1/2 cup (1 stick) unsalted butter, cut into pieces
1/8 cup ice water
1 large egg yolks, lightly beaten
For the Filling:
All-purpose flour, for work surface
1/2 cup sugar
1/4 cup cornstarch
Pinch of coarse salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
5 teaspoons cherry liqueur, such as kirsch
1/2 cup cold heavy cream, whipped
3 1/2 cups fresh Bing cherries, halved and pitted
1/4 cup strained cherry preserves
Directions
For the Pate Sucree Extra: Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and process just until mixture resembles a coarse meal, about 10 seconds.
With machine running, add 1/8 cup ice water in a slow, steady stream through feed tube. Drizzle in egg yolk and process just until dough holds together without being wet or sticky, about 30 seconds. Test dough by squeezing a small amount together. If it is crumbly, add a bit more ice water.
Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit in a 9-inch fluted tart pan with a removable bottom. Freeze until firm, about 15 minutes.
Preheat oven to 375 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake for about 20 minutes. Remove parchment and weights. Bake until golden brown, 10 to 12 minutes more. Transfer to a wire rack and let cool completely.
For the Filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl and immediately whisk in 4 teaspoons cherry liqueur. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
Fold whipped cream into chilled pastry cream and transfer to cooled tart shell. Working from the outside in, shingle cherries in concentric circles to cover completely.
Heat preserves in a small saucepan over medium heat until warm. Add remaining teaspoon kirsch and stir to combine. Brush mixture over cherries. Refrigerate until ready to serve.
Divide dough in half. Pat into discs and wrap in plastic. Chill for at least 1 hour.
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