Slip-bottom tart or quiche pan, 9 inch
2 (16 oz.) cans red sour pitted cherries (packed in water)
1 c. sugar
2 tbsp. Kirsch
2 c. flour
1/8 tsp. salt
2/3 c. butter
1 egg, lightly beaten
1 tbsp. water
2 tsp. grated lemon rind
4 tsp. cornstarch
1/4 tsp. almond extract
1/2 c. heavy cream, whipped

Drain cherries and reserve liquid. Sprinkle cherries with 2/3 cup of the sugar and the Kirsch. Let them stand 1 hour, stirring occasionally.

Make tart dough: Sift flour with remaining 1/3 cup sugar and salt into mixing bowl. Cut in butter with pastry blender or two knives until it resembles fine meal. Make a well in center of dry ingredients and add egg, water and lemon rind. Work flour and liquid together until dough forms into a ball. Using heel of hand, knead dough 3 or 4 times. Reshape into ball. Wrap in wax paper and chill 1/2 hour. After chilling, pat evenly over bottom and sides of 9 inch pan. Crimp dough to make an edge. Refrigerate while you prepare filling.

Preheat oven to 350 degrees.

Drain sugared cherries, reserving the liquid. Bring liquid (1 cup total) and cornstarch to a boil, stirring, and simmer 2-3 minutes until clear and thickened. Add to drained cherries with the almond extract, mixing gently. Pour mixture into chilled tart shell. Bake 50 minutes until crust is golden and filling bubbly. Serve warm or cold with whipped cream.