Cherry Clafoutis
"Blood of Christ" Cherry Tart
Equipment
- Round baking dish
- Straw or Chopstick
Ingredients
- 3 cups Cherries
- 3 eggs
- 2 tbsp unsalted butter melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup flour
- pinch salt
- 1 cup milk
- 1 teaspoon almond extract
- unslated butter to grease pan
- 1-2 tbsp granulated sugar for sprinkling onto baking dish
- 1/2-1 cup powdered sugar for dusting
Instructions
- Pit the cherries by using a straw or chopstick. Insert the straw into the cherry and push the pit out into a seperate cup. Your hands will get red so wear gloves or get messy and into the moment!
- Preheat the oven to 350 F, generously butter bottom and sides of 8 or 9 inch baking dish (mine was 8.5 inch bottom), sprinkle with granulated sugar and tap to spread the sugar evenly onto the bottom and sides while tilting the pan and rotating.
- Arrange the cherries in circles to cover the bottom of the dish and set aside.
- Mix the eggs, sugar, salt and extracts until well blended. Mix in melted butter (make sure it’s cooled).
- Add flour and mix until completely free of lumps , then add milk and mix until well combined and smooth. The batter should be really thin, just make sure it’s smooth and well blended or it might turns out egg-smelly.
- Immediately pour the mixture over the cherries and bake about 35-50 minutes until puffed and golden brown (mine was done after 42 minutes, but baking time might vary depending on baking dish you use and the sort of cherries you use).Be careful not to overcook or it will taste rubbery!!! The top should be golden and set around the edges but still slightly wobbly at the center.
- Let it set for a few minutes, dust with powdered sugar and serve lukewarm, room temperature or cooled (as you prefer). It cuts easier when cooled to room temperature. You may need to dust more powdered sugar immediately before serving if it seeps into the clafoutis.