Tarte aux Cerises Noires

Ingredients

• Powdered sugar - For dusting
• Lemon juice - 1 tablespoon
• Cornstarch - 2 tablespoons
• Black cherries - 3 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, granulated 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. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. In a bowl, combine the pitted cherries, cornstarch, and lemon juice. Toss to coat the cherries evenly.
7. Pour the cherry mixture into the tart shell, spreading it out evenly.
8. Bake for 40-45 minutes, or until the crust is golden and the cherries are bubbling.
9. Remove from the oven and let cool before dusting with powdered sugar.
10. Serve the tarte aux cerises noires at room temperature and enjoy!