If you’ve ever wondered how to take a simple fruit tart to a dazzling new level, the Golden Ground Cherry Tart is about to become your new obsession. This delightful dessert combines the subtle, tangy sweetness of ground cherries with a buttery, tender crust that sets the stage for pure indulgence. Every bite bursts with sunshine-hued flavor and a delicate texture that feels handmade with love. It’s the perfect way to celebrate seasonal fruit in a dessert that’s as charming visually as it is irresistible in taste. Get ready to fall head over heels for the Golden Ground Cherry Tart!

Golden Ground Cherry Tart - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Golden Ground Cherry Tart is simpler than you might think, but each one plays an essential role. From the rich butter that creates a flaky crust to the delicate balance of powdered sugar and flour, every item sets you up for success.

Powdered sugar (80 g): Adds sweetness and helps create a tender, melt-in-your-mouth crust texture.
Unsalted butter (9 tbsp, softened): The star of the crust, giving it richness and that perfect flaky bite.
Egg (1): Binds the ingredients together, ensuring the dough holds its shape beautifully.
All-purpose flour (185 g): Provides structure while keeping the crust tender and light.
Corn starch (47 g): Adds a slight crispness and helps with a clean crumble that isn’t too dense.
Pinch of salt: Enhances all the flavors and balances the sweetness perfectly.
1 batch Groundcherry curd: The crowning jewel – a luscious, tangy filling that makes this tart unforgettable.

How to Make Golden Ground Cherry Tart

Step 1: Prepare and Chill the Dough

Start by beating the softened butter with the powdered sugar until it’s light and fluffy—this creates the rich base for your crust. Add the egg and mix just until combined, then gently fold in the flour, corn starch, and salt. The key is to mix just enough to bring everything together without overworking the dough, so it stays tender and flaky. Roll the dough between two sheets of parchment paper until it’s an even 1/8 inch thick, then chill it in the freezer for 15 minutes or in the fridge for about an hour — this step makes it easier to handle and ensures a crisp finish.

Step 2: Shape and Blind Bake the Crust

Transfer your chilled dough to an 8-inch tart pan with a removable bottom, pressing it gently and evenly to cover the entire surface without stretching. Pop the tart shell back into the freezer for 10 minutes to hold its shape. Next comes essential blind baking: cover the crust with parchment paper and fill it with baking weights or dried beans. This prevents shrinkage and keeps the crust from puffing up during baking. Bake at 350°F for 15 to 20 minutes, then remove the weights and parchment paper and allow the crust to cool slightly.

Step 3: Add the Groundcherry Curd and Finish Baking

Once your crust is perfectly baked and cooled just a bit, spoon the vibrant groundcherry curd right into the tart shell. You can pour it in while it’s still warm—it’ll settle beautifully and infuse the crust with its bright flavor. Pop the tart back into a 350°F oven for an additional 10 minutes, allowing the curd to set slightly and meld with the crunchy crust. After baking, let it cool to room temperature and then refrigerate for at least two hours to allow the curd to firm up into that creamy, luscious texture you crave.

How to Serve Golden Ground Cherry Tart

Garnishes

The Golden Ground Cherry Tart shines spectacularly when it’s adorned with fresh fruit, a dusting of powdered sugar, or even a few edible flowers for a whimsical touch. The contrast between the tart’s golden hues and the vibrant garnishes will delight your guests’ eyes and taste buds alike.

Side Dishes

Pair the tart with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. Light herbal teas or sparkling cider also make wonderful companions, balancing the tart’s richness while enhancing those sunny fruit flavors.

Creative Ways to Present

For a show-stopping dessert, arrange mini tartlets with the same golden ground cherry curd filling to create a beautiful dessert platter. You can also serve slices atop a bed of crushed nuts or a drizzle of honey for a rustic yet elegant finish. The Golden Ground Cherry Tart lends itself to both casual and fancy settings effortlessly.

Make Ahead and Storage

Storing Leftovers

Keep your Golden Ground Cherry Tart refrigerated in an airtight container to maintain freshness. It will stay delicious for up to 3 days, making it perfect for prepping ahead or enjoying as a treat the next day.

Freezing

If you want to keep the tart longer, freeze it without any fresh garnishes. Wrap it tightly in plastic wrap and then foil, and it will keep well for up to a month. Thaw overnight in the fridge before serving for the best texture.

Reheating

Enjoy your tart chilled or bring it to room temperature before serving. Avoid reheating in the microwave to preserve the delicate curd’s texture; instead, let it sit out for 15-20 minutes to soften slightly if needed.

FAQs

What exactly are ground cherries and where can I find them?

Ground cherries are small, lantern-like fruits with a sweet-tart flavor, often described as a mix between a cherry tomato and a pineapple. You can find them at farmers’ markets during their season or specialty grocery stores, and sometimes online.

Can I use store-bought lemon curd instead of groundcherry curd?

While lemon curd is a delicious alternative, the Golden Ground Cherry Tart truly comes alive with the unique tang and subtle sweetness of groundcherry curd. If you want the authentic experience, try making or sourcing groundcherry curd.

Is it necessary to blind bake the tart crust?

Yes! Blind baking helps the crust stay firm and crisp, preventing it from becoming soggy once the filling is added. It also ensures the bottom doesn’t shrink or puff up during baking.

Can I make the tart gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum or other binding agents. Just be mindful that the texture might differ slightly, but it will still be delicious.

How long does the Golden Ground Cherry Tart keep once refrigerated?

Stored properly in an airtight container, this tart will keep fresh for up to three days when refrigerated. Beyond that, the crust may start to lose crispness, so it’s best enjoyed within this timeframe.

Final Thoughts

There’s something truly magical about the Golden Ground Cherry Tart. It’s the kind of dessert that invites smiles and sparks conversation around any table. With its perfect balance of buttery crust and bright, tangy curd, it’s an absolute joy to make and eat. So go ahead, gather your ingredients, and treat yourself and your loved ones to this unforgettable tart experience. Trust me, once you try the Golden Ground Cherry Tart, it will forever hold a special place in your dessert repertoire!

Golden Ground Cherry Tart

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4 from 33 reviews

This Ground Cherry Curd Tart features a buttery, tender sable crust filled with vibrant and tangy ground cherry curd. The tart crust is blind baked to perfection before being filled and baked again briefly, resulting in a delightful dessert that’s both refreshing and rich, perfect for showcasing seasonal ground cherries or any citrus curd.

Author: Mari
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes plus 2 hours chilling time
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Tart Dough

80 g powdered sugar
9 tbsp unsalted butter, softened
1 egg
185 g all-purpose flour
47 g corn starch
1 pinch salt

Filling

1 batch ground cherry curd (see https://thebotanistbaker.com/groundcherry-curd/ for recipe)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
Make the Dough: In a mixing bowl, beat the softened butter together with powdered sugar until creamy and smooth. Add the egg and mix until fully combined. Then, add the all-purpose flour, corn starch, and salt, mixing just until the dough comes together. Avoid overmixing to ensure a tender crust.
Roll Out Dough and Chill: Transfer the dough onto a sheet of parchment paper. Place another piece of parchment on top and roll out the dough to about 1/8 inch (3 mm) thickness. Freeze the rolled dough for 15 minutes or refrigerate for 1 hour to firm up.
Fit Dough into Tart Pan: Remove the top parchment and carefully place the dough with the bottom parchment into an 8-inch tart pan with a removable bottom (or a pie plate). Press the dough evenly into the pan and refreeze for 10 minutes to keep its shape during baking.
Blind Bake the Crust: Cover the dough with a piece of parchment paper; folding or crumpling the paper first can help it fit better. Fill the tart shell with baking weights, dry beans, or rice to prevent shrinkage or sinking. Bake at 350°F (175°C) for 15 to 20 minutes.
Cool the Crust: Remove baking weights and parchment paper and allow the tart crust to cool slightly.
Fill and Bake Tart: Pour one batch of hot ground cherry curd into the cooled tart shell, spreading evenly. Return the tart to the oven and bake an additional 10 minutes at 350°F (175°C) to set the curd.
Chill and Serve: Allow the tart to sit at room temperature until cooled completely, then refrigerate for at least 2 hours to set fully. Decorate with fresh fruit or a dusting of powdered sugar before serving.

Notes

Adapted from Dominique Ansel’s Vanilla Sable Tart recipe.
For best results, use a removable-bottom tart pan to ease removal after baking.
Blind baking with weights is important to prevent the crust from shrinking.
The ground cherry curd can be substituted with lemon curd or other citrus curds if desired.
Chilling the dough at multiple stages helps maintain its structure and texture.