Step 1

Dice the butter then combine with the flour, cinnamon, salt and sugar in the bowl of a food processor. Drizzle in the water slowly, pulsing the processor until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.

Step 2

Roll out the dough between two sheets of lightly floured wax paper, then fit it snugly into a 9 inch pie tin, pressing it lightly into the pan so that it forms to the shape of the pie tin to prevent uneven cooking. Cover the crust with aluminum foil, then weight down with dried beans or other pie weights and cook at 325 for 25-30 minutes or until the crust is light golden. Remove the crust from the oven and cool.

Step 3

In a bowl, mix together the groundcherries, pinch of salt, lemon juice, cornstarch, and sugar, then divide evenly into the par-baked crust. Bake the tart for roughly 25 minutes at 400 degrees, turning the temp down 50 degrees or so if it looks like the edges might get dark, if they do, put some foil over the tart and continue baking.

Step 4

After baking, remove the tart from the oven and allow to cool, then cover with plastic wrap and store at room temperature. The tart will keep for a few days. I like to serve it gently warmed.