The pitted cherries are mixed with the sugar and set aside.
Egg, salt, chopped butter, sugar, vanilla sugar, yogurt, flour and baking powder are mixed and kneaded an elastic and non-sticky dough. Cover with foil and refrigerate for at least half an hour.
After that, divide the dough in two. Spread a sheet on the floured work table, then place in a tart pan greased with butter. Prick from place to place with a fork.
Line the semolina on the entire surface of the dough in the pan, then add the cherries drained of juice.
The other half of the dough is spread on the floured work table. Cut leaves from it, which are placed over the cherries in the shape of circles. Do this until the dough is finished or until the cherries are covered with leaves.
Grease the tart with an egg yolk mixed with a tablespoon of water and place in the oven until it passes the toothpick test.