On a sheet of baking parchment, roll out the shortcrust pastry to a circle about 30cm in diameter, and about 3mm thick.
Pick up the baking parchment and lay it, pastry side down, on top of a deep 9 inch tart tin. Slowly peel away the baking parchment.
Lift up the edges of the pastry and ensure that it is pushed all the way down into the corner of the tart tin, then lay it up against the sides and gently press into place.
Leave the overhanging pastry for now, and chill the tart tin in the fridge for 30 minutes or more.
Preheat the oven to 190c / 375f
Crack the eggs into a large jug and lightly beat until smooth and homogenous.
Sift the flour over the beaten eggs, and use a whisk to incorporate, just mixing until any lumps have disappeared. Do not overwork the flour, or the clafoutis will be rubbery in texture.
Add the sugar, kirsch, vanilla extract and milk. Whisk gently until the batter is smooth.Set aside until ready to use - this will help the liquid absorb and disperse any small lumps of flour.
Using a sharp knife, trim the excess pastry from the tart tin; push the knife outwards, flush against the top of the tin. Use a fork to dock the bottom of the pastry shell.
Line the pastry shell with ovenproof cling film, or baking parchment, and then fill will uncooked rice. Fold the loose end towards the middle, and then place onto a baking sheet, and bake for 15 minutes.
Remove the rice and clingfilm/baking parchment, then return the pastry to the oven for another 5-10 minutes until the base looks dry.
Remove the pastry case from the oven and leave to cool before continuing.
Turn the oven up to 200c / 400f
Stone the cherries and arrange in the base of the pastry case
Pour in most of the batter, and then transfer the tart tin to the oven shelf. Continue to fill the tart tin with the batter, as much as you dare, without allowing the batter to spill over the edges.
Bake the clafoutis for about 40 minutes, until the top is lightly browned.
Leave to cool for about 30 minutes, then dust with icing sugar and serve.