Mix ½ cup of sugar into the cherries and let sit ½ hour. Drain liquid into a 3-quart pan and add 3 of the tablespoons of cornstarch and cook one minute on low. Add the rest of the filling ingredients into the pan and stir and cook until you see that it is just starting to thicken.Cool a little bit.Pour mix into the tart pan.
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In a medium bowl, mix together all dry ingredients with fork, then add eggs and mix well. Put on top of cherries in tart pan. Press down slightly dot with butter.