1 slice (medium) of Sour cherry tart (90 g) has 198 calories. That works out to 220 calories per 100 g. It contains 30.6 g of carbs, 2.4 g of protein, 7.3 g of fat and 1.5 g of fiber. Its 0.1 mg of Copper covers 7% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Sour cherry tart?

Sour cherry tart pairs a pastry shell with a layer of tart cherries, baked until the fruit is glossy and the crust turns golden. It belongs to the wider European tradition of open fruit tarts, with recipes ranging from fresh cherries to fruit cooked down with their juices.

The cherries bring a bright, tangy edge to the buttery pastry, making the tart a natural dessert or a treat with tea or coffee. In cherry-growing parts of Europe it is often made when the fruit is in season; elsewhere, jarred or frozen cherries work well. It is mainly a carbohydrate-rich sweet, with 220 calories per 100 g. For a less rich serving, skip whipped cream and pair a slice with plain yogurt instead.

Sour cherry tart Nutrition Facts

Selected: 100 g

220

KCAL / 100G

Carbs

34g

· 12% DV

Protein

2.7g

· 5% DV

Fat

8.1g

· 10% DV

Fiber

1.7g

· 6% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 62% · Protein 5% · Fat 33%

Sour cherry tart Vitamins & Minerals

Vitamins

0.07mg · 6% DV

Vitamin A

45µg · 5% DV

0.06mg · 5% DV

Vitamin E

0.7mg · 5% DV

Minerals

Iron

1mg · 6% DV

Sodium

110mg · 5% DV

Phosphorus

38mg · 5% DV

Selenium

2µg · 4% DV

How Nutritious Is Sour cherry tart?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

31/ 100

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.

Sour cherry tart Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Sour cherry tart

To burn the 220 calories in 100 g:

🚶

54min

Walking (5 km/h)

🏃

22min

Running (8 km/h)

🚴

30min

Cycling

🏊

26min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Sour cherry tart Processed?

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.

Does Sour cherry tart Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Sour cherry tart Good For?

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

Sour cherry tart Fat Profile

SATURATED

2.7g

MONOUNSATURATED

2.7g

POLYUNSATURATED

1.1g

⚖️

Omega 6:3 ratio 11.7:1

Above the ideal 4:1 (11.7:1).

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330 kcal

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320 kcal

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320 kcal

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Frequently Asked Questions About Sour cherry tart

How do you make sour cherry tart?

Sour cherry tart is made by baking a pastry shell filled with pitted cherries, sugar and a little thickener. Chill the pastry before shaping it, and toss the cherries with cornstarch so their juices form a soft filling instead of soaking the crust.

Can you use frozen cherries in sour cherry tart?

Yes, frozen cherries work well in sour cherry tart. Thaw and drain them first, since excess liquid can make the filling runny and the base soggy. Fresh sour cherries can be pitted and used directly; adjust the sugar to their tartness.

How do you keep sour cherry tart from getting soggy?

To keep sour cherry tart from getting soggy, drain the cherries and thicken their juices with a little cornstarch. You can also briefly bake the pastry shell before adding the filling, which helps it stay crisp beneath the fruit.

Should you blind-bake the crust for sour cherry tart?

Blind-baking the crust can help sour cherry tart develop a crisp base, especially when the cherries are juicy. Line the pastry shell with baking paper and weights for the initial bake, then remove them before adding the filling and finishing the tart.

How do you know when sour cherry tart is done baking?

Sour cherry tart is ready when the pastry is golden and the filling is bubbling gently near the centre. If the crust browns before the fruit filling is cooked, cover the rim loosely with foil and continue baking until the filling looks set.

Can you make sour cherry tart with canned cherries?

Yes, canned cherries can be used for sour cherry tart, but drain them very well because they are packed in liquid or syrup. Taste the fruit before adding sugar, and use a thickener to prevent the filling from becoming watery.

What can you serve with sour cherry tart?

Sour cherry tart pairs well with vanilla ice cream, lightly whipped cream or crème fraîche. Their creamy, mild flavour balances the fruit’s tartness. Serve it plain if you want the cherries to remain the main flavour.

How long does sour cherry tart last in the fridge?

Sour cherry tart keeps for about three days in the refrigerator when covered or stored in an airtight container. Refrigerate it once cool because the fruit filling is moist, and let a slice lose its chill briefly before serving.

Can you freeze sour cherry tart?

Yes, sour cherry tart can be frozen once it has cooled completely. Wrap individual slices well and store them in an airtight container; thaw them in the refrigerator. The pastry may be less crisp after thawing than when freshly baked.

Why is the filling in sour cherry tart runny?

Sour cherry tart filling is usually runny when the fruit releases more juice than the thickener can absorb, or when the tart is sliced while hot. Drain thawed cherries, add a little cornstarch, and let the baked tart cool fully before cutting.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026