I wait all year long for cherry season and then when it comes around I buy them buy the bagful. (Ok, it might just be an addiction.) This recipe is a great way to use up some of the (millions of bagfuls of) cherries I’ve been buying.
You probably look at this picture and see a bag of cherries. I look at it and see breakfast, lunch, and dinner. Ok, I’m not that bad…but my cherry pitter is pretty much my new best friend. :)
I absolutely love the sugar-cookie-like crust on this tart, but for me the sweet cherries really are the highlight of the dish. The POM Syrup that’s drizzled on adds a little sweetness and another dimension of flavor.
Cherry Custard Tart
(Yield: 1 (11-inch) tart)
Crust:
1 1/4 c all-purpose flour
3/4 c sugar
1 tsp pure vanilla powder
1/2 tsp salt
1/2 tsp baking powder
1 1/2 sticks unsalted butter, at room temperature
Filling:
2 large eggs
1 c whole milk
4 c fresh sweet dark cherries, pitted
POM Syrup:
1/2 c POM juice*
1/2 c sugar
11-inch tart pan
Preheat the oven to 350F. In a medium-sized bowl, whisk together the flour, sugar, vanilla powder, salt, and baking powder. Use a fork to cut the butter into the flour mixture until it looks crumbly and there are some pieces the size of peas (it should be able to come together to form a ball when you press it). Pour the crust mixture into the tart pan and press it along the bottom and up the sides of the pan. Use a fork to make several pricks in the bottom of the crust, then bake for 20 minutes.
In a medium-sized bowl, whisk together the eggs and milk. Arrange the cherries in a single layer on the bottom of the crust, then pour the custard on top. Bake for 35 minutes or until the custard is set and starting to turn golden.
For the POM Syrup: Combine the POM and sugar in a small saucepan. Cook on low to medium-low heat for about 25 minutes, until it’s reduced by about half and thickened about to the consistency of cough syrup. (It will thicken more as it cools, to about the consistency of honey.)
Let the tart cool slightly after taking it out of the oven, then drizzle about 2 TB POM Syrup on top. Save the rest of the glaze to drizzle on each slice or on the plates when serving. Cool the tart to room temperature, then refrigerate for 2 hours before cutting and serving.
*For more information on POM see my post for Dark Chocolate POM Brownies with White Chocolate POM Buttercream.
The Dough for the Crust Should Have Some Pieces About the Size of Peas 
The Dough Should be Able to Come Together to Form a Ball When You Press It
POM Syrup: Cough Syrup Consistency Before Cooling and Honey Consistency After Cooling
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Faith- this tart is just beautiful and delicious looking! Can you believe I never buy cherries? I hand pitted them years ago and then my recipe was a fail. I seriously need to try again! Your photos amaze me!
Faith,
I am addicted cherries too. I bought a bag and made cherry cake. This one is so yummy. I in love with them.
Oh my goodness. That looks SO good! I think my favorite summer fruit is cherries…I’m so sad the season is almost over for them! I missed them while I was out traveling!
Faith…I’m such a glutten about cherries. They rarely make it to a dessert. This season…I’ll truly have to make a big effort. I need to bake something with this deep red goodness ;o)
Great recipe and a beauty of a dessert :)
Ciao for now and flavourful wishes, Claudia
This looks heavenly delicious Faith! I have a big bag of cherries too that I haven’t done anything special with. This sure is tempting!
haha me too Faith! I usually end up eating the whole lot intending to cook with them. So I admire your restraint and the fact that you have a lot more discipline than me! :P
This looks so delicious. Thanks for the recipe.
Oh wow, this looks so good! I love cherries but my husband doesn’t even like them. Wonder if it’s a bad thing if I made this just for myself? Nah! :D
Faith, I understand your obsession! I’m a cherry lover myself and can eat them by the gallon sized bowls full! I like your creation here, and the syrup is a great idea!
ur tart sound delicious faith!! ye absolutely true about the addiction!! gonna buy a bag full of cherries and make this yummy tart :D
cheers!!
Absolutely perfect, and perfect pictures too. It look so professional :)
Beautiful presentation and looks so delicious dear…
Everso wonderful. I too am crazy about cherries… and this sounds like another great thing to do with them Lovely crust too, Faith. I think the POM drizzle is a great idea
I’ve been eating cherries by the poundful also, so trust me. I know how you feel!
This tart looks absolutely fantastic. First of all, that picture is gorgeous. Second of all. Yum.
I have a bagful in the fridge right now! Is it an addiction? Maybe, but sooooo worth it! Love your recipe!
That cherry tart looks irresistible. You tempt me even though I am on a diet.
I’m so happy it’s cherry season as well! I pop them like candy. Nature’s candy. :)
Btw, can I omit the vanilla powder? I don’t have any on hand. Thanks for sharing!
Kim, Sure, you can omit the vanilla powder. :)
Man oh man, it’s cherry season! Faith, I currently have an enormous bag of cherries in my fridge that I’ve been grabbing handfuls out of. I want to try this awesome recipe – but only if my cherries last that long! Oh well, more excuse to go out and buy more before the season is over ;)
Sounds like a fabulous breakfast, lunch and dinner to me!
That looks delicious!!!! I have some cherries in the fridge…..I should try this recipe.
It’s been WAY too long since I’ve had a tart. Such a great dessert, Faith!
Marvelous cherry tart. Looks cooked to perfection. Great way to honor cherry season!
Cheers
What a lovely tart. I adore cherries, sweet or sour and use them whenever I can. This sounds like a delicious way in which to use them. I hope you are having a great day. Blessings…Mary
This looks aaaamzing! I LOVE cherries!
Droool! Faith! Problem. I want to make everything you post!!!!!
i was so excited to see cherries at a reasonable price at the grocery store–i bought ’em up too. this is a unique thing to make with them–i like that it highlights their beauty as well as their awesome flavor!
Hmmmm, I have some cherries that are getting kind of old… this might might a good way to use them!
GORGEOUS, GORGEOUS, GORGEOUS! I love this tart, and I absolutely LOVE the color cherries bring to it. Another winner my dear Faith :)
I love fruit tarts and yours looks so good with those fresh cherries. Thanks for sharing this yummy recipe:)
Beautiful desserts. I love to see all those cherries there. Love all the pictures….beautiful.
Custard tarts are my favorite! Thise one looks mighty delicious!
Cheers,
Rosa
I think I’ll go for the ravioli over the cherry, even thou the cherry looks delicious. I’m just a Italian Foodie.
I love your tag line! Tart looks delicious..yumm!
What a lovely tart!!!! So pretty and perfect! :)
I really need to invest in a tart pan! This is so gorgeous! I love cherries!
This looks awesome!! I love the addition of the POM syrup on top- YUM!! You are quite the cook :)
Your blog is gorgeous and that tart looks amazing! I love love love summer desserts.
There is cherry love at my house too. I mentioned to my mom that I’d bought 5 lbs. of them the other day. She asked what I’d made with them and I had to confess that we’d just eaten them all without making a single thing. I guess I’ll have to buy another 5 lbs. now! Thanks for sharing this lovely recipe.
I <3 your tag line!! And I have the same problem, always eat up all the fruits :P
That looks amazing! Too bad cherries aren’t in season in Australia :(
You get the best fruits and veggies and oh, what you do with them. This tart is calling my name, no shouting it.
Great looking tart.
Mimi
Yum, this is clafouti in a crust! SOunds divine! I actually just bought cherries to make one….gonna try your recipe instead.
~ingrid