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1
Center a rack in the oven and preheat the oven to 400F (200e).
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2
Put the tart shell on a parchment-lined baking sheet and keep the setup on the counter.
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3
Whisk the eggs in a mixing bowl just until they are blended.
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4
Whisk in the sugar, followed by the creme fraiche (go easy on the creme fraichebeat it too energetically, and youll have whipped cream) and the vanilla.
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5
Switch to a rubber spatula and gently stir the cherries into the batter.
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6
Turn the batter into the crust, poke the cherries around a bit if necessary so that theyre more or less evenly distributed, and slide the baking sheet into the oven.
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7
(If you have too much batter for the tart, as might be the case if you are using heavy cream, pour in just enough to fill the tart and bake for 10 minutes, then pour in as much of the remaining batter as possible; continue baking as directed.)
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8
Bake for about 25 minutes, or until the custard is set at the center tap the tart pan, and the custard shouldnt jiggle.
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9
Transfer the clafoutis to a cooling rack.
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10
You can serve the clafoutis after it has cooled for about 15 minutes (the temperature at which Gerard Mulot prefers his clafoutis), or you can allow it to come to room temperature.
