Frank's Recipes! Raspberry Clafouti

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Raspberry Clafouti

Serving Size : 8

Crust
5 tablespoons unsalted butter, softened
1/3 cup sugar
1 large egg
pinch salt
1 1/4 cups all-purpose flour

Custard Filling
1/4 cup plus 3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons finely ground blanched almonds, (without skin)
2 large eggs
2 large egg yolks
2/3 cup heavy cream
1/2 cup milk
1/2 teaspoon vanilla
1/2 pint fresh raspberries, (6 ounces)
fresh raspberries, toasted sliced almonds
and confectioners' sugar, garnish

Heat oven to 350 . Have ready a 9" tart pan with removable bottom and a rimmed baking sheet.

To make crust:
Process butter and sugar until creamy. Add egg and salt. Process. Add flour. Pulse until blended. Remove blade, then dough. Press evenly over bottom and up sides of tart pan. Freeze 15 minutes until firm.

Bake 25 minutes or until golden around edge. (Crust may puff in center but will settle as it cools.) Cool in pan on a wire rack.

Meanwhile, make filling:
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 baking sheet. Sprinkle on raspberries. Place sheet in oven. Pour filling over raspberries.

Bake 25-30 minutes until custard is set and puffed slightly around edges.

To serve:
Remove side of pan. Garnish with berries and almonds. Dust with confectioners" sugar. Serve warm or at room, temperature with whipped cream.

Le Bernardin New york City, Pastry Chef Florian Bellanger