Blueberry and Cherry Clafoutis
It feels like an age since I last blogged, I’ve neglected you! So I have decided to bring you a beautiful summer dessert to make it up to you. I absolutely love this dessert and I’m pretty sure you all will too; it’s sure to end your day on a fruity high. As with everything I seem to be making recently, I had never made this before; but who doesn’t love a tart absolutely stuffed with fruit? Definitely not me! For those of you that are curious, a Clafoutis is a traditional French dish which consists of a light batter poured over stoned fruit. Michel Roux makes this traditional dessert even more delicious and elegant by adding in a tart case, giving the dish a range of different texture. Michel Roux suggests serving this pudding warm although I prefer it straight from the fridge… maybe I’m just impatient! The combination of sweet Blueberries and tart Cherries pack this tart full of flavour; and with the buttery pastry and sweet vanilla flan, it really couldn’t get any better.
Ingredients – Recipe slightly adapted from Michel Roux – Pastry
Pastry (Pâte Brisée)
- 125g plain flour
- 75g butter, cubed and slightly softened
- 1/2 tsp fine salt
- pinch of sugar
- 1 egg (whisked)
- 1/2 tbsp cold milk
- 1 egg
- 40g plain flour
- 40g butter, melted and cooled slightly
- 30g caster sugar
- 1 vanilla pod
- 250g cherries
- 125g blueberries
Pastry: Put your flour into a bowl and make a well in the centre. Add your cubed butter, salt, sugar and half of your egg mix (you will not need the rest). Next, work these ingredients together to create a paste. Add in the milk and combine again with your fingers until the dough holds together. Using the palm of your hand, place the dough onto a floured surface and knead 4-5 times until it is smooth. Wrap the dough in cling film and refrigerate until ready to use.
When you are ready to bake, roll out your pastry to about 3mm thick. Fold this over your rolling-pin and place into a loose bottomed tart tin, pressing down the edges to make sure it is secure. Trim off the edges, prick the base with a fork and chill for 20 minutes. Preheat the oven to 170C now. Place a piece of baking parchment over the top and fill with baking beans. Next, place in the oven for 15 minutes and then remove the paper and beans and bake for a further 5 minutes.
Filling: Turn your oven up to 200C. Break the egg into a bowl and add the flour. Using a whisk, combine the ingredients until fully incorporated. Add the melted butter and caster sugar. Scrape out the vanilla seeds from the vanilla pod and add to the mix, whisking. Lay your fruit on the bottom of your tart case and pour over your flan batter. Bake for 25 minutes until the surface is lightly golden and a tester comes out clean. Transfer to a wire rack, turn out and leave to cool.