Sour Cream Cherry Tart Recipe

9-inch unbaked Pie Shell
3 Eggs
1/2 Cup Sugar if using Sour Cherries, or 1/3 Cup Sugar if using
Sweet Cherries
3/4 Cup Sour Cream
1 Teaspoon Vanilla
2 Cups Pitted Cherries
Chill pie shell in freezer for one hour. Beat eggs with sugar, sour
cream and vanilla. Arrange cherries in shell, and pour egg
mixture over them. Bake in preheated 350° oven, on lowest rack,
for 45 minutes, or until custard is firm and crust is brown. Serve
chilled. This recipe can be used for individual tartlets. Filling
doubles nicely for this purpose.