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Homemade Sweet Cherry Torte Recipe

Angled view of a large Sweet Black Cherry Tart sitting in front of individual Cherry Pie Filling tarts on a cooling rack. Hostess At Heart
Easy Cherry Torte with Pecan Crust

When you have sweet cherries you may crave a sweet cherry pie. Why not mix things up and make this homemade cherry torte recipe? 

John’s grandmother was a sweet Italian woman and I was lucky enough to get her Raspberry Linzer Torte recipe. I’ve made it several times.

We love that easy Italian dessert. I decided to try that recipe with cherries and a pecan shell instead of the almond torte shell.

What is the difference between a Torte and a Tart?

TORTE comes from the Italian word torta and is usually multiple layers of cake filled with cream or fruit.

It can also be made with a very small amount of flour and use ground nuts or breadcrumbs.

TART is very different from a torte. A tart usually uses a pastry base like a pie crust with an open top. They can be called tart, quiche, flan or pie without much overlap.

So by definition what I’ve always called a tart is actually a TORTE!

Angled view of a cherry tart topped with pastry hearts sits on a metal plate over a piece of burlap. Hostess At Heart

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A slice of cherry torte dessert on a metal plate showing a thick dark cherry filling on a golden brown pecan crust. Hostess At Heart

Cherry Torte Ingredients

Cherry Torte Filling

  • Cherries. See FAQ’s for variations.
  • Flour. All-purpose flour either bleached or unbleached.
  • Sugar. White granulated sugar.
  • Butter. Salted or unsalted.
  • Lemon. Juice and zest.

Pecan Tort Shell

  • Flour. All-purpose flour either bleached or unbleached.
  • Sugar. Powdered sugar is also called confectioners sugar.
  • Butter. Salted or unsalted.
  • Pecans. You can substitute for another variety of nuts. Almonds, walnuts, or hazelnuts would be delicious.
  • Egg yolks. Grade A large is what I use for consistency in my baking.

How to make the best cherry torte recipe

Step 1: Cherry Filling Recipe

Top down view of cherries mixed with sugar cooking in a saucepan - hostess at heart

Combine the cherries, sugar, salt, lemon juice, zest, and butter in a medium-sized saucepan and cook until the berries start to break down. Stir in the flour and cook until the filling thickens. Set aside.

Step 2: Make The Tart Shell

Preheat the oven and grease the pan you’re using.

Combine the butter with the flour in the bowl of an electric stand mixer and blend together. Add the powdered sugar and ground pecans and mix until combined. Lastly, add the egg yolks and vanilla. Mix until combined.

Take a little more than half of the pecan tart dough. Roll it between two pieces of waxed paper and press it into the bottom of the tart pan.

Step 3: Assemble fill and bake

Pour the filling over the tart shell. Roll and stamp or cut the remaining pecan tart dough and place them on top of the filling.

You could also cut the torte pastry into strips and then lay them over the top. As you can see, I didn’t weave this lattice as I did with my Rhubarb Custard pie crust because this torte dough breaks easier than a pie crust. There’s a video showing you how it’s done if you’re interested in doing it. Bake.

Top-down view of a tart with a lattice top.
Lattice with no weave

The above lattice top is unbaked. The few cracks can be pinched together but they tend to come together while it bakes as well.

Sweet Cherry Torte FAQs

Do I have to use fresh cherries?

No, you do not. Fresh cherries aren’t always available. I’ve used canned cherries (not cherry pie filling), cherry pie filling, and I’ve used frozen cherries.

The bright red tortes are from pie filling cherries. The dark cherry tortes are from frozen Black Sweet Cherries.

I think the canned pie filling cherries are prettier and you can’t beat the convenience for an easy cherry torte.

However, the consensus was that the filling made from frozen cherries was the best. And, it doesn’t add much time to the whole thing.

A large Sweet Cherry Torte sits in front of individual cherry tarts. Hostess At Heart

Do I have to use a tart pan?

No, you don’t. You can use a pie plate, a round cake pan, or any baking dish that you’d use for pies or tarts.

What’s the best way to serve a freshly baked cherry torte?

Any way you would serve a cherry pie would be how I would serve a cherry tort.

Warmed with vanilla ice cream is what I crave or just with a cup of coffee.

Tips for the Best Cherry Torte

  1. When you line the tart shell with dough, try to keep a uniform thickness. You can press additional dough in any areas that appear thin.
  2. Use a rolling pin and roll over the edge of the crust-filled tart pan to create clean edges.
  3. Let the tart cool completely on a cooling rack or refrigerate it lightly covered before slicing. That will allow the filling to set.
  4. Keep the baked cherry torte lightly covered. If you completely cover it condensation will make the pecan crust soggy.

Storing and Reheating Cherry Torte Recipes

After the fresh cherry torte has completely cooled at room temperature, store it lightly covered in the refrigerator.

This fresh cherry torte can be frozen in an airtight container for up to 3 months either as a whole torte or in individual servings.

To thaw, remove the tart from the airtight container and place the torte lightly covered in the refrigerator overnight or briefly at room temperature. Your cherry torte dessert can also be thawed in the microwave in 30-second increments at 50% power.

To reheat the sweet cherry recipe place it in the microwave in 30-second increments at 50% power or in a 325° oven for 10 to 15 minutes or until warmed through.

A front view of half of a cherry torte pie nestled in a pecan tart shell showing thick bright cherry filling in a browned crust and dusted with powdered sugar over the top. Hostess At Heart

Sweet Cherry Torte crust variations

  • Use other types of berries instead of cherries.
  • This torte can be dusted with powdered sugar over the top crust or instead of adding a crust.
  • Stamp the crust out for seasonal themes such as trees for Christmas or stars for the 4th of July.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Angled view of a deep red cherry tart in a golden brown pecan crust with stamped crust hearts decorating the top. The whole thing is dusted with powdered sugar and sits in front of individual cherry tarts on a cooling rack. Hostess At Heart

Homemade Sweet Cherry Torte

Author: Hostess At Heart
Homemade Sweet Cherry Torte starts with a shell that tastes like a cookie and then is filled with a thick sweet cherry filling. 
5 from 12 votes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, Italian
Keyword: Cherry Torte
Servings: 10 Servings



  • 2 cups all-purpose flour
  • 9 tbsp butter
  • 2 cups powdered sugar plus additional for final dusting
  • 2 cups ground pecans
  • 6 egg yolks
  • 1 tsp vanilla extract

Cherry Filling

  • 2 cups cherries I used frozen sweet cherries
  • 1/4 cup sugar
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 2 tbsp flour
  • zest of 1 lemon


  • In a saucepan, combine the cherries, sugar, salt, lemon juice, zest, and butter.
    Cook over medium-low heat until berries soften and start to break down (7 minutes).
    Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside.

Tart Shell

  • Preheat oven to 325 °F. Lightly grease tart pan or a round cake pan.
  • In the bowl of an electric stand mixer, blend flour and butter together. Add the powdered sugar and pecans and blend until combined. Add egg yolks and vanilla and blend until combined.
  • Take a little more than half of the dough and press it into an 8 or 9-inch tart pan, round cake pan, or mini tart pans.
  • Spread the filling over the dough.
  • Press the remaining dough between two pieces of waxed paper or plastic wrap. Roll flat and stamp out hearts using a cookie cutter.  Place the hearts around the center of the torte.
  • Bake slowly for 50 to 60 minutes.  If shell starts getting to brown cover the edges with foil.  
  • Allow the torte to cool on a baking rack then remove the pan.
  • Sift additional powdered sugar over the top if desired.
  • Store lightly covered in the refrigerator.


If you aren’t making your own filling, use 1/2 pint of fruit jam or ready made pie filling.


Calories: 480kcalCarbohydrates: 55gProtein: 9gFat: 25gSaturated Fat: 9gCholesterol: 147mgSodium: 17mgPotassium: 56mgFiber: 3gSugar: 30gVitamin A: 510IUVitamin C: 3.7mgCalcium: 71mgIron: 2.4mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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This post was updated to improve our readers’ experience. No changes were made to the recipe.

When I was a youngster I spent as much time with my grandmother as I could.

She was a hardworking woman that could make something out of nothing and nothing ever went to waste.

She had two cherry trees in her yard. We would hang foil pie plates in the trees to keep the birds out.

Sometimes it worked but the brave ones still got through.

As soon as those cherries were ripe we were picking them as fast as we could.

I’ve been craving those beloved cherries but fresh cherries aren’t always an option.

My options included using frozen or canned cherries. For the sake of research, I made two! One with a homemade cherry filling using frozen cherries and a mini torte using canned cherry pie filling.

I hope you’ll give this easy cherry recipe a try and let me know what you think!

Recipe Rating


Thursday 15th of December 2022

What a gorgeous beautiful tart! I bet it would be yummy with some whipped cream on top. Perfect for the holiday season!

Julie Menghini

Thursday 15th of December 2022

Thank you so much!


Wednesday 14th of December 2022

These are the absolute prettiest tarts ever! Such a showstopper at our holiday party this year.

Julie Menghini

Thursday 15th of December 2022

Thank you! We love this one too!


Wednesday 14th of December 2022

We made this instead of our usual cherry pie and it was fantastic! Great way to use the big bag of frozen cherries we had on hand.

Julie Menghini

Thursday 15th of December 2022

I agree! Thank you, Megan!


Tuesday 13th of December 2022

The combo of flavors here was so good! And the recipe was simple to follow. Thanks, Julie!

Julie Menghini

Tuesday 13th of December 2022

Thank you so much, Lynn!


Monday 12th of December 2022

I adore the pecans in the crust! Made for my hubby who loves anything cherry, we both swooned!

Julie Menghini

Tuesday 13th of December 2022

Thank you so much Kathleen! It's so good.

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