Step 1

Roll the dough out onto a lightly floured piece of parchment paper, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet.

Step 2

Pit and slice the cherries in half. Place in a large bowl and toss with the 1/3 cup sugar, the cornstarch and lemon juice until evenly coated. Pour fruit onto the center of the dough and spread out to within 2 inches of the edge.

Step 3

Fold up the edges over the fruit. Make an egg wash by whisking together the egg white and 1/2 teaspoon water with a fork. Brush the pastry with the egg wash and sprinkle evenly with 1/2 tablespoon sugar.

Step 4

Bake at 375 degrees for 1 hour, or until filling is bubbly and crust is golden brown. Cool completely before slicing.

Step 5

Place flour, salt, and sugar into a food processor and pulse a few times until blended. Sprinkle the butter over the top and pulse just until the butter is slightly broken into the flour but still in visible pieces. Sprinkle the ice water over the flour mixture and process just until the mixture starts to come together.

Step 6

Dump the dough into a gallon-size lock-top plastic bag, and press into a flat disk. Refrigerate for 30-60 minutes before rolling out the tart.