Frozen cherries. That’s why I’m here again. No apologies.

The “Cherry Clafouti,” from the August 2020 issue of Cuisine at Home, is a crustless fruit tart that I baked in a 9-inch tart pan with a removable bottom. First, the buttered pan is heated in the 400-degree oven without the batter.

Kirsch is cherry brandy, smelling sweet and pleasant (as brandy always does). The batter, surprising to me, is mixed in the blender.

Before pouring the batter into the tart pan, I made sure to wrap its bottom with two layers of aluminum foil, then place it atop a baking pan (all to avoid any leaky messes in my oven). I baked for 30 minutes, until “set and slightly browned.”

Our resulting firm custard has the texture of a firm cheesecake. Taste and smell the kirsch and almond extract and juicy cherries. No harsh sweetness, here.

Crustless is good for a change. The tart is moist throughout, without any dryness.

Don’t be ashamed of frozen cherries. We can bake with cherries all year round.