Tarte aux Cerises

Ingredients

• All-purpose flour (1 1/4 cups)
• Unsalted butter (1/2 cup, chilled and diced)
• Granulated sugar (1/4 cup)
• Salt (1/4 teaspoon)
• Egg yolks (2 large)
• Cherries (2 cups, pitted and halved)
• Cornstarch (1 tablespoon)
• Lemon juice (1 tablespoon)
• Powdered sugar (for dusting)

Instructions

1. In a food processor, combine the flour, chilled butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolks and pulse until the dough begins to come together. If the dough is too dry, add a teaspoon of cold water at a time until it holds together.
3. Transfer the dough to a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a mixing bowl, toss the pitted cherries with cornstarch and lemon juice until they are well coated. This will help thicken the juices during baking.
6. On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan.
7. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
8. Pour the cherry filling into the tart shell, spreading it evenly.
9. Bake for 35-40 minutes, or until the crust is golden brown and the cherries are bubbling.
10. Remove from the oven and allow to cool for at least 10 minutes before dusting with powdered sugar.
11. Serve the Tarte aux Cerises at room temperature or chilled. Enjoy this delightful dessert with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!