Classic Clafoutis {THE French Cherry Tart}
Tiempo de Prep. (esperas incl.)
Tiempo de Cocción
Tiempo Total
Autor: Pemberley Cup & Cakes by Rosa
Tipo de receta: Pies & Tarts
Origen: French
Raciones: 6-8
Ingredientes
(All ingredients msut be at room temperature unless otherwise noted)
- 17 ½ oz (500 g) unpitted fresh cherries
- ¼ cup + 2 tablespoons (75 g) granulated sugar
- 2 tablespoons (30 ml) Kirsch (optional)
- 1 tablespoon + 1 teaspoon (20 g) unsalted butter, melted (plus extra butter for greasing the pan)
- 2 tablespoons (25 g) Demerara sugar (plus extra sugar for dusting)
- ¼ cup + 2 tablespoons (50 g) all-purpose flour
- ¼ teaspoon salt
- 2 medium eggs, beaten
- 1 cup + 2 tablespoons (270 ml) whole milk
- Zest of ½ lemon, grated
- 3 drops almond extract (optional)
Elaboración
- Wash the cherries, remove the stalk but leave them unpitted. Lightly crush the cherries making sure they remain whole and keep their shape.
- Place the fruit in a large mixing bowl, add 2 tablepoons of the granulated sugar and the Kirsch (if using), toss together, cover with plastic wrap and let it sit at room temperature for at least 2 hours so that the fruit absorbs the sugar (and alcohol).
- Place the oven rack in the middle position and preheat the oven (electric) to 180ºC (350ºF).
- Using a pastry brush, grease a 9 ½-inch round ceramic fluted tart pan (no removable bottom required as the batter is pretty runny), sprinkle with the Demerara sugar so that it covers the whole surface and sides. Set aside.
- In a separate large mixing bowl, whisk the eggs. Add the remaining granulated sugar (¼ cup), milk, melted butter, and salt and mix until smooth.
- Sift flour over the egg mixture and fold it in until you get a free-lump batter.
- Finally, add almond extract (if using) and lemon zest and mix until combined.
- Pour the batter into the prepared pan and add the cherries, making sure that the fruit is evenly distributed in a single layer without overlapping.
- Bake for about 35 or until set but still slightly wobbly in the centre.
- Remove from the oven and sprinkle with some more Demerara sugar. Let it cool in the pan on a cooling rack for at least 15-20 minutes before slicing. Serve preferably warm or at room temperature.There’s nothing quite like a fresh baked clafoutis, but you can keep it covered in the fridge for a further 2-3 days.
Notas
- This time, I discarded the fruit juices as I didn’t want to spike my clafoutis excessively. I also preferred to keep the ‘eggy’ colour rather than a cherry swirly scene. However, you can freely add it to the batter.
- You can also pit the cherries if you don’t feel like spitting out the bones while eating it later. In case you leave them unpitted, do remember to previously warn your guests lest you start getting unexpected dental bills ;)
- Instead of Kirsch, you can also use other liquors such as brandy, rum, sweet wine, Grand Marnier, Amaretto, etc.
- You can spare the tart pan and use your skillet instead. The outcome is simply amazing.
- You can also pit the cherries if you don’t feel like spitting out the bones while eating it later. In case you leave them unpitted, do remember to previously warn your guests lest you start getting unexpected dental bills ;)
- Instead of Kirsch, you can also use other liquors such as brandy, rum, sweet wine, Grand Marnier, Amaretto, etc.
- You can spare the tart pan and use your skillet instead. The outcome is simply amazing.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/07/31/classic-clafoutis-the-french-cherry-tart/