Hungarian Cherry Tart (Cseresznyés Lepény)

I'm not even sure if it qualifies as a tart, but I don't know what the correct English terminology is. In Hungarian deserts of this type are called "lepény." It is simple to make and is delicious.

Ingredients

• 6 large eggs
• 1 cup of sugar
• 2 sticks (8 oz) butter
• 1 cup of flour
• 2 tbs rum (optional)
  
• 1-1.5 pund cherries pitted
• 1/2 tsp vanilla

Preheat over to 325 degrees ºF.
With wooden spatula or food processor mix butter and sugar till smooth. (Starting with butter at room temperature makes it easier.) Mix in the yolks of the eggs one by one. Beat the egg whites till stiff. Alternating, little by little mix in the flour and the beaten egg whites. Gently fold them in so the egg white doesn't break completely and the mixture stays light. Finally add the vanilla and the rum. Rub butter on the inside of a baking pan. Coat it with granulated sugar (just as you would with flour). Pour in the batter. Sprinkle the cherries on top. Bake till top is golden brown and toothpick inserted in middle comes out clean. Let it cool for at room temperature. Dust it with powdered sugar before serving.

Other fleshy fruits like plums, peaches, apricots can be used as well.

The original recipe requires one package of vanilla sugar, but it is hard to find in the US, so I replaced it with vanilla.