Ingredients

Crust
1 cup all-purpose flour
1/2 cup butter, softened
1 egg yolk
1 tbsp granulated sugar
pinch salt

Filling
2 cups pitted sweet cherries
2 eggs, beaten
1/2 cup whipping cream
1/4 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp grated lemon rind
1 tbsp vanilla
pinch salt

Directions

Set out 9 inch tart pan with removable bottom and rimmed baking sheet.

Place flour in bowl; make well in center. Add butter, egg yolk, sugar and salt; mix with fork until egg mixture is smooth. Gradually stir in flour to make dough that holds together. Press into disc; wrap and refrigerate for 1 hour.

Between waxed paper, roll out pastry into 11 inch circle. Peel off to paper; invert pastry and fit into pan. Trim to leave 1-inch overhang; fold inside and press pastry together.

Spread cherries over pastry. Whisk together eggs, cream, flour, sugar, lemon rind, vanilla and salt; pour over cherries. Bake on baking sheet in bottom third of 375° oven until golden and tip of knife inserted into custard comes out clean, about 45 minutes. Let cool on rack. Although I think this tart is best served slightly warm, you can make it ahead and set aside at room temperature for up to 1 hour.