Monday, 10 July 2017

Cherry Clafoutis Tarts

Cherry Clafoutis is a pretty special dessert being pack with seasonal cherries surrounded by a set custard.  It's quick and ridiculously easy to make.  But why not pimp up the classic French dessert and take it to the next level with this recipe for individual Cherry Clafoutis Tarts!  Wonderful served slightly warm with ice cream or cream!

How to make Cherry Clafoutis Tarts, a twist on the traditional  French dessert.


Click to jump straight to the recipe!


When the seasons bring you cherries, make a cherry clafoutis......or perhaps a Black Forest Gateau, cherry and chocolate bakewell, or even cherry & almond cupcakes.

How to make Cherry Clafoutis Tarts, a twist on the traditional  French dessert.

Cherry Clafoutis, if you've not come across it previously, is a wonderfully easy French dessert from the Limousin region, consisting of cherries (pretty obvious, eh 😉)  covered with a simple batter and baked in a well butter dish.  It results in a delicious bake with a custard like filling, studded with seasonal cherries and, if you like, a hint of kirsch too!  
 
How to make Cherry Clafoutis

The traditional Cherry Clafoutis recipe is so beautifully rustic, easy and perfect for a mid-week dessert.  But what if you want to pimp it up a little and make it a tiny bit more special?  Well, how about making the cherry clafoutis in individual tart cases.  Personally, I often think individual desserts are that little bit more special.

And to be honest, although this cherry clafoutis recipe sees the cherries and batter baked in a pastry case, it doesn't require much more time than the traditional version, and certainly no time longer if you chose to buy ready made pastry cases!  Just think, a special individual dessert which requires little, if any, extra time and effort!

Cherry Clafoutis tart recipe, a twist on the traditional French dessert

Now, as somebody who rarely drinks alcohol (I honestly can't remember the last time I did, it may have been a tiny sip of Mr E's brandy several months ago), I was in two minds about including kirsch in our bake.  But given that we already had some in the cupboard, bought some time ago for my Dad's birthday cake, the decision was made to add some.  It seemed churlish to leave it languishing in the cupboard when it could potentially work so well in our cherry clafoutis tarts.   Happily that splash of kirsch pepped up the custard, and of course the whole bake, beautifully. Though of course if you'd rather not use it, simply add some vanilla extract instead.     

How to make cherry clafoutis



So, here's how to make Cherry Clafoutis Tarts





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Cherry Clafoutis Tarts
Cherry Clafoutis is a pretty special dessert being pack with seasonal cherries surrounded by a set custard.  But why not pimp it up and take it to the next level with this recipe for individual Cherry Clafoutis Tarts!  Wonderful served slightly warm with ice cream or cream!

Details
Hands on time: Bake time:     Yield: 4

Specific Equipment:

    4 x 10 - 12cm tart tins (see note a below)
Ingredients
For the sweet pastry (pate sucree)
  • 140g Plain Flour
  • 50g Icing Sugar
  • 50g Butter, unsalted & chilled
  • 1 Egg, large, lightly beaten + 1 extra egg for sealing the pastry
For the Cherry Clafoutis
  • 250g Cherries, fresh
  • 1.5 tbsp Kirsch (or replace it with 2 tsp vanilla extract)(see note d below)
  • 100ml Double Cream
  • 33ml Milk
  • 45g Plain Flour
  • 26g Golden Caster Sugar
  • Pinch of Salt
  • 1 Egg, large
  • Icing Sugar, to dust over

Method
1. Make the pastry. Place the flour, icing sugar and cubed chilled butter into a good sized bowl. Rub the butter into the flour and icing sugar between your thumb and finger tips, until the mixture resembles fine breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten egg. Using a rounded pallet knife, or similar, cut through the mixture to make a dough. You may need to add a little cold water or milk to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge for at least 30 minutes to chill.2. Line the tart cases. Remove the pastry from the fridge and divide into 4 pieces of roughly equal size. Place one portion onto a lightly floured work work surface, lightly covering the remaining 3 which have been set aside. Roll the pastry out into a circle until it is about 3mm thick. Wrap the pastry around the rolling pin, lift it up (using the pin) and place into the flan tin. Gently tease the pastry into the case so that it sits into the edges well and picks up the shape of the fluted sides. If the pastry tears, patch it with surplus pastry. Avoid stretching the pastry. Line the remaining tart cases in the same way.3. Trim away the excess pastry. Use a pair of clean scissors to trim away the bulk of the excess pastry which over hangs the sides of the tart cases. Don't worry about making it neat as the pastry will be trimmed neatly after it has been blind baked. Place into the fridge to chill for at least 10 - 15 minutes.4. Pre-heat the oven to 190℃ / 170℃ fan / Gas 5. Place a baking tray onto the middle shelf which is large enough to house the tart cases.5. Prepare to blind bake the pastry. Remove the lined tart tins from the fridge. Use a fork to gently prick the pastry base. Cut 4 squares of grease proof paper large enough to cover the base and sides tart cases. Scrunch up a piece and open it out. Gently lay it on top of the pastry, easing it into the edges. Weigh the paper down with baking beans or uncooked rice or pasta. Repeat with the remaining 3 cases.6. Blind bake the pastry. Place the cases into the oven (on the heated baking tray(s)) and cook for 12 minutes. Remove from the oven and lift out the greaseproof paper which holds the baking beans / rice. With a sharp knife carefully trim away the excess pastry to neaten. Return the tart cases to the oven and bake for a further 7-8 minutes until the pastry is just cooked through.7. Seal the pastry. Remove the pastry cases from the oven. Paint a thin layer of beaten egg to the pastry case with a pastry brush.8. Reduce the oven temperature to 180℃ / 160℃ Fan / Gas 4.9. Meanwhile, prepare the cherries. Wash, halve and stone the cherries. Place into a bowl. Add the kirsch (if using) . Give the fruit and kirsch a gentle stir and then set a side allowing them to soak whilst the pastry finishes cooking and you prepare the batter. 10. Prepare the batter. Heat the cream and milk in a heavy based sauce pan, avoid letting it boil. Set it aside to cool a little. In a mixing bowl combine the flour, salt and sugar. Add the beaten egg and beat to a smooth consistency. Add about a quarter cooled creamy milk to the mixture and mix thoroughly. Gradually add the remaining creamy milk and mix again. Drain the kirsch into the batter and stir to combine. Transfer the batter to a pyrex jug, or similar.11. Fill the pastry cases. Arrange the cherries in a single layer cut side down in your pastry cases. Place the pastry cases on the baking sheet and rest it on the oven shelf. Carefully pour the batter mixture over the cherries. Close the oven door.12. Bake. Bake for about 20 - 25 minutes, you may need to rotate the tart dishes after 15 minutes.13. Enjoy, served warm or cold with cream, ice cream or simply on its own dusted with a little icing sugar. 
Notes:  a)  Consider using ready made pastry cases, or shop bought ready rolled sweet pastry if you prefer.  b) Painting the pastry with a little beaten egg will help to seal the pastry preventing a 'soggy bottom'.  c)  Egg left over from sealing the pastry can be stored, covered, in a cup in the fridge and used in another bake or added to an omelet, frittata or even scrambled eggs.  d) If using vanilla extract instead of kirsch, simply add it directly to the batter mixture.     










Useful Baking Equipment when making Cherry Clafoutis Tarts 

 


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How to make Cherry Clafoutis Tarts, a twist on the traditional  French dessert.  Seasonal cherries baked in a simple batter resulting in a wonderful set custard like dessert studded with cherries and pimped with kirsch!

 

 

 

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This post has been shared with: 

 Bake of the Week co-hosted by Helen at Casa Costello and Helen at Mummy Mishaps

 Treat Petite hosted by Kat at The Baking Explorer

Link up your recipe of the week Hijacked By Twins



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33 comments:

  1. I am drooling over those pictures Angela! Gorgeous photography! Those tarts with that creamy baked custard and cherries are dessert perfection :) I definitely have to try this!

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    1. Aw thankyou Deepika, that's so kind of you to say :-)
      Angela x

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    2. And if you get a chance to make it, I'd love to hear how you get on with it Deepika :-)
      Angela x

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  2. Oh Angela You have done it again. I love this twist on a classic.

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  3. Another beautiful recipe. Love the photo of the icing sugar! #cookblogshare

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    1. Aw thankyou Louise, I enlisted the help of hubby for that one! I must admit it took a few attempts (and a few tarts - they all ended up drenched in icing sugar!) before I managed to get the right settings with the shutter speed so fast.
      Angela x

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  4. Another fabulous looking bake! And the photos are great, it looks so cool to have sugar suspended in the air like that, but it's tricky to do. I once managed to take a photo of a dish straight from the oven and the steam is actually visible! I was so proud of myself:) #CookBlogShare

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    1. Wow! I love the idea of capturing the steam Monika - I bet that was even trickier than capturing the fall of the icing sugar - you were right to be proud of yourself. :-)
      Thanks for your lovely comment Monika,
      Angela x

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  5. I do love pastry whether it is sweet or savoury so I think that clafoutis in shape of beautiful individual tarts is a brilliant idea! What a great recipe to celebrate cherries as well! And don't get me started on the photographs... Stunning! x

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    1. Hahaha, we don't need much encouragement to have pastry either Jo - sweet orsavoury and we're happy :-) Thankyou Jo, that's so kind of you :-)
      Angela x

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  6. so pretty! i love desserts like this - although the pastry does'nt do my waistline any good! lovely photos as always xxx

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    1. No, pastry sadly has the cheek to not be kind to waistlines doesn't it - but I figure a little of what we fancy in moderation is a good thing. Far better than feeling as though we're missing out in my mind :-)
      Thanks for your lovely comment Rebecca,
      Angela x

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  7. Ooooh Angela these tarts look amazing! So pretty and yummy. Thank you for sharing with #CookBlogShare x

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  8. I love the look and sound of this Angela and the photos are just stunning.

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    1. Aw thankyou Mandy, it's been lovely hearing the great response to my pictures :-)
      Angela x

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  9. I love recipes with cherries. These look so delicious. I don't think mine would look as perfect as yours though! #CookBlogShare

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    1. Aw thankyou Kat, though I'm sure you're doing yourself a dis-service and they'd look amazing if you made them :-)
      Angeal x

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  10. I am ashamed to say I have never made clafoutis, but seeing your photos, it looks so tempting. Fab pics!!! xx

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    Replies
    1. They're super easy Kate, and even though it contains flour I would imagine that a GF version would be just as great. You defo need to try one :-)
      Angela x

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  11. Absolutely fabulous!Mega pics!This recipe sounds delicious as always!xx

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  12. What a delicious sounding recipe - a lovely twist on a classic...and such beautiful photographs! Congrats on your new Foodies badge too :-D Eb x

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    1. Aw thankyou Eb :-) I'm really feeling very encouraged by my photos at the moment - though I realise I still have a lot to learn :-) And I'm also feeling very encouraged by the neww foodies badge, still can't quite believe that I made such a big leap this past month, thankyou :-D
      Angela x

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  13. mmmmm I love cherries and your tarts are so beautiful. I had a go at making a larger Clafoutis (think it was when the GBBO was on!) - it is really tasty as a dessert and relatively easy to make. BUT mine did not look as good as yours does. I must have another go at making one. Well done on your foodies badge - very well deserved xx

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    1. Aw thankyou so much Jenny, they really are easy to make aren't they :-D
      Angela xx

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  14. oh and thank you for linking to #Bakeoftheweek x

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    1. You're more than welcome Jenny, it's a great linky - right up my street :-D
      Angela x

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  15. Wow Angela, beautiful photos and a beautiful dessert! Cherries are my favourite fruit this time of year! Thanks for linking up to #TreatPetite

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    1. Aw thankyou Kat. i know what you mean about cherries - they're so yummy aren't they :-)
      Angela x

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  16. Oh wow! Any gorgeous recipe Angela, with beautifully photography too. Commenting as BritMums Baking Round-up Editor. :)

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    1. Thankyou so much Julie, hubby & I learnt a lot taking those pics with the fast shutter speed :-)
      Angela x

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