Cherry Sour Cream Tart

Mix room-temperature butter with powdered sugar and a pinch of salt.

Add one egg and mix until smooth.

Add the flour and baking powder, then knead into a soft dough.

Press the dough evenly into the bottom and up the sides of the baking pan, and prick the base with a fork.

Chill the dough-lined pan in the refrigerator for 30 minutes.

For the filling, combine the sugar, vanilla sugar, and starch. Add 2 eggs and mix well.

Add the sour cream and stir until smooth.

Drain thawed cherries in a sieve to remove excess juice, then toss with 1 tsp of starch.

Arrange the cherries in an even layer over the chilled crust, then gently pour the filling over them.