Tarte aux Cerises Noires

Ingredients

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

Instructions

1. In a food processor, combine the all-purpose flour, chilled butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add the egg yolks and pulse until the dough comes together into a ball.
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. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess dough at the edges.
6. In a mixing bowl, combine the pitted black cherries, cornstarch, and lemon juice. Toss gently to coat the cherries evenly with the cornstarch and lemon juice.
7. Pour the cherry mixture into the tart shell, spreading it out evenly.
8. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the cherries are bubbling.
9. Remove the tart from the oven and let it cool to room temperature before dusting with powdered sugar.
10. Slice and serve the Tarte aux Cerises Noires at room temperature. Enjoy the harmony of flavors and textures!