Clafoutis aux Cerises
Cherry Tart
Cherry Tart
18 oz (500 gr) cherries, pits removed
4 eggs
4 1/2 oz (125 gr) powdered sugar
1 oz (30 gr) butter, melted
3 1/2 oz (100 gr) all purpose flour
1 cup (250 cc) milk
1 tablespoon vanilla
pinch of salt
1 oz (30 gr) butter, lukewarm
4 eggs
4 1/2 oz (125 gr) powdered sugar
1 oz (30 gr) butter, melted
3 1/2 oz (100 gr) all purpose flour
1 cup (250 cc) milk
1 tablespoon vanilla
pinch of salt
1 oz (30 gr) butter, lukewarm
Remove pits from the cherries. Preheat oven 375F (190C). In the bowl of an electric mixer, Add powdered sugar and melted butter.
Sift in the flour alternating with milk a little at the time.Stir in vanilla, and pinch of salt.
Butter and dust with flour an oven pan. Transfer the cherries in one uniform layer in the pan.
Pour the batter on top of the cherries. Spread on top the rest of the butter in small pieces.
Bake for about 1 hour or until the surface is golden.The surface of the clafoutis will appear swollen.
Set aside for about 10 minutes. Serve warm or lukewarm.
Sift in the flour alternating with milk a little at the time.Stir in vanilla, and pinch of salt.
Butter and dust with flour an oven pan. Transfer the cherries in one uniform layer in the pan.
Pour the batter on top of the cherries. Spread on top the rest of the butter in small pieces.
Bake for about 1 hour or until the surface is golden.The surface of the clafoutis will appear swollen.
Set aside for about 10 minutes. Serve warm or lukewarm.