Country Tart (LA Times)
2 1/2# cherries
1/4-3/4c sugar [1/4]
Pastry (by Edon Waycott--de Pomiane used bread dough and butter):
2c flour [280g]
1/4oz active dry yeast [5g instant]
1/2tsp salt
1/2tsp sugar
1 1/2 sticks butter
2 egg yolks
1/3c water
Roll out pastry, top with cherries and sprinkle with sugar. Bake @450°F 30-35 min. Used a 9x13; could have used something smaller for a thicker crust. Needed more cherries for a 9x13. I liked it better the next day, after the juice stabilized and softened the crust a bit.
