1. 1. In a food processor, pulse the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and pulse until the dough just begins to hold together.

2. 2. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. 3. Preheat the oven to 375°F (190°C).

4. 4. In a large bowl, toss the cherries with the sugar and cornstarch. Set aside.

5. 5. On a lightly floured surface, roll the dough out into a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom.

6. 6. Spoon the cherry mixture into the tart shell. Fold any overhanging dough over the filling, creating a rustic edge.

7. 7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.

8. 8. Allow the tart to cool completely before slicing and serving.