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1
Pit the cherries and set them aside.
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2
Preheat the oven to 350 degrees F.
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3
Butter a 10-inch tart pan or other shallow baking dish and sprinkle a tbsp of sugar over the surface.
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4
Shake to coat and discard any excess.
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5
Spread the fruit over the pan.
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6
If using figs, place them cut side up.
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7
If using cherries, sprinkle with a Tbs of the remaining sugar.
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8
Put the milk, cream, egg, egg yolks and vanilla into a bowl and whisk until smooth.
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9
In a separate bowl, combine the flour, salt and remaining 4 tbsp sugar.
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10
Slowly whisk the liquids into the flour mixture and continue whisking until the batter is very smooth.
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11
Set a strainer over the empty bowl (the one that held the liquids) and pour the batter through it, pressing any lumps to dissolve them.
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12
Pour the batter over the fruit and top with the small pieces of chilled butter.
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13
Scatter them evenly over the surface.
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14
Set the pan in the middle of the center rack of the oven and bake until the edges have risen slightly, the top is golden brown and the batter is set in the center, about 45-55 minutes.
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15
Remove from the oven and set on a rack to cool.
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16
Sprinkle some superfine sugar over the top.
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17
Cut into wedges and serve warm.
