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1
For the crust: In the bowl of a food processor, pulse the flour, sugar and salt until combined, about 4 times.
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2
Add the butter and process until the mixture resembles coarse meal, about 10 seconds.
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3
With the processor running, add the egg yolks. Gradually pour in the water; process until the dough begins to come together, no more than 30 seconds.
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4
Pat the dough into a disk shape. The dough may be wrapped in waxed paper and refrigerated for later use.
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5
Place piece of parchment paper the size of a large baking sheet on the counter.
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6
Dust with flour and roll out an oval crust approximately 1/8 inch thick or less.
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7
To create the edges, fold over the dough to make a 1/2-to-1-inch border.
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8
Place the parchment paper with the crust on a baking sheet in preparation for baking.
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9
For the filling: Preheat the oven to 350F.
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10
In a medium bowl, combine all the filling ingredients. Let the mixture sit for 15 minutes, stirring occasionally.
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11
Pour the cherry mixture into a small strainer over a medium saucepan, allowing the juice to flow into the saucepan.
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12
Place the strained cherries onto the prepared crust and dot with approximately 2 tablespoons cubed butter.
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13
Bake for about 25 minutes.
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14
Meanwhile, heat the remaining cherry juice in a saucepan over medium heat, stirring occasionally, until it thickens into a light syrup.
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15
Remove from the heat and set aside.
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16
When the tart has finished baking, remove it from the oven and place the sheet on a wire rack to cool.
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17
Before serving, pour the cherry glaze over the tart.
