Cherry Clafoutis Tarts
Individual Classic French cherry clafoutis baked in a sweet pastry case Wonderful served slightly warm with ice cream or cream!
Servings: 4
Equipment
- 4 x 10 - 12cm (4-5in) tart tins
- Rolling Pin
- baking beans
- baking parchment
Ingredients
For the sweet pastry
- 150 g plain flour (5oz)
- 50 g icing sugar (2oz)
- 75 g butter (3oz), chilled and cubed
- 1 egg ,large, separated
For the Cherry Clafoutis
- 250 g cherries (9oz) see ingredient notes above
- 1½ tablespoons Kirsch or brandy or replace it with 2 teaspoon vanilla extract(see note below)
- 100 ml double Cream (3½floz)
- 2 tablespoons milk
- 3 tablespoons plain flour
- 25 g golden caster sugar (2oz)
- Pinch salt
- 1 egg large
- icing sugar to dust over
Instructions
To Make the Pastry
- Sift 150g (5oz) flour and 50g (2oz) icing sugar into a mixing bowl and rub in 75g (3oz) butter until the mixture resembles fine breadcrumbs.
- Make a well in the centre add one egg yolk and 2 tablespoons cold water. Mix together to form a soft dough adding a little extra water if required.
- Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap and chill for 15 minutes.
- Divide the pastry into 4 pieces. Roll out each piece into a circle and use to line the tart tins. Avoid stretching the pastry. Chill again for 15 minutes
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Place a baking tray onto the middle shelf while the oven preheats. Remove the lined tart tins from the fridge. Use a fork to gently prick the pastry base. Line the pastry cases with parchment and weight with baking beans.
- Place the cases onto the heated baking tray and bake for 12 minutes. Remove the baking beans and parchment and bake for a further 8 minutes.
- Remove the cases from the oven and immediately brush a thin layer of beaten egg white over the inside of the pastry cases to seal. Reduce the oven temperature to 180℃ (160℃ fan)/350°F/gas mark 4.
Prepare the cherries
- Meanwhile, prepare 250g (9oz) cherries. Wash, halve and stone the cherries. Place into a bowl. Add the 1½ tablespoons kirsch or brandy (if using). Give the fruit and kirsch a gentle stir and then set aside allowing them to soak whilst the pastry finishes cooking and you prepare the batter.
Prepare the batter
- Heat 100ml (3½floz) cream and 2 tablespoons milk in a heavy based saucepan until just simmering. Set it aside to cool a little. In a mixing bowl combine the 3 tablespoons flour, a pinch of salt and 25g (1oz) sugar. Add the beaten egg and beat to a smooth consistency.
- Add about a quarter of the cooled cream to the mixture and mix thoroughly, then gradually add the remaining cream and mix again. Drain the kirsch or brandy from the cherries and stir into the batter.
To complete
- Remove the pastry cases from the tin and place on the baking sheet. Arrange the cherries in a single layer cut side down in the pastry cases. Place the baking sheet on the oven shelf and carefully pour the batter mixture over the cherries. Close the oven door.
- Bake for about 20 - 25 minutes, until the batter is pale golden and just set. Served warm or cold with cream, ice cream or simply on its own dusted with a little icing sugar.
Notes
Cook's Tips
Save time and use ready made pastry cases or pastry.
To line pastry cases for baking blind, cut squares baking parchment large enough to cover the base and sides of the tart cases. Scrunch up a piece and open it out. Gently lay it on top of the pastry, easing it into the edges. Weigh the parchment down with baking beans or uncooked rice or pasta. Repeat with the remaining cases.
Painting the pastry with a little beaten egg white will help to seal the pastry preventing the filling soaking into the pastry and giving the tarts the dreaded 'soggy bottom'.
If using vanilla extract instead of kirsch or brandy, simply add it directly to the batter mixture.