Preheat the oven to 350ºF/180°C.

Have ready a 9-inch (24cm) round tart pan with a removable bottom.

Have the pitted cherries in a bowl.

For the crust:

Stir together the butter and sugar in a large mixing bowl.

Add the flour and salt and stir to make a soft dough.

Transfer the dough to the pan in small pieces, distributing them on the bottom, and press evenly into the sides first, and then the base.

Bake for 15-18 minutes.

Remove from the oven and sprinkle the ground almonds over the base.

For the filling:

Whisk together the cream, eggs, vanilla and sugar.

Add the flour and whisk until well mixed.

Arrange the pitted cherries over the pastry base and slowly pour the cream filling evenly over the cherries.

Return the tart to the oven and bake 40-50 minutes until the filling is barely firm.

Cool completely on a wire rack and serve dusted with icing sugar and fresh cherries.