Name: Basque Cherry Pie with Vanilla Pastry Cream
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 200g all-purpose flour; 100g unsalted butter, chilled and cubed; 70g sugar; 1 large egg; 1/2 tsp vanilla extract; Pinch of salt; 250ml milk; 1/2 vanilla bean or 1 tsp vanilla extract; 3 egg yolks; 60g sugar (for cream); 20g cornstarch; 20g butter; 150g pitted sour cherries (fresh or frozen); 1 tbsp sugar (for cherries); 1 tsp cornstarch (for cherries); 1 tbsp lemon juice; 1 egg yolk (for egg wash)

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A rich and elegant Basque-style tart made with a buttery, golden crust, silky vanilla pastry cream, and a tangy cherry layer. This French-inspired dessert delivers both visual appeal and a symphony of textures and flavors. Perfect for tea time, weekend baking, or special occasions, it’s a classic that combines rustic charm with refined technique.

Why You’ll Love This Recipe

This tart is a beautiful marriage of sweet and tart, creamy and crisp. The buttery shortcrust pastry provides structure and richness, while the vanilla pastry cream adds luxurious smoothness. The cherry filling brings a bright, fruity contrast that cuts through the creaminess, making every bite balanced and satisfying. Ideal for make-ahead entertaining, it’s as impressive on the plate as it is on the palate.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

All-purpose flour
Unsalted butter, chilled and cubed
Sugar
Large egg
Vanilla extract
Salt

For the Vanilla Pastry Cream:

Milk
Vanilla bean or vanilla extract
Egg yolks
Sugar
Cornstarch
Butter

For the Cherry Filling:

Pitted sour cherries (fresh or frozen)
Sugar
Cornstarch
Lemon juice

For Assembly:

Egg yolk (for egg wash)

directions

Prepare the dough: In a large bowl, combine flour, sugar, and salt. Cut in the butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add the egg and vanilla extract. Mix until a dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
Make the pastry cream: In a saucepan, heat the milk with the vanilla until steaming. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch. Gradually add the hot milk to temper the eggs, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in the butter. Chill the cream in the refrigerator until needed.
Cook the cherry filling: Combine cherries, sugar, lemon juice, and cornstarch in a small pot. Simmer over medium heat until thickened. Let cool completely.
Assemble the tart: Preheat the oven to 350°F (175°C). Divide the chilled dough into two portions. Roll out one half and press it into the base and sides of a tart pan.
Layer the filling: Spread the cooled cherry mixture over the base, followed by the chilled vanilla pastry cream.
Top and bake: Roll out the second half of the dough and lay it over the filling. Seal the edges by pressing gently. Score the top with a decorative pattern and brush with egg yolk.
Bake: Bake for 30–35 minutes until the crust is golden brown. Let cool completely before slicing.

Servings and timing

Prep Time: 40 minutes
Cooking Time: 35 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 slices
Calories per serving: Approximately 320 kcal

Variations

Fruit Swap: Use apricots, plums, or raspberries in place of cherries for a seasonal twist.
Almond Touch: Add a layer of frangipane under the cherry filling for a nutty variation.
Spiced Cream: Infuse the pastry cream with cardamom or cinnamon for added depth.
Citrus Zest: Add lemon or orange zest to the dough for a fragrant crust.
Lattice Top: Instead of a full top crust, create a lattice for a rustic appearance.

storage/reheating

Store the tart in an airtight container in the refrigerator for up to 3 days. Serve cold or bring to room temperature before serving. Reheating is not necessary and may affect the cream’s texture.

FAQs

Can I make this tart in advance?

Yes, this tart can be made a day in advance. Store it chilled and allow it to sit at room temperature for 15–20 minutes before serving.

Can I use canned cherries?

Yes, but drain them well and reduce the sugar slightly if they are already sweetened.

How do I prevent the pastry from becoming soggy?

Make sure the cherry filling is fully cooled and thickened before assembling. A thin layer of ground almonds or breadcrumbs under the filling can help absorb moisture.

Can I freeze the tart?

Freezing is not recommended due to the pastry cream, which may separate when thawed.

Is the dough similar to pie crust?

It is similar but slightly sweeter and more delicate, typical of French shortcrust pastry.

What size tart pan should I use?

A 9-inch (23 cm) tart pan works well for this recipe.

Can I use vanilla bean paste instead of a vanilla bean?

Yes, vanilla bean paste or extract can be used in equal measure.

What if I don’t have a tart pan?

You can use a pie dish, though the edges may not be as defined.

How long should the tart cool before slicing?

Let it cool completely, at least 1 hour, for clean slices and to allow the cream to set.

Can I serve this warm?

It is best served chilled or at room temperature for the ideal texture.

Conclusion

Basque Cherry Pie with Vanilla Pastry Cream is a refined dessert that showcases the beauty of French baking traditions with a Basque influence. From the buttery crust to the silky custard and vibrant cherry filling, each element complements the other in a balanced, elegant presentation. Whether served at a dinner party or savored with afternoon tea, this tart is a celebration of flavor, texture, and timeless baking craft.

Basque Cherry Pie with Vanilla Pastry Cream

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Author: Mia
Total Time: 1 hour 45 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

A rich and elegant Basque-style tart made with buttery crust, smooth vanilla pastry cream, and a luscious cherry layer—this classic French-inspired dessert is perfect for tea time or special celebrations.

Instructions

Mix flour, sugar, and salt. Cut in chilled butter until crumbly. Add egg and vanilla, mix until just combined. Form a disk, wrap in plastic, and chill for 30 minutes.
Heat milk with vanilla until steaming. In a bowl, whisk yolks, sugar, and cornstarch. Gradually whisk in hot milk. Return to saucepan and cook over medium heat until thick. Remove from heat and stir in butter. Chill completely.
In a small pot, combine cherries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool.
Preheat oven to 350°F (175°C). Divide chilled dough in two. Roll out one half and press into tart pan.
Spread cherry filling over crust base, then layer the chilled pastry cream on top.
Roll out remaining dough, lay over top. Seal edges, score pattern on top, and brush with egg yolk.
Bake for 30–35 minutes until golden brown. Cool completely before slicing and serving.