Tangy Sour Cherry and Lemon Yogurt Tart
A delicate tart with a buttery crust filled with creamy sour yogurt and topped with vibrant sour cherries and lemon zest. This french-inspired desserts ready in about 40 minutes layers all-purpose flour, cold unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 7 tbsp, cubed cold unsalted butter
- 3 tbsp granulated sugar
- 3 tbsp cold water
- 1 cup, full fat Greek yogurt
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- 1 tbsp lemon zest
- 1 cup, pitted and halved fresh sour cherries
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a mixing bowl, combine 1 1/4 cups all-purpose flour, 3 tbsp granulated sugar, and 7 tbsp cold cubed unsalted butter. Using your fingers or a pastry cutter, blend until mixture resembles coarse crumbs.
- Step 2: Gradually add 3 tbsp cold water, stirring until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.
- Step 3: Roll out the dough on a floured surface to fit a 9-inch tart pan. Press dough into the pan evenly and prick the bottom with a fork. Bake for 15 minutes until edges are lightly golden. Remove and let cool.
- Step 4: In a bowl, whisk together 1 cup full-fat Greek yogurt, 1/2 cup sour cream, 1/4 cup powdered sugar, 1 tbsp lemon zest, and 1 tbsp lemon juice until smooth and tangy.
- Step 5: Spread the yogurt mixture evenly over the cooled tart shell. Arrange 1 cup pitted halved fresh sour cherries on top decoratively.
- Step 6: Chill the tart in the refrigerator for at least 1 hour before serving to set the filling and enhance flavors.
Frequently asked questions
How long does Tangy Sour Cherry and Lemon Yogurt Tart take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Tangy Sour Cherry and Lemon Yogurt Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Tangy Sour Cherry and Lemon Yogurt Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tangy Sour Cherry and Lemon Yogurt Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tangy Sour Cherry and Lemon Yogurt Tart?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
