Raspberry clafouti
Raspberry clafouti recipe in the pie category
Recipe ingredients:
- 5 tablespoons softened butter
- 1/3 cup granulated sugar
- 1 egg
- Pinch salt
- 1 1/4 cups flour
- 1/4 cup plus 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons finely ground skinless blanched almonds
- 2 eggs
- 2 egg yolks
- 2/3 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 pint fresh raspberries
- Fresh raspberries
- Toasted, sliced almonds
- Powdered sugar
Recipe method:
- Heat oven to 350 degrees F.
- Process butter and sugar till creamy.
- Add egg and salt. Process.
- Add flour. Pulse till blended.
- Press dough evenly over bottom and up sides of 9 inch tart pan with removable bottom.
- Freeze 15 minutes till firm.
- Bake 25 minutes or till golden around edge.
- Crust may puff in center but will settle as it cools. Cool in pan on rack.
- Whisk sugar, cornstarch and ground almonds in a medium bowl to combine.
- Whisk in eggs and egg yolks.
- When blended whisk in cream, milk and vanilla.
- Refrigerate. Place tart pan on a baking sheet.
- Sprinkle on raspberries.
- Place sheet in oven. Pour filling over raspberries.
- Bake 25 to 30 minutes till custard is set and puffed slightly around edges. Cool.
- Remove side of pan. Garnish with berries and almonds.
- Dust with powdered sugar.
- Serve warm or at room temperature with whipped cream.
Tags: raspberry, clafouti, recipe, pie, recipes, cooking