For the Pastry Crust: In a large bowl, whisk together flour and salt. Cut in cold, diced butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom. Trim edges and prick the bottom with a fork. Bake for 10-12 minutes, or until lightly golden. Set aside.

For the Cherry Filling: In a medium bowl, combine pitted and halved cherries, granulated sugar, and cornstarch. Stir gently to coat. Add almond extract and optional rosewater, mixing well.

Pour the cherry mixture into the pre-baked tart crust. Sprinkle the sliced almonds evenly over the top.

Bake for an additional 30-35 minutes, or until the filling is bubbly and the crust is golden brown. If the crust browns too quickly, cover the edges loosely with foil.

Remove from oven and let the tart cool completely on a wire rack before serving. This allows the filling to set properly.