1 tart shell (recipe follows)
1/4 c. granulated sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 egg yolks
1 1/2 c. milk
1 tbsp. butter, softened
1 tsp. vanilla
2 c. pitted sweet cherries
2 tbsp. confectioners' sugar, or to taste
1/4 tsp. almond extract, or to taste

Prepare and bake tart shell; let cool. In small heavy saucepan, mix granulated sugar, cornstarch and salt; set aside. Beat together egg yolks and milk; gradually stir into cornstarch mixture. Stir over medium heat until mixture thickens and is smooth, about 12 minutes. Remove from heat; stir in butter and vanilla.

Place plastic wrap or waxed paper on mixture; cool to room temperature, then chill. Meanwhile, sprinkle cherries with confectioners' sugar and extract. Let stand at room temperature 30 minutes or until sugar dissolves, stirring occasionally; chill.

Just before serving, spread tart shell with cream mixture, then spoon on cherry mixture. Makes 6 to 8 servings. NOTE if desired, substitute 1 (3 1/4 oz.) package vanilla pudding for cream mixture. Prepare as directed on package.

TART SHELL:

In bowl, mix 1 cup flour and 2 tablespoons sugar. Cut in 1/2 cup butter until particles are size of peas. Gather in ball; place in 9-inch loose-bottomed tart pan; chill 15 minutes. With fingers press dough firmly on bottom and sides of pan. Bake in preheated 425 degree oven for 12 to 15 minutes or until golden. Cool on rack 10 minutes before removing pan rim.