DE POMAINE'S COUNTRY TART

FOR THE PASTRY:
1 (1/4-ounce) packet active dry yeast
1/2 teaspoon sugar
1/3 cup warm water
2 cups flour, plus more for rolling
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoon- sized pieces
2 egg yolks
FOR THE FILLING:
2 1/2 pounds cherries
About 1/4 to 3/4 cup sugar (depending on sweetness of cherries), plus more for sprinkling

TO PREPARE THE CRUST:
Stir the yeast and the sugar into the warm water. Let sit until bubbly, about 10 minutes.

Meanwhile, combine the 2 cups of flour and the salt in a food processor; cut in the butter until the mixture resembles a coarse meal. Add the yeast mixture and the yolks. Process just until the mixture forms a ball. Turn the dough onto a floured surface. Knead the dough until supple and an indention with a finger springs back, 3 to 5 minutes. Sprinkle the dough with flour. Let rest for 10 minutes.

Roll out the dough to fit a 9-inch pie plate. Transfer the dough to the plate and flute the edges.

Preheat the oven to 450 degrees.

TO PREPARE THE FILLING:
Pit the cherries, reserving the juice. Place half of the cherries in the shell and sprinkle them with half of the sugar and add the cherry juice. Add the rest of the cherries and top with the remaining sugar.

TO BAKE:
Bake the pie until the cherries darken, the juice is bubbling and the crust is browned, 30 to 35 minutes.

Serve hot. The juices will run from the pie and hot cherries will "burst" when you serve it. Sprinkle more sugar to taste on top.

Servings: 8
Adapted from source: Los Angeles Times