In a medium mixing bowl combine butter and brown sugar.  Add egg and vanilla.

Mix in flour and combine until a soft dough forms.

Cover with plastic wrap and refrigerate for at least 30 minutes.

In a medium sauce pan combine cherries and 1 cup of water.

Heat over medium high until the cherry mixture is simmering.

In a small bowl combine cornstarch and 1/2 cup water. Stir until there are no lumps.

Add the cornstarch slurry, sugar and lemon juice to the cherries.

Cook over medium until the filling starts to thicken, remove from heat.

Pre heat oven to 350 degrees F. Line a large baking tray with parchment paper.

Remove the dough from the fridge and place on a lightly floured surface.

Divide the dough into 4-6 equal parts.

Use a rolling pin to flatten and shape each portion into a 6 inch circle that is about 1/4" thick.

Add a 1/4 cup of cherry filling to the center of each round of dough.

Fold edges of the tart dough around the filling, folding the sides over as you go.

Bake for 20 minutes or until the crust is golden brown around the edges.

Remove from the oven and dust with powdered sugar.

Serve with a scoop of vanilla ice cream of dollop of whipped cream.