Clafouti
Baked cherry and custard tart
Ingredients
  • Marinating the fruit
  • 500g cherries, stoned
  • 1 table spoon
  • 1 table spoon
  • Lining the moulds
  • 1 table spoon
  • 3 table spoon
  •  
  • For the Batter mixture
  • 100g
  • 2 pinches
  • 1 medium
  • 3 medium
  • 90g
  • 6 drops
  • 1
  • 70g
  • 160ml
  • 160ml
  •  
  • -
  • -
  • -
  • -
  • -
  • -
  •  
  •  
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  • -
  •  
  • Cherries, stoned
  • Caster sugar
  • Kirsch
  • Lining the moulds
  • Melted butter
  • Caster sugar
  •  
  •  
  • Plain flour
  • Salt
  • Egg
  • Egg yolks
  • Saster sugar
  • Vanilla essence
  • Zest of lemon, finely grated
  • Unsalted butter
  • Milk
  • Whipping cream
  • Caster sugar for sprinkling
Tips

The mixture can be made the day before.

Start baking at the beginning of the meal and leave to cool when ready. It will be at the right temperature when you get to dessert.

You can use any oven to table dish (the prettier the better) The batter will rise so don’t fill more than ¾ of the way up.

Cook
  1. Marinade the cherries, sugar and Kirsch for 2 hours
  2. Preheat oven to 180c
  3. Brush the inside of the dish with butter and sprinkle evenly with sugar
  4. Shake the dish so as to cover the complete surface
  5. Melt butter in a saucepan till just turning a hazelnut colour and cool
  6. Mix flour and salt in bowl
  7. Make a well in the middle
  8. Add eggs, sugar, vanilla and lemon zest
  9. Whisk until you get a smooth consistency
  10. Slowly whisk in milk
  11. Slowly whisk in cream
  12. Slowly whisk in melted butter
  13. Combine the cherries and batter
  14. Cook for 30-35 minutes
  15. Sprinkle with caster sugar
  16. Serve warm (not hot)
Equipment required
  • Mixing bowl
  • Whisk
  • Small saucepan
  • Wooden spoon
  • Oven to table dish (see tips)
Regional French food
This recipe originates from:
The Centre
advert-pop-up