Sour Cherry Tart

Instructions

Tart Crust

1. Add the flour, powdered sugar, salt, and butter to the bowl of a food processor. Pulse a few times until the mixture resembles coarse crumbs.
2. Add the egg yolk, vanilla extract, and heavy cream and process on low just until a dough begins to form. Empty the mixture into a gallon-size resealable plastic bag and press together to form a round disc about 1/2-inch thick.
3. Seal and refrigerate for 1 hour.
4. On a lightly floured surface, roll the dough to a thickness of about 1/8-inch. Lift the dough with the rolling pin and transfer gently to the tart pan, pressing into the sides and trimming any excess from the rim.

Cherry Filling

1. Preheat the oven to 375 degrees. Line a large baking sheet with aluminum foil and place on the bottom rack to catch and drips from the tart.
2. Empty the drained cherries into a large bowl. Sprinkle with the sugar, tapioca, salt and orange liqueur. Stir gently to combine, then let set for about 10 minutes.
3. Pour the filling into the tart crust and dot the top with the butter. Bake for 50 to 60 minutes.
4. Cool for at least 3 hours before removing the tart pan to allow the filling to set. Slice and serve with vanilla ice cream, if desired.