Best Raspberry Clafoutis Recipe

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Clafoutis Recipe is a delicate french dessert consisting of cherries, encased in a fluffy batter and baked in a ramekin – served with confectioners sugar, or a dollop of creme fraiche. Cherries can be replaced with any fruit – from apples, pears, plums to berries, although they can no long really be called clafoutis without cherries and are ’properly’ termed Flaugnarde.

But for the sake of confusing you all, I am sticking to the name I prefer more – and raspberry clafoutis it shall remain! I revamped this delicious and light treat even further by including a sweet pastry crust and turning my clafoutis into elegant little tarts you can’t help but want to nibble on daintily.. it is the perfect brunch dessert and I am actually excited at the prospect of experimenting with flaugnardes…and perhaps a real clafoutis!

Raspberry Clafoutis Recipe

Ingredients Sweet Pastry Crust Recipe

  • 1 1/2 cups (195 grams) all purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter
  • 1/4 cup (50 grams) granulated white sugar
  • 1 large egg, lightly beaten

Clafoutis Recipe

  • 1/2 cup (65 grams) all purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tbs(25 grams) granulated white sugar
  • 3/4 cup (180 ml) milk
  • 1/2 teaspoon pure vanilla extract
  • 3/4 – 1 pound (340 – 454 grams) fresh or frozen raspberries
  • 1 tablespoon (13 grams) unsalted butter
  • 2 tablespoons (25 grams) granulated white sugar

How to Make Raspberry Clafoutis Recipe

Preheat oven to 425 degrees F and place rack in the middle of the oven.

1. In a separate bowl, sift or whisk together the flour and salt. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. (Do not over mix or the pastry will be hard when baked.)

Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm. Roll out dough to an even thickness and line lightly greased tart shells with dough. Blind bake them for 5 minutes.

2. Prepare your Clafouti batter: In your food processor or blender place the flour, salt, eggs, 2 tablespoons (25 grams) sugar, milk, and vanilla extract. Process for about 45 – 60 seconds, scraping down the sides of the bowl as needed.

3. Fill your tart shells with raspberries and cover the fruit with your Clafoutis batter. Gently slide into the oven and bake for about 15-20 minutes, until puffed up and golden. You can eat them warm or cold, but they are best served the same day.

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