Kirsten@ My Kitchen in the Rockies July 19, 2012 at 8:39 PM

Looks a lot like a raspberry tart I make (with browned butter). I think I will have to try it with cherries now. Thanks for the inspiration.
Greetings from Colorado
P.S.: I have never had this problem with shaky hands and unsharp pictures. Don’t you think with high shutter speed and lots of light the problem should solve itself? With lower light light you may need to turn up the ISO, too. Low f-stop works better as well. Try it and let me know how it worked for you.

8 PolaM July 19, 2012 at 8:46 PM

I love this tart! It looks beautiful and delicious too!
PolaM recently posted..Pasta with carrots and their tops

9 Deb July 20, 2012 at 12:55 AM

The Rainer cherries are just stunning in the tart. Truly a beautiful dessert! Yes I enjoy and shop at the local Farmer’s Markets for the variety of fresh and locally produced items but can find them expensive. When I am busy the grocery store is just easier!

10 Kim Bee July 20, 2012 at 2:02 AM

I have never been to a Trader Joe’s. We don’t have them here in Canada. FBF was the first time I set foot in Whole Foods too. My life is sad when it comes to food shopping. I live in a culinary wasteland. But I do have access to these beautiful cherries which are my fave fruit in the entire universe. All cherries are delish but rainier make my heart sing. This tart is amazing Kiran.
Kim Bee recently posted..Burning Down The Kitchen with Bake Your Day while making her Taco Seasoned Pretzels…in a Slow Cooker!

11 love2dine July 20, 2012 at 5:40 AM

That looks DELICIOUS!!

12 Cher July 20, 2012 at 8:24 AM

Kiran – what a beautiful tart!
We are getting our very first Trader Joe’s up here in a couple of weeks. I still have to drive an hour to get to it, but hey – progress is progress. (I will be even happier when Whole Foods opens up next year – still an hour drive, but better than the three hour drive I would have to make now).
Cher recently posted..Fish and Swish (FFwD: Salmon w/ Basil Tapenade)

13 tania@mykitchenstories.com.au July 20, 2012 at 10:21 AM

Looks like not only a great idea for a tart but a delicious one too. Lovely photos
tania@mykitchenstories.com.au recently posted..Pistachio and White Chocolate Cookies

14 Kitchen Belleicious July 20, 2012 at 6:35 PM

its just so cute. I swear I say this all the time but your pics girl- just amazing. I love cherries but find i run out of ideas to use them in- this must be done asap
Kitchen Belleicious recently posted..Balsamic Glazed Beef Short Ribs

15 Magic of Spice July 20, 2012 at 8:49 PM

What a simply lovely tart! Just gorgeous!
Magic of Spice recently posted..What’s for breakfast? Summer Veggie Frittata Sandwich

16 Maureen @ Orgasmic Chef July 20, 2012 at 11:11 PM

Gorgeous tart and beautiful photos. I don’t see a problem in any of them. 🙂
Maureen @ Orgasmic Chef recently posted..Food Writer Fridays – Say hello to Sawsan from ChefinDisguise.com

17 Hotly Spiced July 20, 2012 at 11:30 PM

I can’t wait to hear about your adventures in Phoenix. I haven’t been there but I’ve heard it gets very hot and I’m sure you must have been there during that heatwave. What a beautiful looking tart Kiran. I love white cherries. They are my favourite. Can’t wait for our cherry season to begin xx
Hotly Spiced recently posted..Fabulous Friday Finds – Beef Bourguignon

18 Jamie July 21, 2012 at 5:31 AM

Beautiful tart and photos! I have not made one cherry tart this summer yet but have been craving a clafoutis. Now I am inspired!

19 Tania @ A Perfect Pantry July 22, 2012 at 6:51 PM

Another gorgeous cherry pie… yum:)
Tania @ A Perfect Pantry recently posted..Beer Battered Tuna and Chips

20 Carolyn Jung July 22, 2012 at 7:53 PM

Beautiful tart. I only wish cherry season were longer so that I could bake this again and again. Luckily, I stashed some pitted ones in the freezer to see me through the rest of the year.
Carolyn Jung recently posted..New Citizen Chef Cooking Kits

21 Cass @foodmyfriend July 22, 2012 at 7:57 PM

I bought these cherries last week and wasn’t sure what they were called. they are so beautiful. Marbled colour. So feminine 🙂 Too bad I ate them alL! They would have been beautiful in this.

22 torviewtoronto July 23, 2012 at 1:51 PM

delicious looking dessert

23 amy @ fearless homemaker July 24, 2012 at 10:08 AM

what a gorgeous tart! i’ve been loving the fresh, delicious cherries lately + have been trying to find different ways to use ’em. must make this soon!
amy @ fearless homemaker recently posted..cantaloupe-basil agua fresca

24 Nami | Just One Cookbook July 25, 2012 at 3:20 AM

What a gorgeous tart!! I love cherries and I need to grab some before they are out of season. I especially love rainiers and I usually eat them all up before I even think about making something with them.

Kiran, thank you for stopping by my blog today – for the past few weeks, I have seen your comments on other blogs and I tried to remember to visit you, but I’ve been crazy busy with the kids this summer. I really appreciate you stopped by so that I’d never forget. Hope all is well with you (and your blog).
Nami | Just One Cookbook recently posted..Blueberry Frozen Yogurt

25 Rikki July 25, 2012 at 9:13 AM

I looooove cherries. They look sooo good! I’ve only ever had them in a pie but this tart looks incredible. It’s so rustic and not to mention- beautiful!

26 Jagruti July 26, 2012 at 1:06 AM

Cherries are my most favorite of all fruits and this recipe gives me all the more impetus to make these ..yum!
Jagruti recently posted..An Odia spin to the classic egg curry – Anda Alu Jhola

27 Jeanette July 27, 2012 at 10:49 PM

What a beautiful cherry tart – I love Rainier cherries! I have shaky hands too so I use a tripod.
Jeanette recently posted..Quinoa Banana Chocolate Chip Cookie Recipe – Cookies for Cody Online Bakesale

28 Ira Rodrigues July 28, 2012 at 8:55 AM

I Love the ingredients for the crust, but it impossible for me to fill the crust with the cherry, they are worth a diamond here in Bali lol
Ira Rodrigues recently posted..Coconut Rice Filling Wrapped In Banana Leaves, Arem-Arem

29 Mary @ Fit and Fed August 1, 2012 at 12:08 AM

Beautiful! I didn’t realize that Rainier cherries would be at a farmer’s market in Florida, do they actually grow there? Your dessert is much prettier than mine, nice styling! As far as tethering, I don’t bother to do it as often as I should, but I use a free version of Sofortbild which costs me nothing.
Mary @ Fit and Fed recently posted..Rainier Cherry Clafouti

30 Soma August 2, 2012 at 1:30 PM

Its just beautiful.. that tart. We find the R. Cherries s very briefly here that we don’t even bother to do anything with it. The store will have it only for a week and we keep checking almost every day during that few wks to get a glimpse and fill a bag. Come back home and they are gone in less than an hour!
Soma recently posted..Baingan ka Bharta: Smoky and Spiced Eggplant Mash

31 Ilan (IronWhisk Blog) September 17, 2012 at 12:59 PM

Beautiful tart! It looks delicious 🙂
Ilan (IronWhisk Blog) recently posted..Chocolate and Vanilla Pudding

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