Make the crust

1. Stir together the flour, sugar and salt into a large bowl. Add the butter cubes and rub with your fingertips until no large butter chunks remain and the mixture begins to clump together.
2. Dump into a 10? tart pan with a removable bottom and press as evenly as possible up the sides and into the bottom of the pan. Use the sides of your palm to help press up the sides.
3. Freeze the crust until firm while you preheat the oven, at least 15 minutes.
4. Position a rack in the lower third of the oven and preheat to 350F. Bake the frozen crust until it is just beginning to turn golden around the edges, about 20 minutes. Let the shell cool off a bit before filling.

Make the filling, assemble, and bake

1. Pit the cherries and set aside.
2. Beat almond paste, butter, sugar, extract, and salt in a bowl with an electric mixer at medium speed 3 minutes. Make sure there are no lumps.
3. Add eggs 1 at a time, beating well after each addition, then beat in flour.
4. Spread the frangipane filling in the partially baked shell. Arrange the pitted cherries over the filling.
5. Bake until puffed and golden, 30 to 40 minutes.
6. Transfer the tart to a rack to cool for at least 20 minutes.
7. Sprinkle with powdered sugar if desired, cut into wedges, and serve warm or at room temperature.