Cherry Tart

1. Add baking powder, salt and sugar to the flour 200 g.
2. Mix the flour mixture with cold butter and grind to make a loose crumb. This should be done fairly quickly so that the oil does not have time to warm up. Add the egg and sour cream.
3. Knead a gentle, smooth dough. Roll it into a ball and put it in the refrigerator for 40 minutes.
4. We put the finished dough into a baking dish (I have a detachable one, with a diameter of about 28 cm) and smooth the dough layer with our fingers, forming sides about 1.5–2 cm high.
5. We remove the form with the dough in the refrigerator for 30 minutes. We take out, prick the dough with a fork, cover the mold with foil and bake in the oven, preheated to 180 degrees, for 15 minutes.
6. At this time, we will do the stuffing. Remove the seeds from the cherry. Mix it with sugar and cinnamon. We introduce starch and mix it well again.
7. We put it on a slow fire and warm it up (it is not necessary to bring it to a boil), stirring constantly. It will turn out something like a very thick jelly.
8. We take the dough blank out of the oven and put the filling on it. We put it back in the oven for 20 minutes at the same temperature, we no longer cover it with foil.
9. The finished cake is cooled and cut. Juicy and fragrant dessert is ready.