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Photo of Sour cherry tart by WW

Sour cherry tart

Total Time
1 hr 5 min
20 min
45 min
Like to try something different? Apricots, blueberries or fresh dates can be used instead of the cherries to provide different flavours.


Reduced-fat shortcrust pastry

150 g, (use 1 sheet) just thawed

Reduced fat oil spread

100 g

Brown sugar

¼ cup(s), (55g)

Egg white

2 medium

No added sugar apple puree

¼ cup(s), (75g)

Almond meal

1 cup(s), (100g)

Plain flour

2 tbs

Canned black cherries in syrup, drained

170 g

Icing sugar

1 tsp, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a 23cm loose base, round tart tin with oil. Roll the pastry as thinly as possible to line the prepared tin, using trimmings to fill the gaps. Trim the excess pastry. Place in fridge for 15 minutes to chill.
  2. Preheat oven to 200°C. Use a fork to prick the pastry base. Place the tin on a baking tray and bake for 15 minutes or until golden brown. If the pastry puffs up, gently press it down with a clean tea towel. Set aside to cool. Reduce oven to 180°C.
  3. Meanwhile, using an electric mixer, beat the spread and sugar until pale and fluffy. Add the egg whites and apple puree and beat until combined (the mixture may look curdled at this stage). Add the almond and flour and stir to combine. Spread over the prepared pastry and smooth the surface. Gently push the cherries into the filling. Bake for 30 minutes or until golden and cooked through. Allow to cool. Dust with icing sugar and cut into wedges.


TIP: Apple puree is available in the baby food aisle of the supermarket. Variation: Add ½ tsp almond essence with apple puree in step 3 or swap canned cherries for 170g frozen cherries (thawed).