In a saucepan, combine the cherries, sugar, salt, lemon juice, zest, and butter. Cook over medium-low heat until berries soften and start to break down (7 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside.
Tart Shell
Preheat oven to 325 °F. Lightly grease tart pan or a round cake pan.
In the bowl of an electric stand mixer, blend flour and butter together. Add the powdered sugar and pecans and blend until combined. Add egg yolks and vanilla and blend until combined.
Take a little more than half of the dough and press it into an 8 or 9-inch tart pan, round cake pan, or mini tart pans.
Spread the filling over the dough.
Press the remaining dough between two pieces of waxed paper or plastic wrap. Roll flat and stamp out hearts using a cookie cutter. Place the hearts around the center of the torte.
Bake slowly for 50 to 60 minutes. If shell starts getting to brown cover the edges with foil.
Allow the torte to cool on a baking rack then remove the pan.
Sift additional powdered sugar over the top if desired.
Store lightly covered in the refrigerator.
Notes
If you aren't making your own filling, use 1/2 pint of fruit jam or ready made pie filling.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.