With a combination of crunch and moistness, this heavenly tart is perfect for your romantic date. Laden with fresh maraschino cherries and garnished with whipped cream, this dessert is a sure shot hit!


For the home made pie filling:

  • Maraschino or any other cherry jam                                     150 g
  • Water                                                                                       100 ml
  • Cornstarch mixed to a paste with 2 tbsp water                     20 g
  • Fresh red cherries, stalks and stones removed                   750 g

For the pastry:

  • Plain refined flour, plus extra for dusting                             250 g
  • Fridge-cold unsalted butter, cut into cubes                          175 g
  • Caster sugar, plus 40 g for topping                                         30 g
  • Large free-range egg, beaten                                                    1 no
  • Cold water                                                                                 30 ml



  • For the pie filling, heat the maraschino cherry jam and water in a pan over a low heat, stirring continuously, until the jam has melted and is starting to bubble.
  • Add the cornflour mixture and stir to combine. Continue to simmer the mixture until the sauce is very thick and smooth.
  • Add the cherries and stir carefully to coat them in the hot jam mixture. Transfer the filling mixture to a heat proof container, keep aside to cool.
  • For the pastry, pulse the flour, butter and sugar together in a food processor until the mixture resembles fine breadcrumbs.
  • Mix together the beaten egg and water. Set aside one tablespoon of this egg wash mixture to use as a glaze (for good brown colour after baking) for the tart crust.
  • With the motor still running, gradually add the remaining egg and water mixture to the bowl of the food processor a little at a time, until the mixture comes together as dough.
  • Roll out the pastry onto a lightly floured work surface. Cut it into 8 nos heart shapes, slightly larger than the heart shaped tart moulds. Cut into some thin 0.5 cm thin ribbons.
  • Place inside the greased and flour dusted heart shaped moulds and press lightly to spread it evenly on all sides.
  • Use a knife to trim the sides hanging.
  • Fill till almost the brim with the cherry pie filling.
  • Brush the rim of the pie dish with a little of the reserved beaten egg. Lay the strips of pastry onto the rim of the pie dish, overlapping and criss-crossing the strips slightly at the joints. (This will make a thicker edge for crimping.) Brush the pastry rim with more of the beaten egg.
  • Press the pastry down at the edges to seal the layers of pastry together. Trim off any excess pastry, then crimp the edges with your fingertips.
  • As an alternate, cover the tart filling with a smaller heart shaped rolled pastry cover for a varied presentation.
  • Transfer the tarts to a baking tray and chill in the fridge for 30 minutes.
  • Preheat the oven to 200oC/400oF.
  • When the tarts have chilled, brush the pastry lid with the remaining beaten egg.
  • Bake the tarts in the oven for 25-30 minutes, then reduce the oven temperature to 180oC/350oF and continue to cook for a further 15-20 minutes, or until the pastry is golden-brown and the pie filling is bubbling.
  • Serve warm with whipped cream or a scoop of vanilla ice cream.