Cherry Clafoutis

Name: Cherry Clafoutis
Yield: 6 to 8 servings *I used 22.5cm Pie Dish
Cuisine: British
Ingredients: Cherries *enough to cover the pie dish, pitted; 1/4 cup Caster Sugar; 1 pinch Salt; 2 Eggs; 1/2 cup Thickened Cream; 1/2 teaspoon Vanilla Extract; 1/4 cup Plain Flour; 30 g Butter *melted; Extra Butter & Caster Sugar to coat the pie dish; Powdered Sugar for dusting

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a humble fruit tart with no crust. You can make with any fruit in season. This time I used Cherries but Peaches, Nectarines and Ripe Pears are also very good. Alter the amount of Sugar depending on the sweetness of the fruit.

Hiroko Liston @hirokoliston

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Ingredients

6 to 8 servings *I used 22.5cm Pie Dish

Cherries *enough to cover the pie dish, pitted
1/4 cupCaster Sugar
1 pinchSalt
2Eggs
1/2 cupThickened Cream
1/2 teaspoonVanilla Extract
1/4 cupPlain Flour
30 gButter *melted
Extra Butter & Caster Sugar to coat the pie dish
Powdered Sugar for dusting

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Steps

1

Preheat oven to 170C. Butter a pie dish and add a small amount of Caster Sugar to coat, shaking out any excess. *I used 22.5cm Pie Dish
2

Fill the pie dish with pitted fresh Cherries.
3

Place Sugar, Salt, Eggs, Cream, Vanilla Extract in a bowl, mix with a whisk, sift in Flour and mix well until smooth. Add melter Butter and combine well.
4

Pour the mixture over the cherries, and bake for 30-40 minutes or until golden and cooked through.
5

Dust with Powdered Sugar before serve and enjoy warm or cold. I like it cold!