7.22.2009

Clafoutis

Clafoutis

Last Saturday I had a small mono-no-aware moment at the green market, when one woman remarked that it would propably be the last weekend to buy locally grown cherries. I brought home a small paper basket of cherries to savour them plain and to try out this classic dessert from my bookmark file. Traditionally this french dessert is made with unpitted cherries which is said to improve the flavour. There seem to be two schools of thought here, one for unpitted & more flavour, one for pitted & easier eating. So you have to decide which side of the fence you're on. ;) At the end of baking the surface should be a fair golden-yellow. Don't repeat my mistake to wait for the dough to start browning. Golden-yellow means a light and fluffy dough, when browned the dough becomes dry and a bit rubbery.



Clafoutis

Source: Clafoutis at Genial lecker

For a 28 cm tarte pan. Serves 6.

Ingredients:

3 Tbsp all-purpose flour
2 Tbsp confectioners' sugar
200 ml milk
4 eggs
1 sachet vanilla sugar
400 g fresh or canned cherries
2 Tbsp sugar or confectioners' sugar for sprinkling

Method:

Preheat the oven to 180°C. Butter the tart pan. Drain the cherries, if using canned. Sieve flour and confectioners' sugar into a bowl, whisk in milk and eggs. Mix in vanilla sugar.Pour into tart pan. Dispense the cherries evenly on the batter. Bake for 35 minutes on the middle rack until golden-yellow. Sprinkle with some sugar or confectioners' sugar and serve warm.

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