Step 1

Add the flour, powdered sugar, salt, and butter to the bowl of a food processor. Pulse a few times until the mixture resembles coarse crumbs.

Step 2

Add the egg yolk, vanilla extract, and heavy cream and process on low just until a dough begins to form. Empty the mixture into a gallon-size resealable plastic bag and press together to form a round disc about 1/2-inch thick.

Step 3

Seal and refrigerate for 1 hour.

Step 4

On a lightly floured surface, roll the dough to a thickness of about 1/8-inch. Lift the dough with the rolling pin and transfer gently to the tart pan, pressing into the sides and trimming any excess from the rim.

Step 5

Preheat the oven to 375 degrees. Line a large baking sheet with aluminum foil and place on the bottom rack to catch and drips from the tart.

Step 6

Empty the drained cherries into a large bowl. Sprinkle with the sugar, tapioca, salt and orange liqueur. Stir gently to combine, then let set for about 10 minutes.

Step 7

Pour the filling into the tart crust and dot the top with the butter. Bake for 50 to 60 minutes.

Step 8

Cool for at least 3 hours before removing the tart pan to allow the filling to set. Slice and serve with vanilla ice cream, if desired.