Sweet Cherry Tart - cooking recipe

Ingredients

3 cups all-purpose flour
1/2 teaspoon sugar
3/4 cup butter, softened
1 (8 ounce) container sour cream
4 eggs, beaten
1 cup sugar
1/2 cup whipping cream
1 cup milk, scalded,do not boil (I used 2%)
1 lb fresh sweet cherries, pitted or (16 1/2 ounce) can pitted sweet cherries

Preparation

Preheat oven to 400 degrees.
Make Sour Cream Pastry.
Combine flour and 1/2 tsp.
sugar in large bowl.
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in sour cream until dough holds together.
Turn out onto floured surface and knead gently 2 or 3 times.
Divide dough in half and freeze half for another use.
This light pastry may be used for any pie.
Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
Flute edges high.
Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
Bake at 400 degrees for 10 minutes.
Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
Set aside.
Re-set oven to 350 degrees.
In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
Beating constantly, add scalded milk until all is blended well.
Arrange cherries in bottom of pastry shell; pour custard over cherries.
Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
Center will set as custard cools.
Cool completely.
Garnish with whipped cream, if desired.