Bring to a boil, stirring very frequently until the liquid has cooked off quite a bit, about 5-10 minutes. The time will vary depending on your pan type and size. You don’t want there to be a ton of liquid - you don’t want the cherries to be swimming in liquid.

Remove the saucepan from the heat. Stir in the vanilla extract and almond extract.

Place on a wire rack to cool completely, about 1-2 hours. You can then use it for the tart, or refrigerate for up to 3 days. If using refrigerated filling, let it sit at room temperature while preparing the crust/topping.

In a large mixing bowl, stir together the dry ingredients (flour through salt).

Add the vanilla to the melted butter and stir into the dry mixture. Use a wooden spoon to combine it the best you can, then use your hands to bring it together. It’ll look soft and slightly clumpy. It won’t form a smooth ball, but it should hold together when pressed between your fingers.

Reserve 200 grams (a little less than 1 cup) to use for the topping.

Press the remaining mixture into the tart pan, only going about ½ to ⅔ up the sides of the ungreased tart pan.

Scoop the cherry filling into the unbaked crust and use a spatula to smooth it out. It should not go over the crust on the sides.

Sprinkle the remaining topping over the top of the cherries and very gently press down so no pointy bits are sticking up and will burn.

Very carefully place the tart on the preheated baking sheet and bake for 33-38 minutes or until the topping is clearly baked and turning a very light brown. My filling didn’t bubble at all, and it was fine as the filling was totally pre-cooked. The sole purpose of baking the tart is to bake the crust and topping.

Remove the tart and baking sheet from the oven and place on a cooling rack to cool for 30 minutes or until you can easily remove the tart pan from the baking sheet without burning your hands.