June 18, 2014 by dgarnett2013
Cherry Clafoutis Tart: Holiday by Bill Granger
- 125g unsalted butter, melted and cooled
- 90g caster sugar
- 175g plain flour
- a pinch of salt
- 2 tabs ground almonds
- 170ml cream
- 2 eggs, lightly beaten
- 2 tsps vanilla extract
- 3 tabs caster sugar
- 2 tabs plain flour
- 550g cherries, halved and pitted
Preheat the oven to 180℃. Use a 23 or 24cm round loose-bottomed tart tin.
To make the pastry: stir together the butter and sugar in a large mixing bowl.
Add the flour and salt and stir to make a soft dough. Transfer the dough to the tin and press evenly into the base and side of the tin with your fingertips.
Put the tin on a baking tray and bake for 12 – 15 mins, or until the pastry is slightly puffy (don’t use baking beans for this type of pastry).
Remove from the oven and sprinkle the almond meal over the base.
Meanwhile: make the filling. Whisk together the eggs, cream, vanilla and sugar. Add the flour and whisk until well mixed.
Arrange the cherries over the pastry base and pour the cream filling evenly over the cherries.
Return the tart to the oven for a further 40 -50 mins until the filling is firm.
Leave to cool and serve with cream or ice-cream.