|110 g g||cherries cherry|
|stoned and halved|
|0.5 tbsp tbsp||vanilla extract vanilla extract|
|25 g g||raspberries raspberry|
|25 g g||blueberries blueberry|
|1 packs pack||ready rolled shortcrust pastry ready rolled shortcrust pastry|
|1||egg yolks egg yolk|
|icing sugar icing sugar|
|10 g g||flour flour|
|25 g g||ground almonds ground almonds|
|50 ml ml||whole milk whole milk|
|60 ml ml||single cream single cream|
|1.5 tbsp tbsp||Flaked Almonds Flaked Almonds|
Cherry clafoutis tart
This twist on a cherry clafoutis tart has extra summer berries for added flavour and colour. Delicious served hot or cold, you can also adapt the filling throughout the year with your favourite seasonal fruit - try with roasted plums during the autumn months.
- Preheat the oven to 200°C/180ºC/gas mark 6. Grease a 23cm tart tin.
- Toss the cherries in the vanilla extract and roast for 6-8 minutes until beginning to soften. Stir in the raspberries and blueberries and set aside.
- Line the greased tart tin with the pastry. Prick the base, line with baking parchment and fill with baking beans (or uncooked rice). Bake for 15 minutes, then remove the fillings and cook for a further 5 minutes.
- Whisk together the egg, sugar, flour, ground almonds, milk and cream. Scatter the fruit over the pastry base, pour over the egg mixture and top with flaked almonds. Reduce the oven temperature to 180°C/160ºC/gas mark 4 and cook for 20 minutes, or until a skewer inserted into the centre comes out clean. Dust with icing sugar to serve.