Pulse the flour, sugar, and salt for a few seconds in the bowl of a food processor fitted with the blade until well incorporated. Add the butter and pulse in 3-second on/off increments about 5 or 6 times until the flour is moist with pea-size chunks of butter dispersed throughout.

Turn the food processor on and drizzle the vinegar and water through the feed tube until the dough just comes together in chunks. (You may not need the full 3 tablespoons water; start with 2 and see how it looks.)

Turn the dough out into a large bowl and pat into a disc, then wrap the disc in plastic wrap and refrigerate for an hour.

Cooks Notes from Good.Food.Stories: Need more visual guidance? Pie Crust tutorial Or if you fear the rolling pin altogether, this tart would also be great with my No-Roll Tart Dough

After the dough has chilled, preheat the oven to 425˚F.

Roll the dough out into a disc approximately 10-11 inches in diameter and 1/4-inch thick. Place it over a 9.5 inch tart pan

or Create 4 even sized disks from the chilled dough and roll out each disk to a ¼ inch thick round and place over 5 inch tart pan (s)

* I like to roll between sheets of Saran Wrap so it is easier to turn over into tart pan

gently press dough onto the bottom and sides. Slice off overhanging dough and fold it in on itself to make edge of the tart pan; the dough will shrink as it cooks, so this is extra crust insurance. Place the tart pan(s) on a baking sheet and bake for 15 minutes.

Meanwhile, whisk the sugar, cornstarch, kosher salt t,, sour cream and egg until completely blended. Fold the sour cherries into the liquid.

Remove the tarts from the oven when they are golden brown.

Scoop the filling into the prepared tart crust and spread evenly. Make sure the cherries are evenly spaced and fill the tart pan in one layer.

Reduce the oven temperature to 350˚F and bake for 30 minutes more.

While the tart bakes for 30 minutes, whisk the flour, sugars, cinnamon, and kosher salt together with a fork in a medium bowl. Cut the butter into the sugar with a pastry blender or your fingers, rubbing together until the butter is fully incorporated and the mixture resembles wet sand.

Sprinkle the topping evenly over the tart(s) and bake for 15-20 minutes more until the topping is bubbly and golden brown.

Remove the tart(s) from the oven, transfer to a wire rack, and cool to room temperature before serving.