Enjoy the Olympics while snacking on our favorite tart! We love cherry season for the delicious sweet and tart flavor of this pie. Topped with stars, it celebrates Team USA in the summer games!

For the Filling:
4 cups pitted tart red cherries
1 cup white sugar
¼ cup cornstarch
For the Crust:
2 cups unbleached all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons water
1 large egg

Make the filling:
Place cherries into a medium saucepan over medium heat; cover the pan. Cook the cherries until they release their juice and come to a simmer, 10 to 15 minutes, Stirring often.
In a small mixing bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and stir to combine completely. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, and let cool completely then refrigerate until ready to use.
To make the crust:
In a food processor fitted with a blade combine the flour, sugar, and salt, pulse to combine. Add the butter and pulse until the butter is the size of small peas. With the processor running, add the 2 tablespoons water and; continue pulsing until the dough clumps together, about 45 seconds. If the dough remains too dry and crumbly to form a cohesive mass, add a bit more water. Gather the dough into a ball and wrap in plastic, pressing on the plastic to flatten the dough into a disk. Refrigerate for 30 minutes
On a lightly floured surface, roll the dough to a 1/8-inch thick circle, about 11 inches across.
Transfer to a 9-inch tart pan and trim the edges to the top of the tart pan. Roll out the remaining dough again to 1/8” and cut as many stars as possible. Roll and cut stars until you run out of dough. Place the stars on a parchment lined sheet tray and refrigerate the stars and pie dough for 1 hour.
Preheat the oven to 350°F. Pour the cooled cherry filling into the cold crust, then top filling with the stars. Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the stars are slightly golden brown.