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1
Pulse the flour, sugar, salt and zest 2 or 3 times in the bowl of a food processor fitted with a steel blade.
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2
Add the butter and pulse until the mixture resembles coarse crumbs.
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3
In a separate bowl, beat the egg yolks together with the cold vin santo.
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4
With the machine running, add the egg/sherry mixture to the dough through the feed tube.
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5
Process 5 to 6 seconds or until the mass combines and leaves the sides of the bowl.
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6
Permit the pastry to rest fir 30 minutes rest, wrapped securely in plastic, in a cool place.
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7
Thin the cherry jam a bit with a little hot water, stirring well to combine.
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8
Add a few grindings of pepper to heighten the flavor of the cherries and stir again.
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9
Set aside.
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10
Preheat the oven to 425 degrees F. Roll out the dough in a free-form circle of about 12 inches, and transfer it to a buttered baking sheet or a sheet lined with parchment.
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11
Leaving a 2-inch border uncovered, spread the cherry mixture over the dough, folding, pleating, and tucking the border of the dough up over the fruit.
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12
Bake the tart for 20 to 25 minutes, or until the pastry is deeply golden and the fruit is glossy.
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13
Cool on a rack for several minutes and serve warm with a glass of the vin santo.
