If you are using fresh cherries: remove any stems that are still attached. Then add the (fresh or canned) cherries to a colander and rinse them well.

Let the cherries drain for now. In the meantime in a large bowl beat the eggs and the caster sugar.

Stir in the pastry flour.

Stir well. Add the lukewarm whole milk and a little pinch of salt.

Beat all the ingredients into a silky batter. Pour this batter in a buttered tart tin. I used a tin that is 8-inch (20 cm) in diameter.

Sprinkle with the drained cherries.

Bake the clafoutis for 45 minutes in a preheated oven at 356°F (180°C) until golden on top. Take the clafoutis out of the hot oven and let it cool down a little in its tart tin. Then carefully remove the lukewarm clafoutis and place it on a large plate. Sprinkle with some icing sugar and serve.