Monday, June 27, 2011

Clafoutis Normand (Apple and Cream Tart)


Is it a pie? Is it a pudding? Is it a cake? No, it’s clafoutis. Or maybe it should be called a flaugnarde since it doesn’t have cherries in it as a dignified clafoutis would. This baked custard contains apples (preferably from Normandy) with a dash of Calvados (if you have it). Simple but perfect.

First, whiz the pie crust ingredients in a food processor and roll out. Or, you can skip this whole step and make a baked custard instead.

Then, slice and bake the apples until golden.

Finally, whisk the custard ingredients and assemble the dessert. Bake at 375° for about 30 minutes. Check it earlier if you’re making individual servings. The custard is cooked when the point of a knife comes out clean.

Recipe for Clafoutis Normand (Apple and Cream Tart)

Serves 6


Pâté Brisée Sucrée
1 cup all-purpose flour
½ cup cake flour
1 egg
1 tablespoon water
Pinch salt
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten, for glazing

Baked Apples
3 apples (preferably Golden Delicious)
1 lemon, halved
4 tablespoons butter, melted
1 tablespoon Clavados (I left this out)
1 tablespoon sugar

Custard
1 egg yolk
2 eggs
¼ cup sugar
1 ounce fine-ground almonds (about ¼ cup)
1 teaspoon vanilla extract
2/3 cup crème fraîche or heavy cream


You can find the recipe for Clafoutis Normand (Apple and Cream Tart) in the book Le Cordon Bleu at Home.

Tasting Notes
I love pudding, so this dessert is in my "make-again" pile. I made it both with a pie crust and without (since I ran out of leftover pastry). The crust gave it some texture, but I prefer the baked custard version, even though it was a touch darker than it should have been.

Bucket List
Pick an apple in Normandy

More Clafoutis
• No Special Effects: Tartine's Cherry Clafoutis (Clafoutis aux Cerises)
• Cooking with Amy: Julia Child's Clafouti Recipe
• Gastronomer's Guide: Plum Flognarde
• Nourished Kitchen: Flaugnarde with Roasted Berries

Next Time
Crème chantilly, Crème pâtissière, Crème anglaise, Crème bavaroise
(Whipped cream, pastry cream, Bavarian cream)

If you like this post, share it!


If you like this blog, you can subscribe and get updates automatically.
  • Click here to learn about subscribing.
  • Click here to subscribe.

  • To see an index of recipes, click here.
    To see a visual index of recipes, click here.
    To see an index of Julia Child-inspired recipes, click here.



    4 comments:

    Helene said...

    This is such a great dessert. Delicious!

    yasmeen said...

    Hello! I stumbled on your blog in the BlogHer community and I'm so glad I did. Your clafoutis looks divine... I haven't had one in ages, and actually haven't ever had it with apples. Just lovely.

    EB of SpiceDish said...

    I adore clafoutis (and really just the name is a pleasure!)

    This apple version looks fantastic!

    Katie said...

    I would like this beautiful little dessert no matter what you called it! These clafoutis look just delicious!