3 cups heavy cream
1 cup granulated sugar
1 vanilla bean, split
1 1/2 sticks cold unsalted butter, cut into pea-size pieces
1 cup flour
Pinch kosher salt
1/4 cup ice water
1 1/2 sticks unsalted butter
1 cup sugar
3/4 cup flour
3 eggs, plus 1 egg, beaten with 1 tablespoon water
1 vanilla bean, split, seeds scraped
2 cups pitted cherries
1/2 cup sugar
1/2 lemon, juiced
1/4 cup heavy cream
1 stick unsalted butter, cut into 4 pats
This filling makes enough for two 9-inch tarts. It's easier to make a larger quantity, and it lasts in the fridge for a few days.
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