This tart has become a classic amongst chefs. It eats very well on its own, but I also like to eat it with warm cherries. These can be made by stoning 450g (1lb) of fresh cherries and cooking them in 50g (2oz) of unsalted butter and 50g (2oz) caster sugar for about 6–8 minutes. You can also add a measure of Kirsch to help the flavour. The cherries will have created their own syrup in the pan. Now simply spoon them on to the plate with a wedge of tart and serve with cream.