Yields 8 large pieces
1 & 1/2 cups sour cream, divided
1 teaspoon baking soda
1 & 1/3 cups sugar, divided
2 cups all-purpose flour
1/4 teaspoon salt
About 12 ounces (340 gram ) cherries, pitted. If frozen ones, thawed and drained
1 teaspoon dry breadcrumbs
vegetable oil and non-stick baking spray for pan greasing
Add 1 cup of sour cream, 1 cup sugar, and 1 teaspoon baking soda to a medium bowl. Whisk together. Set aside.
In a large bowl, add flour and salt. Whisk together. Add sour cream mixture to flour and make a dough. Divide a dough into two pieces: 3/4 and 1/4 of the whole piece.
Preheat the oven to 350 F (180 C). Grease the 14 x 4" (35 x 10 cm) rectangular tart pan with vegetable oil and non-stick baking spray.
Add dry breadcrumbs to cherries. Mix well.
Spread the bigger piece of the dough evenly in your tart pan and up the sides. Pour cherries over the dough. Sprinkle with some sugar. Roll out the smaller piece of the dough and decorate the top of the tart.
Bake for about 15 minutes in the preheated oven. Meanwhile, mix some sugar with sour cream. Remove tart from the oven and pour evenly sour cream over the top. Continue baking for about 20-25 minutes.
Transfer the tart in the pan onto a cooling rack to cool for at about 1 hour. Once the tart is cooled, you can use a butter knife to release it from the sides of the pan. The tart can be served at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Russian version (click for readable version)
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