Red Currant Bakery

Cherry Filling
0 Rinse and pit the cherries and add them to a pan along with two tablespoons of packed brown sugar. Make sure to pick a large pan with relatively tall sides unlike me so that the cherry filling doesn't boil over.
2 Place the pan over medium heat and cook the cherries until the juices release and start to bubble. Once bubbling, cook, stirring frequently until the liquid has reduced slightly - about 5 minutes with the liquid actively bubbling.
3 In a small bowl, stir together the corn starch and granulated sugar.
4 Sprinkle the mixture over the cherries once they have reduced slightly and stir immediately.
5 The liquid that was released from the cherries will immediately begin to thicken. Cook for another 5 minutes and then remove from the heat.
6 Pour the cherry filling into a large shallow dish or spread it onto a baking sheet to allow it to cool faster.
Crust
8 Cut the butter into 1" cubes and add to a heat and medium microwave safe mixing bowl. Heat briefly in 15 second intervals until the butter has just started to melt but isn't fully melted.
9 Add the brown sugar, vanilla, and salt into the bowl with the butter and stir to combine.
10 Pour in the whole wheat flour and use a fork to cut the butter into the flour. Mix until just combined. If the mixture is too warm and squishy, simply put it in the fridge for a few minutes to allow the butter to firm up.
11 Pour 80 grams of the crust into a separate bowl and add in 50 more grams of brown sugar. Stir together with a fork and set aside.
12 Pour the rest of the crust into the tart pan. Press the crust into the sides of the pan and across the bottom with your fingers. Use your thumb or your pointer finger to really press it into the bottom corner so that you don't get a super thick pastry corner.
13 Place the tart in the fridge to chill for 45 minutes.
14 Preheat the oven to 350º F and place a rack in the center of the oven.
Assemble & Bake
15 Carefully pour the cooled cherry filling into the crust.
17 Sprinkle the top with the brown sugar crumble.
18 Place the assembled tart on a baking sheet.
19 Then place the baking sheet with the tart into the preheated oven.
20 Bake for 30 minutes, then rotate the pan 180 degrees. Bake for another 20-30 minutes until the streusel is golden brown and the fruit filling is bubbling.
21 Once baked, remove the pan from the oven and place on a wire rack to cool until it is room temperature. Then, move it to the fridge and allow it to set for at least an hour.
22 To remove it from the tart pan, place the pan on top of a small bowl or jar. Wiggle the pan edge away from the crust to carefully pop it off and let it come down from the tart.
23 You may need to loosen the pan edge from the bottom with a dinner knife if there was any butter that leaked and hardened. Do this by running the knife in between the bottom of the pan and the edge piece (this is underneath the tart).
24 Once the edge is removed, slice the tart as desired and top with vanilla ice cream or Vanille soße.