Yield: 1 9-inch/23-cm tart
Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture.
Make a well in the middle, and add the eggs. Quickly work in the flour to create dough. Do not over-mix.
Pat into a disk and refrigerate 15 minutes before rolling out.
Arrange the cherries in the crust. Beat the eggs with the sugar, then stir in the cream and vanilla.
Pour the custard over the cherries. Bake in a 375F oven until set, about 25 minutes. Cool before serving.