Cherry Clafoutis Tart (Clafoutis aux Cerises) — Ferrandi School Recipe

This clafoutis tart is a French-style fruit tart made with a flaky pastry shell filled with whole pitted cherries and a thin, creamy custard batter. The result is moreish and can be eaten warm or cold. The recipe is credited to the Ferrandi School of Culinary Arts and reproduced by The Good Life France.

• Serves: 6
• Active time: 30 minutes (plus chilling and baking)
• Chilling time: 1 hour (for the lined pastry)
• Cooking time: 1 hour total (15–20 minutes blind bake, then 40 minutes with the filling)
• Storage: Up to 3 days in the refrigerator

• 9 oz. (250 g) sweet short pastry or leftover puff pastry for lining a 9-in. (23-cm) tart ring or pan
• Clafoutis filling:
• 1/3 cup (2.75 oz./75 g) lightly beaten egg (about 1 1/2 eggs)
• 1 tbsp (0.75 oz./20 g) egg yolk (about 1 yolk)
• Scant 1/3 cup (2 oz./60 g) sugar
• 1 heaping tbsp (0.35 oz./10 g) flour
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) cream
• 10.5 oz. (300 g) cherries, pitted
• Confectioners' sugar for dusting

A 9-in. (23-cm) round tart ring or pan. For blind baking, parchment paper (or oven-safe heatproof plastic wrap) and oven weights such as rice or dried beans are recommended.

1. 1Line and trim: Line the tart ring with the pastry and trim so it stands about 1 cm (1/2 in.) above the ring. Chill for 1 hour. Chilling firms the pastry and reduces shrinkage during baking.

1. 1Blind bake: Preheat the oven to 170°C (325°F/Gas mark 3). Line the pastry with parchment or oven-safe plastic wrap and fill with rice or dried beans to weigh it down. Blind bake the crust for 15–20 minutes.

1. 1Increase heat: After the initial blind bake, increase the oven temperature to 180°C (350°F/Gas mark 4).

1. 1Make the batter: Whisk together the lightly beaten egg and egg yolk with the sugar. Add the flour and mix. Stir in the milk, then the cream, whisking until combined. The batter should be smooth and pourable.

1. 1Assemble and bake: Arrange the pitted cherries evenly over the baked pastry base. Pour the batter over the cherries. Bake for 40 minutes at the higher temperature, until the filling has set.

1. 1Finish: Carefully remove the ring. Serve the tart warm or cold, dusted with confectioners' sugar.

• The recipe gives exact component weights and volumes, which helps if you prefer weighing ingredients.