ClafoutiApril 25, 2014 • By Great Chefs
By Great Chefs April 25, 2014
Clafouti is a traditional cherry-filled tart made with a rich pudding and fresh cherries. The cherries themselves are pitted but remain whole in the tart; the custard is poured over and around them and then baked. It is a wonderful way to enjoy cherries. Note that the dough may be baked without a filling by putting pie weights or dried beans into the shell and baking 25 minutes at 350 F. It also makes good sugar cookies; cut into circles or other shapes and bake 10 to 12 minutes, until lightly browned.
- Tart Shell
- Eggs - 3
- Orange flower water - 1 teaspoon
- Unsalted Butter - 1 cup (2 sticks), at room temperature
- Confectioner's Sugar - 1-1/2 cups, sifted
- Unbleached All Purpose Flour - 3-1/2 cups
- Eggs - 3
- Sugar - 1-1/4 cups
- Flour - 1/4 cup
- Kirsch - 1 oz (alt. cherry-flavored liqueur)
- Heavy (whipping) cream - 1 pint
- Cherries - 2 lb, fresh, stemmed and pitted
- Apricot jelly - 1/2 cup
To make the shell: Line a sheet pan with parchment paper and place a 9-inch ring mold on the sheet. Or, place a tart pan with a removable bottom on a sheet pan, and line the bottom of the tart pan with a circle of parchment.
Combine the eggs and confectioners sugar in a mixing bowl on medium speed. Add the orange flower water. Beat in the butter with a paddle attachment. Gradually add the flour; beat at medium speed for 2 minutes. Gather the dough into a ball and sprinkle with a little flour. Divide into two pieces and wrap in plastic wrap. Chill one ball of dough for at least 15 minutes before using. The remaining ball of dough may be frozen for future use.
Remove and press to flatten. Unwrap the dough and roll out on a floured work surface until 1/8-inch thick. Roll the dough up around the rolling pin, transfer to the prepared tart pan, and unroll across the pan. Press into the pan and up the sides. Fill with pie weights or dried beans and partially bake, about 25 minutes. Remove and let cool slightly.
To make the custard: Preheat the oven to 375°F. Whisk together the eggs, sugar, flour, cream, and liqueur in a deep bowl. Fill the tart shell with the cherries. Pour the custard into the prepared shell over the cherries. Bake 40 minutes, or until firm. While it is baking, melt the jelly in a small pan over low heat. Remove the tart from the oven and brush with a thin layer of jelly to glaze. Clafouti may be served warm or chilled.