A baked dessert originating from the Limousin region of France. Traditionally made with black cherries but equally delicious with other fruits such as apples, pears and plums and of course my favourite – raspberries.
Here are my two favourite recipes. One for a traditional style dessert and the other for a delicious teatime treat.
3 eggs, beaten
300 ml milk
60 g plain flour
70 g sugar
2 teaspoons vanilla extract
¼ teaspoon grated nutmeg
small pinch salt
225 g fresh raspberries
Preheat the oven to 180C/Gas 4.
Mix the flour and sugar together in a medium sized bowl. Make a well in the centre and add the eggs.
Pour the milk slowly into the eggs, beating continuously to incorporate the flour. When well mixed and smooth stir in the vanilla, nutmeg, and salt.
Carefully stir in half of the raspberries then gently pour the batter into a buttered 23 cm quiche dish or pie plate. Sprinkle remaining raspberries over batter.
Bake in oven for 40 to 45 minutes or until knife inserted in the centre comes out clean. Allow to stand for at least 15 minutes before serving. Can be served warm or chilled.
RASPBERRY CLAFOUTI TART
70 g softened butter
70 g granulated sugar
170 g plain flour
100 g granulated sugar
2 tablespoons cornflour
2 tablespoons ground almonds
2 whole eggs
2 egg yolks
150 ml double cream
120 ml milk
1/2 teaspoon vanilla extract
225 g fresh raspberries
toasted, sliced almonds
Heat oven to 175C/Gas 4.
Make the pastry by mixing the butter and sugar together until creamy, then beat in the egg and
Sift in the flour, mixing well to form a soft dough.
Press evenly over the bottom and up sides of 23 cm tart pan with removable bottom.
Place in the freezer for 15 minutes till firm then bake in the oven for 25 minutes or till just turning golden around edge. The crust may puff a little in the centre but it will settle as it cools. Cool in the pan on a rack.
To make the filling, mix the sugar, cornflour and ground almonds together in a medium bowl.
Beat in the eggs and egg yolks, then whisk in the cream, milk and vanilla extract. Place tart pan on a baking sheet.
Scatter the raspberries over the pastry base then pour the egg mixture over the top.
Bake for 30-40 minutes till custard is set and puffed slightly around edges. Set aside to cool.
Remove from the pan. Garnish with the berries and almonds and dust with the icing sugar.
Serve chilled or at room temperature with whipped cream.