Step 1

Preheat the oven to 350ºF/180°C.

Step 2

Have ready a 9-inch (24cm) round tart pan with a removable bottom.

Step 3

Have the pitted cherries in a bowl.

Step 4

Stir together the butter and sugar in a large mixing bowl. I use a spatula.

Step 5

Add the flour and salt and stir to make a soft dough.

Step 6

Transfer the dough to the pan in small pieces, distributing them on the bottom, and press evenly into the sides first, and then the base, with your floured fingertips. The dough seems like it's not enough but it is.

Step 7

Bake for 15-18 minutes, until beginning to brown.

Step 8

Remove from the oven and sprinkle the almond meal over the base.

Step 9

Whisk together the cream, eggs, vanilla and sugar.

Step 10

Add the flour and whisk until well mixed.

Step 11

Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries.

Step 12

Return the tart to the oven and bake 40-50 minutes until the filling is barely firm, still jiggling slightly in the center.

Step 13

Cool completely on a wire rack and serve dusted with powdered sugar and fresh cherries.

Step 14

I like to refrigerate it for a 1-2 hours, well wrapped, before serving.

Step 15

Refrigerate leftovers, wrapped so it doesn't dry out.