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For the crust: In the bowl of a food processor, pulse the flour, sugar and salt until combined, about 4 times. Add the butter and process until the mixture resembles coarse meal, about 10 seconds. 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. Pat the dough into a disk shape. The dough may be wrapped in waxed paper and refrigerated for later use. Place piece of parchment paper the size of a large baking sheet on the counter. Dust with flour and roll out an oval crust approximately 1/8 inch thick or less. To create the edges, fold over the dough to make a 1/2-to-1-inch border. Place the parchment paper with the crust on a baking sheet in preparation for baking. For the filling: Preheat the oven to 350F. In a medium bowl, combine all the filling ingredients. Let the mixture sit for 15 minutes, stirring occasionally. Pour the cherry mixture into a small strainer over a medium saucepan, allowing the juice to flow into the saucepan. Place the strained cherries onto the prepared crust and dot with approximately 2 tablespoons cubed butter. Bake for about 25 minutes. Meanwhile, heat the remaining cherry juice in a saucepan over medium heat, stirring occasionally, until it thickens into a light syrup. Remove from the heat and set aside. When the tart has finished baking, remove it from the oven and place the sheet on a wire rack to cool. Before serving, pour the cherry glaze over the tart.
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Tart Montmorency cherries — granola, baking, salads, pork dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
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Tart Montmorency cherries — granola, baking, salads, pork dishes
Essential Korean cooking — foundations, banchan, kimchi, soups
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Pit cherries and olives — jam, clafoutis, pie, tapenade