Ingredients for 4 servings:

• 1/2 cup/60 g all-purpose flour,
  
• 1/4 teaspoon salt,
  
• 2/3 cup/125 g sugar,
  
• 2 eggs,
  
• 1/2 cup/125 ml milk,
  
• 1/2 pound/250 g cherries or pears,
  
• 1 tablespoon marc or kirsch.

Preparation Steps:

1. Preheat the oven to 400 degrees F/200 degrees&nbke a well in the center. Whisk in eggs and half the milk until it forms a smooth mixture. Stir in the remaining milk to form a batter. Cover and let stand for 30 minutes while preparing fruits.

2. Sift flour with salt into a bowl, then stir in the sugar and make a well in the center. Whisk in eggs and half the milk until it forms a smooth mixture. Stir in the remaining milk to form a batter. Cover and let stand for 30 minutes while preparing fruits.

3. Butter a 8-inch round cake pan. Pit the black cherries (or peel, core and thinly slice the pears). Stir the fruit and marc or kirsch into the batter and pour into the buttered pan.

4. Bake for 30 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the pan for about 5 minutes, then turn out onto a wire rack and serve.

5. Serve warm or at room temperature. It is best eaten on the day of baking.

Wine Pairing Tips: Since there are practically no dessert wines made in Burgundy, serve the tartouillat with a Vouvray Moelleux from the Loire, or even a richer Coteaux du Layon or Bonnezeaux. For a festive occasion, a sparkling Vouvray or Champagne Demi-sec will also make a nice match.