In a large bowl, combine the pitted and halved cherries with 1 cup of the sugar. Stir gently to coat the cherries evenly, then let the mixture sit at room temperature for 1 hour. This maceration process allows the cherries to release their juices, concentrating their flavor and creating a naturally sweetened filling. After the hour is up, drain the cherries through a fine-mesh strainer, reserving exactly 1/4 cup of the cherry juice (discard any excess). Set the drained cherries aside.

Press the almond crust dough firmly and evenly into your tart pan, working it up the sides to create an even thickness. Smooth out any cracks or uneven spots, then place the pan in the freezer for 30 minutes. This chilling step prevents the crust from shrinking during baking and helps it maintain its structure under the weight of the filling.

Preheat your oven to 375°F. Remove the frozen crust from the freezer and cover it completely with aluminum foil, then place pie weights or dried beans on top to prevent the crust from puffing up during baking. Bake for 20 minutes until the crust is set and starting to turn golden. Remove the foil and weights carefully—I like to let it cool for just a minute before removing the foil so the crust sets properly and doesn't crack.

While the crust is baking, prepare the final filling mixture. In a bowl, combine the drained cherries from Step 1 with the reserved 1/4 cup cherry juice, freshly squeezed lemon juice, lemon zest, cornstarch, ground cinnamon, almond essence, salt, and the remaining 1/8 cup sugar. Fold everything together gently until the cornstarch is fully incorporated and the mixture is evenly coated. The cornstarch will thicken the cherry juices during baking, creating a beautiful jammy filling without being runny.

Once the par-baked crust has cooled slightly and the weights are removed, pour the cherry filling mixture into the crust, spreading it evenly. Return the tart to the 375°F oven and bake for 25 minutes until the filling is bubbling around the edges and the crust is deep golden brown. The cherries will have released more juice during baking, and the cornstarch will thicken everything into a gorgeous, glossy filling.

Remove the tart from the oven and let it cool in the pan for at least 2 hours at room temperature before serving. This cooling time is essential—it allows the filling to set properly so each slice holds together beautifully instead of being soupy. I find the tart actually tastes even better the next day once the flavors have melded together, so don't hesitate to make it a day ahead.