Recipe for cooking Raspberry Clafouti

Desserts to Go with Coffee and Tea :: Candies and Confections

Raspberry Clafouti

Posted by Tiffany at recipegoldmine.com 2/18/2002 8:23 pm

Serves: 8

5 Tbsp. softened butter
1/3 c. sugar
1 egg
Pin. salt
1 1/4 c. flour

1/4 c. plus 3 Tbsp. sugar
2 Tbsp. cornstarch
2 Tbsp. finely ground skinless blanched almonds
2 eggs
2 egg yolks
2/3 c. heavy cream
1/2 c. milk
1/2 tsp. vanilla extract or flavoring
1/2 pt. fresh raspberries

Fresh raspberries
Toasted, sliced almonds
Powdered sugar

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-in. tart pan with removable bottom. Freeze 15 mins. till firm. Bake 25 mins. 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 med. 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 25-30 mins. 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.