Cherry tart

I have a cherry tree in my garden with dark and very tart berries that we get to enjoy through iut most of the year, thanks tom my mother in law who has picked, pitted and portioned them in little baggies and put them in the freezer for me.

They say that the way to a mans hart is through his stomach, so a big thank you to my mother in law for helping me keep my husband at my side;)

He on the other hand might not agree with that, eating all the desserts I make is forcing him to put on his running shoes and run for miles.
He says he does not mind putting in the effort and sacrificing a few miles and little sweat.

If you like sweet and tart treats, then this is a pie for you.

For norwegian look HERE

Dough:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1 teaspoon grated lemon rind
1 egg yolk

Cherry Filling
:4 cups pitted tart cherries (about 1 1/3 pounds)
1 cup sugar(or adust the sweetness to your liking)
2 tablespoons cornstarch

Instructions:
To prepare the pastry, combine flour, sugar and salt in a processor; pulse to combine.

Add butter and lemon rind; pulse until mixture resembles coarse meal. Add egg yolk and 1 to 2 teaspoons of ice water; pulse until dough clumps together. 

Shape into a 4-inch disc; wrap in plastic wrap and refrigerate about 30 minutes.
Preheat oven to 375F.

Roll pastry into a 15-inch circle on a floured surface. Place in a 10-inch tart pan with removable bottom.

To prepare the filling, coock cherries, granulated sugar  in a small pot and add cornstarch to thiken the mixture, sett it aside an let it cool a bit. 
Spoon the cherry filling into pastry and decorate with left over pie crust.

Bake for 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack and

enjoy the pie varm with vanilla ice cream