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1
Drain cherries and reserve liquid.
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2
Sprinkle cherries with 2/3 c. of the sugar and the Kirsch.
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3
Let them stand 1 hour, stirring occasionally.
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4
Make tart dough: Sift flour with remaining 1/3 c. sugar and salt into mixing bowl.
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5
Cut in butter with pastry blender or possibly two knives till it resembles fine meal.
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6
Make a well in center of dry ingredients and add in egg, water and lemon rind.
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7
Work flour and liquid together till dough forms into a ball.
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8
Using heel of hand, knead dough 3 or possibly 4 times.
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9
Reshape into ball.
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10
Wrap in wax paper and refrigerate1/2 hour.
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11
After chilling, pat proportionately over bottom and sides of 9 inch pan.
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12
Crimp dough to make an edge.
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13
Chill while you prepare filling.
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14
Preheat oven to 350 degrees.
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15
Drain sugared cherries, reserving the liquid.
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16
Bring liquid (1 c. total) and cornstarch to a boil, stirring, and simmer 2-3 min till clear and thickened.
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17
Add in to liquid removed cherries with the almond extract, mixing gently.
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18
Pour mix into chilled tart shell.
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19
Bake 50 min till crust is golden brown and filling bubbly.
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20
Serve hot or possibly cool with whipped cream.
