Cherry hazelnut clafoutis tart
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More Michigan cherries comin' your way!
As the season continues and other stone fruits and blueberries are starting to show their faces, I just had to make something using Michigan cherries before they're no longer available.
We were slated to attend a Bastille Day celebration put on by the GR chapter of L'Alliance Française, and I had promised to bring a dessert. Cherry clafoutis came to mind, this time as a tart.
I lined a 240 mm tart ring with a standard pâte sucrée and blind baked it first.
The filling is very straight forward.
Place 3 large eggs into a bowl; whisk in 100 grams sugar, 25 grams almond flour, 150 ml heavy cream, 25 grams melted butter, 1/2 tablespoon vanilla extract, 1/2 tablespoon flour and 30 grams hazelnuts (coarsely chopped).
Place 300 grams pitted and halved cherries into the blind baked shell . . .
pour the egg/cream mixture over them . . . .
and bake at 350ºF for 30-40 minutes until the filling is set.
For serving I topped the tart with a hazelnut crumble which I had baked ahead of time and had in my freezer.
FYI: a basic crumble is equal weights flour, sugar and cold, diced butter - make as much as your heart desires.
Add in the same weight of your favorite chopped nut (or less as you see fit) and you have a delicious crunchy topping to complement your tart.
Or add in some citrus zest and your choice of spice like cinnamon, coriander, cardamom or nutmeg - you get the idea.
Baked or unbaked, you can freeze it to have on hand for lots of things.
Here's to a beautiful summer in Michigan and lots more fruit to come!! Yes.
As the season continues and other stone fruits and blueberries are starting to show their faces, I just had to make something using Michigan cherries before they're no longer available.
We were slated to attend a Bastille Day celebration put on by the GR chapter of L'Alliance Française, and I had promised to bring a dessert. Cherry clafoutis came to mind, this time as a tart.
I lined a 240 mm tart ring with a standard pâte sucrée and blind baked it first.
 |
| going into the oven |
The filling is very straight forward.
 |
| les ingredients |
Place 3 large eggs into a bowl; whisk in 100 grams sugar, 25 grams almond flour, 150 ml heavy cream, 25 grams melted butter, 1/2 tablespoon vanilla extract, 1/2 tablespoon flour and 30 grams hazelnuts (coarsely chopped).
Place 300 grams pitted and halved cherries into the blind baked shell . . .
pour the egg/cream mixture over them . . . .
and bake at 350ºF for 30-40 minutes until the filling is set.
 |
| et voilà! |
For serving I topped the tart with a hazelnut crumble which I had baked ahead of time and had in my freezer.
FYI: a basic crumble is equal weights flour, sugar and cold, diced butter - make as much as your heart desires.
Add in the same weight of your favorite chopped nut (or less as you see fit) and you have a delicious crunchy topping to complement your tart.
Or add in some citrus zest and your choice of spice like cinnamon, coriander, cardamom or nutmeg - you get the idea.
Baked or unbaked, you can freeze it to have on hand for lots of things.
