I’ve seen this done in various ways, but this is definitely my favorite!

Preheat your oven to 375°F (190°C).

In a large bowl, combine flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.

Stir in the cold water, a tablespoon at a time, until the dough comes together. Divide the dough in half, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out one half of the dough on a lightly floured surface and fit it into a 9-inch glass baking dish.

In another bowl, mix the cherries, sugar, cornstarch, lemon juice, and vanilla extract. Pour the cherry mixture into the prepared crust.

Dot the filling with diced butter.

Roll out the remaining dough and cut into strips to create a lattice pattern over the cherries.

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Allow the tart to cool before serving.

For a rustic touch, you can skip the lattice and simply cover the tart with a solid top crust, cutting a few slits to allow steam to escape. If you prefer a sweeter filling, add an extra tablespoon of sugar. For a hint of spice, sprinkle a dash of cinnamon or nutmeg into the cherry mixture. You can also experiment with different fruits, such as blueberries or raspberries, for a unique twist on this classic tart.