This recipe for cherry clafoutis tart – Clafoutis aux Cerises is creamy, scrumptious and simple to make. Beware – it’s very moreish!
Serves 6
Energetic time: half-hour
Chilling time: 1 hour
Cooking time: 1 hour
Storage: As much as 3 days within the fridge
Gear
9-in. (23-cm) spherical tart ring or pan
Elements
9 oz. (250 g) candy brief pastry or leftover puff pastry
Clafoutis filling
⅓ cup (2.75 oz./75 g) calmly crushed egg (about 1 ½ eggs)
1 tbsp (0.75 oz./20 g) egg yolk (about 1 yolk)
Scant ⅓ cup (2 oz./60 g) sugar
1 heaping tbsp (0.35 oz./10 g) flour
½ cup (125 ml) milk
½ cup (125 ml) cream
10.5 oz. (300 g) cherries, pitted
Confectioners’ sugar for dusting
Methodology
Line the ring with the pastry, trimming so it stands ½ in. (1 cm) above the ring. Chill for 1 hour.
Preheat the oven to 325°F (170°C/Gasoline mark 3) and blind bake the pastry crust for 15–20 minutes.
Enhance the oven temperature to 350°F (180°C/Gasoline mark 4). Whisk collectively the eggs, egg yolk, and sugar. Add the flour, then the milk, and eventually the cream, whisking till mixed.
Prepare the cherries over the bottom of the prebaked crust.
Pour the batter over the cherries and bake for 40 minutes. Fastidiously take away the ring and serve heat or chilly, dusted with confectioners’ sugar.
CHEFS’ NOTES
When blind baking, line the pastry crust with parchment paper, or heatproof plastic wrap designed for oven use, and fill with rice or dried beans so the crust retains its form throughout baking
Extracted from French Pâtisserie: Grasp Recipes and Strategies from the Ferrandi Faculty of Culinary Arts by Ferrandi (Printed by Flammarion, £45). Pictures © Rina Nurra 2017.
Need extra France?
Uncover extra fabulous locations in France with our free journal The Good Life France
Love France? Have a take heed to our podcast – the whole lot you wish to find out about France and extra!
All rights reserved. This text might not be printed, broadcast, rewritten (together with translated) or redistributed with out written permission.
