We wash the cherries and remove the seeds. Put the cherries in a saucepan together with the sugar and starch. The amount of sugar can vary depending on how sweet the cherries are and everyone's preferences.
Let them boil over low heat, chewing continuously until the starch begins to thicken and the composition becomes like a pudding. Set aside, add the almond essence and mix. Let cool. Be very careful, we add almond essence just enough to give the filling a subtle aroma, if you exaggerate you risk becoming bitter.
Mix the butter with the powdered sugar until it becomes creamy.
Add the egg and incorporate it then add water and flour. Homogenize the composition and refrigerate for at least 30 minutes.
We put the dough on the floured work surface, knead it lightly until it becomes malleable and from three quarters of the amount of dough we spread a sheet. Put the sheet in the shape of a tart and press the edges removing the excess dough.
Pour the filling over the dough.
From the remaining dough we spread a sheet. We cut strips of dough from which we make a grid that we mount above the tart. We grease them with the beaten egg yolk. We cut leaves with a shape and with a knife we make the striations. We place them on the sides.
Grease the leaves with yolk.