This traditional French pudding is delicate and exotic and full of class, but it is entirely simple to whip up! It would work beautifully with any sort of stone fruit, but I opted for fresh plums and cherries to create an vibrant and festive dessert. Clafoutis is essentially the delightful marriage of sponge cake and baked custard. Soft, juicy fruits lay nestled in almond meal, eggs and cream, which bake to form a soft, velvety and surprisingly light pudding that is wonderfully offset by crispy flaked almonds and plenty of icing sugar.
Behold one of the most versatile tart recipes ever. Using Dorie Greenspan’s basic recipes for ‘Sweet Tart Dough’ and ‘Almond Cream’, as found in her legendary book ‘Around my French Table’ (highly recommended), you can create so many variations of this beautifully fruity, rich, silky tart. I used her chocolate variation of the tart shell, and the result is a crumbly, rich, slightly bitter base that is the perfect carrier for this creamy almond frangipane filling, and the juicy plums nestled within. I have soaked the tart in warm honey to finish, which gives an already beautiful dessert an irresistible glow. The tart is rich but very thin, so I found it be the perfect amount of indulgence! Continue reading