Sour Cherry Clafoutis Tarts

• 1/2 cup (1 stick) unsalted butter, room temperature
• 2/3 cup confectioners sugar
• 1 large egg yolk
• 1 cup all-purpose flour, plus more for dusting
• 1/2 teaspoon coarse salt
• 2 large eggs
• 1/4 cup granulated sugar
• 2/3 cup creme fraiche or sour cream
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 6 ounces (about 1 1/4 cups) sour cherries, pitted and halved

1. Make the crust: With an electric mixer on high speed, beat butter and confectioners sugar until smooth.
2. Add egg yolk and mix until incorporated.
3. Add flour and salt, and mix just until incorporated.
4. Wrap dough in plastic, pat into a disk, and refrigerate 1 hour or up to 3 days.
5. Set six 4-inch tart rings on a parchment-lined rimmed baking sheet.
6. On a lightly floured surface, roll out dough 1/4 inch thick.
7. Cut out six 6-inch rounds and fit into bottoms and up sides of tart rings.
8. Trim dough flush with rims.
9. Pierce bottoms of shells with a fork; refrigerate or freeze until firm, about 30 minutes.
10. Preheat oven to 325F.
11. Bake until lightly brown, pressing down on crust with an offset spatula if it starts bubbling, about 20 minutes.
12. Let crusts cool completely on a wire rack before filling.
13. Raise heat to 375F.
14. Make the filling: Gently whisk together eggs, sugar, creme fraiche, vanilla, and salt just until combined.
15. Divide mixture among tart shells and scatter cherry halves in each, dividing evenly.
16. Carefully transfer to oven and bake until just set, 17 to 19 minutes.
17. Let tarts cool slightly on a wire rack before serving.

unsalted butter, confectioners sugar, egg yolk, flour, coarse salt, eggs, granulated sugar, creme fraiche, vanilla, salt, sour cherries

Taken from www.epicurious.com/recipes/food/views/sour-cherry-clafoutis-tarts-389709 (may not work)