</caption><cutline_leadin>Tad Seaborn
The clafouti in the photo above was supposed to be whole. But I could not resist slicing out the teeniest wedge and eating it. And then my parents came by the house to pick something up and my mom texted me, "We loved your pie!" Uh oh. Well, we ended up working with what we had. Which is kind of how a clafouti recipe works. All the ingredients are staples you always have on hand (milk, eggs, sugar, flour). And then you can pick any fruit to add to this moist, tender tart. I chose plums as they are so sweet and juicy this time of year. But whatever your preference, this dessert (or breakfast) will disappear in a flash – I can promise that.
This recipe is based on one from Julia Child.
Ingredients
1 1/4 cup milk
1/3 cup granulated sugar
3 eggs
1 tbsp vanilla
1/8 tsp salt
1/2 cup all-purpose flour
Ingredients
1 1/2 cups of sliced plums (about five)
1/3 cup granulated sugar
icing sugar
Method
Preheat oven to 350 F.
Place 1 1/4 cup milk, 1/3 cup granulated sugar, 3 eggs, 1 tbsp vanilla, 1/8 tsp salt and 1/2 cup all-purpose flour in a blender and mix on high for 1 minute.
Grease a 9-by 9-inch baking dish (or other 8-cup baking dish) and pour in a 1/4-inch layer of batter.
Bake about five minutes or until a film has set on the top and the batter is firming.
Remove from the oven and spread a generous 1 1/2 cups of sliced plums (about five) on top and then pour in the rest of the batter to cover (some fruit may still poke out, which is fine).
Sprinkle with another 1/3 cup granulated sugar.
Bake for 45 minutes (check at 30) or until the clafouti is puffed and lightly browning. A knife should come out clean from the centre.
Remove and allow to cool slightly (it will collapse as it cools). Dust with icing sugar and serve.
Sue Riedl