Cherry Tart

Directions

1. Drain cherries and reserve liquid. Sprinkle cherries with 2/3 c. of the sugar and the Kirsch. Let them stand 1 hour, stirring occasionally.
2. Make tart dough: Sift flour with remaining 1/3 c. sugar and salt into mixing bowl. Cut in butter with pastry blender or possibly two knives till it resembles fine meal. Make a well in center of dry ingredients and add in egg, water and lemon rind. Work flour and liquid together till dough forms into a ball. Using heel of hand, knead dough 3 or possibly 4 times. Reshape into ball. Wrap in wax paper and refrigerate1/2 hour. After chilling, pat proportionately over bottom and sides of 9 inch pan. Crimp dough to make an edge. Chill while you prepare filling.
3. Preheat oven to 350 degrees.
4. Drain sugared cherries, reserving the liquid. Bring liquid (1 c. total) and cornstarch to a boil, stirring, and simmer 2-3 min till clear and thickened. Add in to liquid removed cherries with the almond extract, mixing gently. Pour mix into chilled tart shell. Bake 50 min till crust is golden brown and filling bubbly. Serve hot or possibly cool with whipped cream.