Essential Eating Healthy Cherry Tart

For the crust: In the bowl of a food processor, pulse the flour, sugar and salt until combined, about 4 times.
Add the butter and process until the mixture resembles coarse meal, about 10 seconds.
With the processor running, add the egg yolks. Gradually pour in the water; process until the dough begins to come together, no more than 30 seconds.
Pat the dough into a disk shape. The dough may be wrapped in waxed paper and refrigerated for later use.
Place piece of parchment paper the size of a large baking sheet on the counter.
Dust with flour and roll out an oval crust approximately 1/8 inch thick or less.
To create the edges, fold over the dough to make a 1/2-to-1-inch border.
Place the parchment paper with the crust on a baking sheet in preparation for baking.
For the filling: Preheat the oven to 350F.
In a medium bowl, combine all the filling ingredients. Let the mixture sit for 15 minutes, stirring occasionally.
Pour the cherry mixture into a small strainer over a medium saucepan, allowing the juice to flow into the saucepan.
Place the strained cherries onto the prepared crust and dot with approximately 2 tablespoons cubed butter.
Bake for about 25 minutes.
Meanwhile, heat the remaining cherry juice in a saucepan over medium heat, stirring occasionally, until it thickens into a light syrup.
Remove from the heat and set aside.
When the tart has finished baking, remove it from the oven and place the sheet on a wire rack to cool.
Before serving, pour the cherry glaze over the tart.