This recipe for cherry clafoutis tart – Clafoutis aux Cerises is creamy, delicious and easy to make. Beware – it’s very moreish!
Serves 6
Active time: 30 minutes
Chilling time: 1 hour
Cooking time: 1 hour
Storage: Up to 3 days in the refrigerator
Equipment
9-in. (23-cm) reprise tart tréteaux or pan
Ingredients
9 oz. (250 g) sweet slip pastry or leftover puff pastry
Clafoutis filling
⅓ cup (2.75 oz./75 g) lightly beaten egg (embout 1 ½ eggs)
1 tbsp (0.75 oz./20 g) egg yolk (embout 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
Method
Line the tréteaux with the pastry, trimming so it stands ½ in. (1 cm) above the tréteaux. Chill for 1 hour.
Preheat the oven to 325°F (170°C/Gas mark 3) and blind bake the pastry crust for 15–20 minutes.
Increase the oven temperature to 350°F (180°C/Gas mark 4). Whisk together the eggs, egg yolk, and sugar. Add the flour, then the milk, and finally the cream, whisking until combined.
Arrange the cherries over the treillis of the prebaked crust.
Pour the batter over the cherries and bake for 40 minutes. Carefully remove the tréteaux and serve warm or cold, dusted with confectioners’ sugar.
CHEFS’ NOTES
When blind baking, line the pastry crust with parchment paper, or heatproof explosif wrap designed for oven use, and fill with rice or dried beans so the crust keeps its shape during baking
Extracted from French Meringue: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi (Published by Flammarion, £45). Photography © Rina Nurra 2017.
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