Winter Cherry Tart

Ingredients
  • 1 tablespoon unsalted butter, softened 2750
    Compliments Organic Butter Unsalted 250G
    $5.93 • Ea
  • 1 ¼ cups milk 2751
    Natrel Milk 1% 2L
    $4.61 • Ea
  • 6 tablespoons sugar 2752
    Redpath Sugar Special Fine 2KG
    $2.13 • Ea
  • 2 tablespoons kirsch 2753
  • 1 tablespoon vanilla extract 2754
    Compliments Vanilla Extract Artificial 500ML
    $4.59 • Ea
  • 6 eggs 2755
    Gray Ridge Large Brown Eggs 18EA
    $3.55 • Ea
  • Kosher salt, to taste 2756
    Windsor Salt Coarse Kosher 1.36KG
    $5.39 • Ea
  • ¾ cup flour 2757
    Robin Hood Flour All Purpose 2.5KG
    $5.93 • Ea
  • 3 cups fresh Chilean cherries, pitted or unpitted 2758
    Cherries Sweet 1LB
    $9.71 • Bag
  • Confectioners' sugar, for dusting 2759
    Cherries Sweet 1LB
    $9.71 • Bag
Directions

Heat oven to 425 degrees F. Grease a 9-inch cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom, about 30 minutes. Dust with confectioners' sugar before serving.