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Small buttery pastry tart with sour cherry filling
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cherry tartlet (60 g) has 192 calories. That works out to 320 calories per 100 g. It contains 27.9 g of carbs, 2.3 g of protein, 8.3 g of fat and 1.1 g of fiber. Its 4.2 µg of Selenium covers 8% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 60 g
192
KCAL / 60G
Carbs
27.9g
· 10% DV
Protein
2.3g
· 5% DV
Fat
8.3g
· 11% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 5% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 192 kcal | |
| Total fat | 8.3 g | 11% |
| Saturated fat | 3.66 g | 18% |
| Trans fat | 0.12 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 27.9 g | 10% |
| Fiber | 1.1 g | 4% |
| Protein | 2.3 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 192 kcal |
| ½ piece (half) | 30 g | 96 kcal |
| 1 piece (mini) | 35 g | 112 kcal |
| 1 piece (small) | 50 g | 160 kcal |
| 1 piece (large) | 85 g | 272 kcal |
| 100 g | 100 g | 320 kcal |
| 1 piece (jumbo) | 110 g | 352 kcal |
| 2 piece (double) | 120 g | 384 kcal |
| 1 serving (triple) | 180 g | 576 kcal |
Calculated from 320 calories per 100 g.
A cherry tartlet is a small, individual pastry tart filled with cherries. It typically has a buttery crust and a sweet-tart cherry filling, and is served as a single portion rather than sliced from one large tart.
To make a cherry tartlet, press pastry into small tartlet tins, bake the shells, then fill them with thickened cherry filling. Bake again if your recipe calls for it, and let the tartlets cool so the filling can set before serving.
Sour cherries are especially well suited to a cherry tartlet because their tangy flavor balances the buttery pastry and sweet filling. Sweet cherries work too, but the finished tartlet will taste less sharp; adjust the sweetness to suit the fruit.
Keep a cherry tartlet from getting soggy by draining excess juice from the fruit, thickening the filling, and pre-baking the pastry shell. Let the filling cool before adding it, since hot, watery filling can soften the crust.
Yes, frozen cherries work in a cherry tartlet. Thaw them first and drain the released liquid before cooking the filling; otherwise, extra moisture can make the filling runny and the pastry base soft.
Pastry in a cherry tartlet usually shrinks when it is stretched into the tin or has not had time to rest. Ease the dough into the corners without pulling it, chill the lined shells, and avoid stretching them during baking.
A cherry tartlet keeps for about two to three days in the refrigerator when covered. The pastry is crispest soon after baking, so store it in an airtight container and bring it briefly toward room temperature before serving.
Yes, you can freeze a cherry tartlet, although the crust may soften a little after thawing. Wrap it well or use an airtight container, thaw it in the refrigerator, and add any delicate topping after it has thawed.
A cherry tartlet pairs well with lightly whipped cream, vanilla ice cream, or a spoonful of crème fraîche. These creamy sides soften the cherries’ tartness; coffee or tea also makes a simple accompaniment without adding another dessert.
A cherry tartlet is an individual open tart with a firm pastry shell, while a cherry pie is usually larger and often has a top crust. Tartlets are baked in small tins and served whole; pie is generally cut into slices.
Vitamins
Vitamin A
51µg · 6% DV
B2
0.05mg · 4% DV
B1
0.05mg · 4% DV
Biotin
1.2µg · 4% DV
Minerals
Selenium
4.2µg · 8% DV
Copper
0.05mg · 6% DV
Manganese
0.12mg · 5% DV
Sodium
108mg · 5% DV
Potassium ⭐
72mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 192 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A cherry tartlet is a small pastry tart filled with sour cherries. Its buttery shell is baked and filled with fruit, making it a neat individual dessert found in bakeries and home kitchens alike.
The contrast between the crisp pastry and soft, tangy filling keeps it from tasting overly sweet. It is often served as a dessert or alongside coffee or tea; in Turkey, it also fits naturally on a tea-time table. The pastry makes it mainly a source of carbohydrates and fat, with comparatively little protein or fibre. Enjoy it as a small treat, or pair it with plain yogurt for a less rich finish.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.66g
MONOUNSATURATED
2.52g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.