Plum clafoutis tart recipe
The classic French clafoutis is made with sour cherries, but it works with any stone fruit, including juicy plums. Encasing the filling in buttery pastry makes for an easy serve and slice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Food processor
- Hand mixer
- Kitchen scale
- Microplane
- Fine-mesh sieve
- Cooling rack
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Plastic wrap
- Refrigerator
- Freezer
- Kitchen towel
- Serving platter
Ingredients
- 225g plain flour, plus extra to dust
- 125g chilled unsalted butter, diced
- 60g icing sugar, plus extra to serve
- zest of 1 lemon
- 1 egg yolk
- vanilla ice cream or whipped cream, to serve
- 6 plums, halved and stones removed
- 1 tbsp kirsch or brandy
- 120g golden caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 50g plain flour
- 200ml double cream
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