Tarte aux Cerises

Ingredients

• Powdered sugar - For dusting
• Lemon juice - 1 tablespoon
• Cornstarch - 2 tablespoons
• Cherries - 4 cups, pitted
• Egg yolks - 2
• Salt - 1/4 teaspoon
• Granulated sugar - 1/4 cup
• Unsalted butter - 1/2 cup, cold and cubed
• All - purpose flour - 1 1/2 cups

Instructions

1. In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolks and pulse until the dough comes together.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a bowl, toss the cherries with cornstarch and lemon juice until well coated.
6. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan.
7. Transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
8. Pour the cherry filling into the tart shell and spread it evenly.
9. Bake for 35-40 minutes, or until the crust is golden and the cherries are bubbling.
10. Remove from the oven and let cool before dusting with powdered sugar.
11. Serve the Tarte aux Cerises at room temperature or chilled.