Sunday, 15 April 2012

Cherry Clafoutis

The french really are in a league of their own when it comes to pastry-based desserts, here's another cracker from the collection...

Makes 1 large tart

250g Plain flour plus an extra 40g for the filling
150g Butter, cubed plus extra for greasing flan ring and 40g for the filling,melted
Pinch of fine salt
Pinch of caster sugar plus 30g for the filling
1 Egg
1Tablespoon cold milk plus 75ml for the filling
1 Egg
1 Vanilla pod, split length ways
450g Ripe cherries
Icing sugar to dust

1. For the pastry, lay the 250g of plain flour on a clean worktop and make a well in the centre, add in the sugar,salt,egg and butter and press together to create a rough dough, add the tablespoon of cold milk to moisten the dough and knead into a smooth pastry, chill for an hour in the fridge.

2. Grease an 18-20cm flan ring and roll out the pastry to 3mm thick, roll the pastry back over the pin and cover the flan tart,trimming the excess, press down the pastry into the tin to set the shape, prick the base and refrigerate for 20 minutes. Preheat the oven to 170C.

3. Line the base of the tart with baking parchment and baking beans and bake blind for 15 mins, remove and raise the temperature to 180C and bake for a further 5 minutes.Remove and turn the oven up to 200C.

4. Crack the egg into a bowl and whisk, add the flour and whisk thoroughly to prevent lumps from forming, add in the 40g melted butter to create the batter, add in the sugar and vanilla pod to complete the mix.

5. Line the base of the tin evenly with the cherries and pour over the batter mixture. Bake for 25 minutes in the oven until the top is golden brown and a knife inserted comes out clean. Slide onto a wire rack and allow to cool.

6. Dust with icing sugar and cut into slices.

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