Tart Crust

1. In a bowl, knead the butter to bring it back to room temperature and soften it, then add the powdered sugar and mix well.
2. Add the mixture of egg yolks and water and mix well. At first, it may appear separated, but continue mixing until the batter is smoothly emulsified.
3. Add sifted flour and salt.
4. Flatten and shape the dough, then wrap it in plastic wrap and let it rest in the refrigerator for 1 hour to overnight.

Almond Cream

1. Place butter in a bowl and knead softly with a rubber spatula. Sift in the powdered sugar and cornstarch and continue to knead softly.
2. Add almond powder and mix until combined.
3. Add the beaten eggs a little at a time, mixing thoroughly each time.
4. Add kirsch and stir.

Preparation of Cherries

1. Since we're using them whole this time, remove the pits using a cherry pitter.
2. The juice from the cherries splatters quite a bit, and if it gets on your hands or clothes, it is difficult to remove the color. So please wear plastic gloves and an apron when working. If you do not have a tool, use the tip of a fruit knife to remove the seeds.

Bake the tart dough

1. Preheat the oven to 170°C (340°F). Line a mesh baking mat.
2. Prepare two large sheets of baking paper, place the dough between them, and beat it with a rolling pin. Roll out the dough to a size larger than the mold, and adjust the thickness to about 2 mm / 0.08 inches.
3. Cut out a circular piece of dough slightly smaller than the tart pan you will be using. Chill in the refrigerator for about 10 minutes.
4. Using the remaining dough from the base, create a strip with a width of 2cm / 0.08 inches. (the height of the tart). Make sure the total length exceeds 50cm / 20 inches. Chill in the refrigerator for about 10 minutes.
5. Place the tart ring on the mesh baking mat, and lightly press the side dough onto the tart ring to adhere it. Trim off any excess dough where it overlaps and use your fingers to press the dough together to seal any gaps.
6. Place the circular dough for the bottom into the tart ring and lightly press it with your fingers to adhere it to the side dough, ensuring they are well joined together. Trim off any excess dough that extends beyond the tart ring. Chill in the refrigerator for about 10 minutes.
7. Place the almond cream into the mold and flatten. (Fill the mold with almond cream to half the height of the mold.)
8. Arrange the pitted cherries evenly over the almond cream.
9. Bake in a preheated 170°C(340°F) oven for 30-35 minutes and it is ready to serve!