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1
In a food processor, combine the flour, sugar, cinnamon, and lemon zest and pulse to combine.
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2
Add the butter and egg yolks.
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3
Pulse, pulse, pulse!
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4
Check the consistency of the dough by squeezing a handful.
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5
If the dough sticks together, its done; if not, add 1 to 2 tablespoons cold water and pulse again until it just holds together.
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6
Dump the dough out on a clean, lightly floured work surface.
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7
Using the heel of your hand, schmear the dough forward and then roll it back with your fingertips.
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8
Repeat this process 1 or 2 more times, dusting with flour if it sticks.
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9
Divide the dough into two pieces in a one-third/two-thirds split.
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10
Form the larger piece of dough into a disk and the smaller piece into a rectangle.
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11
Wrap them both in plastic and refrigerate for at least 1 hour.
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12
Take the dough out of the fridge 20 to 30 minutes before youre ready to use it and let it come to room temperature.
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13
Preheat the oven to 375F.
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14
On a lightly floured work surface, use a rolling pin to roll the larger piece of dough into a circle about 1/4 inch thick.
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15
Lay the dough in a 9-inch tart pan, pressing the dough gently into the pan.
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16
Tear off a little piece of dough from the edge and roll it into a dough ball.
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17
Dip the ball in flour and use it to push the dough into the sides of the pan.
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18
Trim the edge of the dough by rolling the pin over the top of the tart pan to create a clean edge; remove the excess dough.
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19
Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight.
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20
Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for about 15 minutes.
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21
Remove the beans and foil and bake for another 2 to 3 minutes, or until golden and crisp.
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22
Remove from the oven and let cool.
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23
Spread the fruit preserves in an even layer on the bottom of the cooled tart shell and sprinkle the cherry halves in an even layer on top of the preserves.
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24
On a lightly floured surface, roll the remaining third of the dough into a 10-inch rectangle.
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25
Using a fluted pastry roller or a pizza cutter, cut the dough into 1-inch-wide strips.
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26
Lay the dough strips diagonally across the fruit preserves to create a crisscross pattern.
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27
Brush the bottom ends of each strip with a little egg wash and press the strips into the sides of the crust to secure them.
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28
Brush the top of the pastry lattice with the egg wash.
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29
Place the tart back on the baking sheet and bake for 10 to 12 minutes, or until the top is golden and crisp.
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30
Remove from the oven and let cool completely before serving.
