• Preheat the oven to 350ºF (180°C).
• Have a 9-inch (23cm) round tart pan with a removable bottom ready. A 9 ½ inch (24cm) tart pan also works, but you'll have to be more patient when patting the dough to make it fit.

For the crust:

• Stir together ½ cup unsalted butter and 7 tablespoons sugar in a large mixing bowl. I use a spatula.
• Add 1 ¼ cups all-purpose flour and a pinch of salt and stir to make a soft dough. Don't overmix it or handle it with your hands.
• Transfer the dough to the pan in small pieces, distributing them on the bottom, and press evenly into the sides first, then the base, with your floured fingertips. The dough seems like it's not enough, but it is.
• Bake for 15–18 minutes, until the crust is set and just beginning to color at the edges. Remove from the oven and sprinkle 2 tablespoons finely ground almonds or almond flour over the base.

For the filling:

• While the crust is baking, pit 1 pound cherries in a bowl.
• Whisk together ¾ cup heavy cream, 2 eggs, 1 teaspoon vanilla extract and 3 tablespoons granulated sugar.
• Add 2 tablespoons all-purpose flour and whisk until well mixed. Don't beat, just stir well until incorporated.
• Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries.
• Return the tart to the oven and bake for about 40-45 minutes, until the filling is barely firm but still jiggling slightly in the center. That way, the custard will be creamy but sliceable after it cools down. A reader reported it being done at 30 minutes, so start checking at the half-hour mark.
• Cool completely on a wire rack and serve dusted with powdered sugar and fresh cherries. I like to refrigerate it for 1-2 hours, well wrapped, before serving, and recommend it.
• Refrigerate leftovers, wrapped so they don't dry out.