Clafoutis

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This French pastry-less tart (actually more like a puffy, fruit-studded thick pancake) is traditionally made with unstoned cherries, but you can stone them if you like, or substitute plums or other fruits. 

If you do stone the cherries, pop the stones in a jar and cover with the strongest, plainest alcohol you have (97% from Italy, or the strongest vodka you can find).  Store somewhere dark and shake the jar every now and then when you remember.  Several months later you will have kirsch!

Recipe:  Clafoutis.pdf

Serves:  4

a knob of softened butter and around 1 tbsp caster sugar for the dish
250g cherries, stalks removed, stoned or unstoned
2 medium eggs
60g caster sugar
35g plain flour (gluten-free flour also works)
a pinch of salt
2 tsps vanilla extract or kirsch or a mix of the two
finely grated zest of half a lemon or orange
150ml whole milk
2 tbsps flaked almonds
icing sugar and cream or crème fraîche to serve (optional)

1. Heat oven to 180C with a rack in the middle.  Grease a 15cm round baking dish or oven-proof pan with butter and coat with sugar.  Tip in the cherries.
2. Whisk eggs and sugar together very well until they form a pale, thick foam.
3. Sift in the flour and gently whisk in just until smooth.  Now stir in the salt, vanilla and/or kirsch, zest and milk, and then pour over the cherries.  Scatter the almonds over the top.
4. Bake in the middle of the oven for 35-40 minutes or until puffed all over and golden brown on top.  
5. Let cool for a few minutes – it will collapse somewhat – then serve while still warm, in its dish or turned out onto a plate, dusted with icing sugar.  Some cream or crème fraîche is nice too.