For the Crusts
- 1 stick unsalted butter, room temperature
- 2/3 cup confectioners' sugar
- 1 large egg yolk
- 1 cup all-purpose flour, plus more for surface
- Coarse salt
For the Filling
- 2 large eggs
- 2/3 cup creme fraiche or sour cream
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Table salt
- 6 ounces sour cherries (about 1 1/4 cups), halved and pitted
- Make the crusts: Beat butter and confectioners' sugar with a mixer on medium speed until smooth. Add yolk, and mix until combined. Add flour and 1/2 teaspoon coarse salt; mix until just combined. Press dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
- Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears. Trim excess dough flush with edges of rings using a knife. Prick bottoms of tart shells all over with a fork, and refrigerate until firm, about 1 hour. Meanwhile, preheat oven to 325 degrees.
- Bake until pale gold, pressing down dough if puffing, about 20 minutes. Let cool.
- Make the filling: Raise oven temperature to 375 degrees. Gently whisk together eggs, creme fraiche, granulated sugar, vanilla, and a pinch of table salt. Divide mixture evenly among tart shells, and carefully drop cherry halves, cut sides down, into each. Transfer to oven, and bake until just set, 17 to 19 minutes. Let cool.
Make ahead: Dough can be
frozen for up to 1 month. Thaw