Difficulty:[usr 1]
Make a paste by mixing all the products without melting the butter. Roll it into a ball and let it rest for about 1 hour.
Line a buttered mold.
Spread 50 g of sugar on the dough, place the pitted cherries on top. Sprinkle with the remaining sugar (50 g), cook in a medium oven (th.5-6).
10 minutes before the end of cooking, cover with a criss-cross meringue, dry in the oven (th. 7).
Serve warm or cold.
Source:Les Bons Desserts. Baudoin.
