Since sweet cherries are everywhere right now, what could be better than a clafoutis or French cherry custard tart. Many clafoutis are made cakey, nearly like a German or Dutch style baked pancake, but I was searching for something more on the custard side so that I could put it into a crust, (a nut crust was suggested by a fellow cook on Twitter). So I turned to the talented Dorie Greenspan and her book Paris Sweets. Her recipe is adapted from the fabulous Pâtisserie Mulot in Paris and is made with creme fraiche. Yum. Luckily I finally found a functional cherry pitter, she’s called Edith Kleiman. I also made Dorie’s Sweet Tart Dough with the addition of almonds from her Baking from My Home to Yours, a must have for devoted home bakers. I just burned my tongue on a hot cherry. Wow, it really is a great crust! Discovery!