Ingredients:

  • 2 ½ cups All-Purpose Flour (300g), cold, plus extra for dusting
  • 1 cup (2 sticks) Unsalted Butter (225g), very cold, cubed
  • 1 tablespoon Granulated Sugar
  • ½ teaspoon Fine Salt (3g)
  • 6–8 tablespoons Ice Water (90–120ml)
  • 4 cups Fresh or Frozen Pitted Cherries (approx. 600g)
  • ¾ cup Granulated Sugar (150g)
  • ¼ cup Cornstarch (30g)
  • 1 tablespoon Freshly squeezed Lemon Juice (15ml)
  • ½ teaspoon Pure Almond Extract (2.5ml)
  • 1 tablespoon Unsalted Butter (14g), cut into small pieces
  • 1 large Egg, beaten with 1 tsp water (Egg Wash)
  • 1 tablespoon Coarse Turbinado Sugar (15g)

Instructions:

  1. Prepare the Pastry Dough: Combine dry ingredients (flour, sugar, salt) in a large bowl. Rub in the cold butter using fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Gradually stream in the ice water, mixing gently until the dough just comes together. Do not overwork. Divide dough into two discs (one slightly larger for the base), wrap tightly, and chill for at least 90 minutes.
  2. Prepare the Cherry Filling: In a bowl, gently toss the cherries with sugar, cornstarch, lemon juice, and almond extract. Allow this mixture to sit for 15 minutes while the dough finishes chilling. (Optional: Briefly cook half the filling mixture in a saucepan until slightly thickened to ensure no runny center.)
  3. Assemble the Tart Base: On a lightly floured surface, roll out the larger dough disc to fit the pie plate, leaving an overhang. Gently transfer the dough to the plate. Trim the edges, leaving about a 1-inch overhang. Place the lined plate back into the fridge.
  4. Create the Topping: Roll out the second disc. Cut into strips for a traditional lattice, or place the whole piece over the filling and cut steam vents.
  5. Fill and Seal: Pour the cherry filling into the chilled bottom crust. Dot the top of the filling with the small pieces of butter. Attach the top crust/lattice. Crimp the edges securely to seal. Brush the entire top surface generously with the egg wash and sprinkle with coarse sugar.
  6. Bake: Preheat oven to 400°F (200°C). Place the tart on a baking sheet. Bake for 15 minutes at 400°F, then immediately reduce the heat to 375°F (190°C) and continue baking for 40–50 minutes, or until the crust is deep golden brown and the filling is visibly bubbling thickly. If the edges brown too quickly, cover them loosely with foil.
  7. Cool Completely: Let the tart cool on a wire rack for at least 3 hours before slicing. This is crucial to allow the starches to fully set and prevent a soupy center.