1. Prepare the Crust: 

1. In a large mixing bowl, combine flour, sugar, and salt.

2. Add the cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.

4. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

2. Make the Filling:  

1. In a medium saucepan, combine cherries, sugar, cornstarch, lemon juice, almond extract, and a pinch of salt.

2. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy (about 5-7 minutes). Let it cool slightly.

3. Assemble the Tart: 

1. Preheat your oven to 375°F (190°C).

2. Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press it gently into the pan and trim any excess dough.

3. Spoon the cherry filling evenly into the crust.

4. Bake the Tart: 

1. Place the tart on the middle rack of the oven and bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.

2. If the crust starts to brown too quickly, cover the edges with aluminum foil.

5. Cool and Serve: 

1. Let the tart cool for at least 15-20 minutes before slicing.

2. Garnish with powdered sugar, whipped cream, or a scoop of vanilla ice cream for a delightful finish.