Place the oven rack in the center position and p reheat oven to 375 degrees F. Butter a 9-inch baking dish or pie plate that is about 1 ¼ inches deep. Coat with turbinado sugar; tap out excess.
Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
Spread the chopped dried cherries and chopped almonds on the bottom of the turbinado lined dish. Arrange fresh cherries on top. Strain batter through a fine meshed sieve over cherries.
Bake until browned around edges and set in the center, 35 to 40 minutes.
Let cool slightly, and serve warm with creme fraiche.
