Make the Crust:

1. Using a hand-mixer, cream together the butter and sugar until nicely combined. One at a time, add the egg yolks until fully incorporated. Mix in the flour. The dough should come together nicely. Form it into a ball.
2. Place the ball of dough onto a floured surface and knead it a bit until it is smooth. Wrap in plastic and chill in the fridge for 30 minutes. If you leave it chilling longer, set on the counter for 10 minutes before rolling or patting it out.
3. Prepare the baking pan: spray or line with parchment a 9×9 baking pan.
4. Preheat oven to 350 (Conventional) or 330F (Convection, fan). On a lightly floured surface, roll out the chilled dough ball slightly into a (roughly) 9×9 square, then move it to your 9×9 baking pan. Pat to the edges of the pan. Place in the oven and par-bake for 10 minutes. While it is in the oven, prepare the Clafoutis.

Make the Clafoutis:

1. In a blender at high speed, mix the following ingredients for a full minute until frothy: the milk, 1/3 cup (65g) of the sugar, eggs, almond extract, salt and flour.
2. When you remove the par-baked crust from the oven, pour about 1/4” of the clafoutis over the surface and return it to the oven for 2-3 minutes until the film of batter has set just a bit.
3. Spread the cherries over the film, then sprinkle the remaining 1/3 c (65g) sugar over the top. Slowly pour in the rest of the batter. Place in the still-preheated oven. Bake 40-50 minutes (mine took 45 mins) until the top is nice and golden, and slightly puffy. It shouldn’t jiggle at this point.
4. Cool and slice into 9 squares, then cut each square diagonally, for a total of 18 triangles.
5. Sprinkle with confectioners’ sugar, as desired.