Chocolate and Cherry Brownie Tart

This is a humdinger of a tart, which I make with fresh cherries in the summer, and a jar of morello cherries in the winter, soaked in Julian Temperley’s cherry eau de vie, which can be skipped by the faint-hearted. The crimson, almondy, cherry whiff embedded in the sludgy, giving, depths of brownie is quite enough, in fact all it takes, to radiate happiness.