If you visit my blog often you would realise I really love to bake tarts!
This one came about after my husband brought home some lovely rhubarb and juicy cherries from the markets.
I have made a clafoutis before but was not overly excited by it so i decided to bake it in a pastry shell.
I made my pastry with a little almond meal to add a nice texture and flavour.
I also kept the custard not to sweet so that the rhubarb was not overpowered.
Well it baked beautifully, the pastry came out brown and crisp.
The soft custardy filling went perfectly with the tart rhubarb and the juicy sweet cherries.
I loved it and will definitely bake it again.
It seems I am losing my sweet tooth as more and more I am loving desserts that offset the sweetness with tang or salt.
Rhubarb and Cherry Clafoutis Tart
90g salted butter
1 cup flour
1/3 cup almond meal
1 egg yolk
Pitted cherries (i actually like leaving the pitts in but due to kiddies and hubby took them out)
Rhubarb cut into 1.5cm pieces
Rub the butter, almond meal and flour until like bread crumbs. Add in the egg yolk to bring it together, you may need a little cold water. Wrap in plastic wrap and rest in fridge for half hour. Roll out and line a 23cm greased tart tin. Rest in fridge for half hour. Preheat oven to 200C.
Top the pastry with the cherries and rhubarb.
1 cup milk
2 eggs + 1 egg white leftover from pastry
1/3 cup brown sugar
1/2 cup flour
vanilla to taste
Whisk the eggs, vanilla, milk and sugar then add to the flour and whisk until smooth.
Pour over the prepared pastry and fruit.
Carefully place in oven as it will be quite full and bake for about 45minutes or until custard is set and pastry is brown.