Cherry Clafoutis, Kim’s easy festive summer dessert…
The classic French crustless tart, Clafoutis, made with a thick batter poured over fresh cherries, was one of the original desserts on The Zin House menu.
Traditionally made with unpitted black cherries, this matches Kim’s style and our regional produce availability perfectly. Not only does leaving the pits in the cherries make this a much less time consuming process, but also stops the cherry juice leaking through the batter and softening the integrity of the tart (a true win win, unless you forget the pre-warning around the dinner table).
Clafoutis’ are best served straight out of the oven, dusted with a bit of icing sugar and with a generous portion of ice-cream or pouring cream. Although we like to do it as a dessert, it equally works well at breakfast, lunch and tea.
Ingredients
Serves 4-6, preparation time 10 minutes.
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A knob of butter
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2 cups fresh sweet cherries
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100 grams almond meal
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100 grams castor or icing sugar
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4 eggs
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300 mls cream
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1 teaspoon vanilla
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1 tablespoon flaked almonds
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Cream or ice-cream to serve
Method
Heat oven to 170°C.
Whisk together all the ingredients except the cherries and flaked almonds, until well combined.
Pour into a baking dish that has been greased with the butter. Scatter with the cherries and then the flaked almonds.
Bake in the oven for 20-30 mins or until puffed up and just set.
Dust with a little icing sugar, and serve immediately with your choice of cream (and remember to watch out for the pits).
