Tarte aux Cerises Noires

Ingredients

• All-purpose flour (1 1/2 cups)
• Unsalted butter (1/2 cup, chilled and cut into small pieces)
• Granulated sugar (1/4 cup (for the crust) + 1/2 cup (for the filling))
• 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, about 10-15 seconds.
2. Add the egg yolks and pulse until the dough begins to come together, about 5-10 seconds.
3. Transfer the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to chill.
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. Carefully press the dough into the pan, trimming any excess at the edges.
6. In a mixing bowl, combine the pitted black cherries, cornstarch, granulated sugar, and lemon juice. Toss gently to coat the cherries evenly with the mixture.
7. Pour the cherry filling 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 bubbly.
9. Remove the tart from the oven and let it cool to room temperature. Dust with powdered sugar before serving.
10. Slice and serve the Tarte aux Cerises Noires at room temperature, allowing your guests to savor the delightful harmony of flavors and textures.