Set your oven temperature to 400℉
In a 4-quart saucepan combine the cherries, the zest of 1 lemon, cinnamon, salt, black pepper, and sugar. Place the pan on medium heat and stir to combine.
In a small bowl combine the corn starch and the juice of 2 lemons, stir to combine creating a smooth paste.
Add the corn starch mixture to the cherry mixture and bring to a boil stirring until the mixture is thickened.
Place the cherry mixture into a shallow pan, and place the pan into the refrigerator until cool to touch.
In a mixing bowl combine the Mascarpone cheese, egg, zest of 1 lemon, heavy cream, sugar, and salt. Use a wire whisk to combine until smooth.
Spray a parchment-lined baking sheet with pan release spray.
Place the rolled-out pie dough onto the parchment paper.
Spoon the Mascarpone cheese mixture onto the dough, then spread the cooled cherry mixture onto the cheese mixture.
Carefully fold the edges of the dough up and around the tart, creating a crimped wall.
Place the crostata into the center rack of the preheated oven for 17 minutes, then turn the pan and continue to bake for 17-18 minutes until evenly golden brown.
Remove from the oven a cool on a cooling rack for 20 minutes. Garnish with powdered sugar and enjoy!
