This impressive and unfussy cherry tart lets the fruit take center stage within a buttery, flaky crust:
For the filling:3 Tbsp. cornstarch½ tsp. vanilla extract, or the seeds from 1 split and scraped vanilla beanMake the crust: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry blender or your fingers, work the butter into the flour mixture until pea-size crumbs form. Gradually add 6 tablespoons of ice water, mixing continuously, until you have a cohesive dough with visible flecks of butter. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.
Meanwhile, make the filling: Position a rack in the center of the oven and preheat to 400ºF. In a bowl, toss together the cherries, sugar, cornstarch, lemon zest, lemon juice, salt, and vanilla and set aside.On a floured work surface, use a rolling pin to roll the dough into a round measuring 12 inches in diameter and ¼ inch thick.
Transfer to a parchment-lined rimmed baking sheet. Mound the cherries and their juices in the center of the dough, leaving a 2–3 inch border of crust. Pleat the dough in a circular fashion to surround and partially cover the fruit, leaving a 5-inch window of fruit exposed. Using a pastry brush, paint the egg wash over the top of the dough, then sprinkle with brown sugar.
Turn the heat to 375ºF and bake, rotating halfway through cooking, until the crust is golden brown and the fruit is bubbling, about 50 minutes. Cool before cutting into wedges.
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