The Clafoutis Cherry With a Tea-Rose Petal

The Clafoutis Cherry is a classic in the French Kitchen. Today, any person can bring it up to date by adding a modern twist with a Tea-Rose petal preserve glaze. It takes very little time to complete, and consists of four steps: making the dough, mixing the ingredients, baking, and the finishing glaze

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Sugar dough

Butter 8 oz
Confectioner sugar4oz
Eggs 1
Flour 10oz
Almond flour 1.5oz
Vanilla
Salt Pinch (1oz)

Method of Production

In a mixing bowl use a paddle to combine the almond flour, flour, butter, salt and confection sugar at a slow, steady speed. When all ingredients are blended well add the egg and vanilla. Keep mixing until smooth. Remove ingredients from the mixing bowl and roll the dough into thin layers. Use a tart mold to form tart shells.

Pre-baked your shells tarts, at 325*F

For a better protection of the tarts shells from the moisture it’s recommended that you egg wash the shell tart.

Royal For The Clafoutis

Milk 120 g
Cream 120 g
Yolks 2
Egg 1
Sugar 125 g
Flour pinch (or 1oz)

Method of Production

Mix all the above ingredients. Pour the mixture onto a pre-baked tart shell filled with fresh-pitted cherries. Bake at 350 degrees, until royal is set. Leave to cool on a cooling rack.

Before serving smear the Tea-Rose Petal Preserve evenly on top of the Clafoutis. Decorate with fresh cherries and sugared rose petal.

That will served 4 to 6 tarlelette of 3” diameter by ¾” deep.