Bruno Albouze Cherry Tart

Cherry Tart

Yields8 ServingsPrep Time1 hr 15 minsCook Time1 hr 10 minsTotal Time2 hrs 25 minsDifficultyIntermediateRating


Pie Dough
 250 g All purpose flour
 125 g Butter, cubed and chilled
 4 g Salt
 50 g Eggs (1)
 20 g Water
Pistachio Cream
 80 g Butter, softened
 100 g Powdered sugar
 100 g Pistachio, lighty toasted
 10 g Flour
 50 g Eggs (1)
 0.50 g Almond extract
 50 g Heavy cream
Soft Cherry Jelly
 500 g Pure tart cherry juice*
 100 g Sugar
 8 g Agar-agar
 80 g SugarMix with agar-agar
 20 g Cherry liqueur
 600 g Pitted cherries
 200 g Pears (1)Totally optional



This cherry pistachio tart did originally belong to my on going Pastry Fundamentals project. Though, I have decided to publish it. It will be replaced by another incredible pie creation!

Bruno Albouze Cherry Tart Slice

Pie Dough

For a 9.5''x1''/24x2.5cm greased fluted tart pan. Rub flour with salt, and cubed butter until mixture resemble coarse meal. Add the egg and water; mix until combined. Chill to harden, or roll out dough straight between 2 parchment paper; chill. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8’’/3mm thick sheet and 2-inch/5cm greater in diameter than your tart pan. Lay pastry over the greased tart pan, gently press the dough with your fingers onto the mold, start at the center and move outward making sure there wont be any air pockets left behind. Create a leap around the edges. Scrape out excess dough, and lift up the created leap all around the pie, so it gives more depth. Refrigerate for up to 4 days, or kept frozen for a couple of months. Save leftover pastry for later use.

Bruno Albouze Pie Dough Shell

Pistachio Cream

In the food processor, blend pistachios until it looks like coarse meal. Transfer meal to a separate container. Cream butter with sugar, and add pistachio meal back to the food processor along with flour and the egg. Give a few more pulses. Add heavy cream and a few drops of almond extract to taste. Use pistachio cream at room temperature.

Bruno Albouze Baked Cherry Tart


Preheat oven to 350ΒΊF/180ΒΊC. Blind bake pie dough tart shell for 25 minutes. Remove pie weights, and bake for 10 minutes more. Let crust to cool down a bit before adding the pistachio cream. Add pear chunks (optional), along with some pitted cherries (cherry in brandy, or Amarena can be used instead). Put pie back in the oven for about 45 minutes. Remove from the oven and let cool for 10 minutes. Remove from tart pan, and slide over a wire rack. Cool completely and chill.

Soft Cherry Jelly

*Use natural and no sugar added cherry juice. Artificially flavored fruit beverage wont work. Heat up 500g cherry juice along with 100g sugar. Bring to a boil, and reduce to 300g grams. Turn heat off. Mix sugar and agar-agar together, and whisk in reduced cherry juice. Bring back to a boil, and cook for 2 minutes. Cool down mixture, and let set completely over ice water. Add cherry liqueur and mix with an immersion blender. Add more cherry juice if the jelly ends up being too thick. Keep refrigerated until ready to use.

Bruno Albouze Cherry Jelly


Cover pie with about two third of the cherry jelly. Arrange cherry halves harmoniously, and garnish with some crushed pistachio. Bon appΓ©tit!

9 thoughts on “Cherry Tart”


    A huge win at dinner. This dissert is pretty easy to make and a work of art on the table. I substituted blueberries and blueberry juice for the topping and jelly, which worked perfectly. I also swapped 5 sheets of gelatin for the agar agar, which caused the mixture to gel too strongly. The taste was great, but the gel section was too firm, causing the gel to separate from the pistachio filling when eating. 3 or 4 gelatin sheets would have been a better amount.

    1. I m glad it was a huge success. Well, subbing agar agar for gelatin was a mistake. Agar agar does not have the same property than gelatin. 5 gelatin sheets? that 10 or 15g.. Baking is an accurate science πŸ˜‰

  2. Thank You Bruno!
    This recipe is absolutely fantastic!
    I am making it for the 2nd time already, using the recommended Agar Agar . I can already see the composition is quite different the Gelatin sheets once cooled. I love testing and seeing differences. I wanted to do it right this time, with Agar Agar !
    Thank you again!

  3. Thank you so much for your magnificent recipes … I have been learning a lot … my question is.. can I substitute agar agar for pectin powder and if yes !! Should I add same amount ? Thank you

  4. Hi Chef
    I know you have written instructions here, but it would be amazing if you had a video detailing the tart shell/pie crust construction, it would make things so much clearer.
    Any chance you will be making one? It would be so helpful especially with all the other recipes!

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