Friday, August 12, 2011
1 to 1 1/2 cups cherries, pitted
1/4 cup sugar
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup unbleached all purpose flour
Preheat the oven to 350F and position a rack in the middle. Place all the cherries in a 9-inch round pie tin slightly coated with some melted butter (or cooking spray if you wish).
In a large bowl, whisk together the eggs and sugar until well combined. Add the milk, cream and flour and whisk until smooth. Slowly pour over the cherries, trying not to disturb them too much so to speak. Bake for 30-40 minutes until golden brown.
Serve at room temperature with some powdered sugar dusted on top.
Based on a recipe from Tartelette