Ingredients
1 stick (1/2 cup) plus 5 tablespoons unsalted butter, room temperature, and more for pan
1 cup sugar
2 cups unbleached all-purpose flour
1 teaspoon kosher salt (we use Diamond Crystal)
1 pound sour cherries (3 cups), pitted
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt (we use Diamond Crystal)
Preparation
Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
