1/2 cup unsalted butter
1 cup brown sugar
1 1/4 cup flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp baking powder
2 cups pitted fresh cherries sliced in half
1 cup milk
1. Preheat oven to 180 C.
2. Cream the butter and sugar. Sift together the flour, salt, cinnamon and baking powder. Add to butter/sugar and mix briefly. The mixture should be crumbly but moist enough to hold together when pressed. Set aside 1/4 cup and press remaining dough into tart pan, making sure the sides are strong and even.
3. Arrange cherries, spreading evenly over the bottom. Sprinkle on the reserved 1/4 cup of mixture and place tart pan on a baking sheet and slide into the oven. Bake for 15 minutes.
4. Meanwhile, whisk the eggs in a bowl, then add the milk and whisk until combined. After 15 minutes, open oven door and pull the baking sheet half way out of the oven. Carefully and quickly pour the custard mixture over the tart and carefully push the baking sheet back in and close the oven door. Bake another 25 minutes, until crust is deep gold and the custard is set and beginning to brown.
5. Remove from oven and let cool slightly before removing tart ring. Let cool completely before sliding off bottom. Serve warm, at room temperature or slightly chilled with ice cream.