Easy Cherry Clafoutis

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It’s time to say Au revoir to France.  While this is a painful announcement, as I’m pretty sure I could write about French food for weeks and months and years, it’s time to move on.  Crowded Earth Kitchen has awesome foods and experiences from both Belgium and Switzerland to share before our European Food Tour ends at the end of October.  Rest assured that we’ll feature French recipes occasionally throughout the coming months!  For now, we’re leaving you with a particularly fabulous French recipe… Easy Cherry Clafoutis.

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I could live here!

The cherry clafoutis shown above was enjoyed in a little café in Lichtenberg.  It was truly delicious, and I’ve mimicked the taste and textures pretty closely, with two exceptions.  First, I used pitted cherries.  I understand that whole cherries are traditional, but really, spitting cherry pits onto a china plate takes something away from the whole dining experience, don’t you agree?  Second, I added walnuts to the crust.  Why? Because cherry pits – supposedly – add a nutty flavor to the dish.  I subtracted the pits, added some walnuts, and Voila! – flavor without, well, pits.

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Ingredients (Serves 8 – 10)

For the crust:

1 cup whole wheat flour

1/2 cup ground walnuts

1/4 cup sugar

1/4 cup cold butter

2 tablespoons cherry brandy

1 egg

WIN_20140929_175243For the filling:

12 ounces frozen dark sweet cherries, thawed and drained

8 ounces Neufchâtel cheese, softened (or substitute cream cheese)

2 eggs

1/3 cup sugar

1 tablespoon cherry brandy

Directions

Step 1) Combine whole wheat flour, walnuts, and sugar.  Cut in butter with a pastry cutter or two forks, until mixture resembles little peas.  Add egg and cherry brandy.  Mix – use your hands! – until well combined.

Step 2) Press dough into a tart pan (a pie dish would work fine, too).  Place a piece of aluminum foil over the dough and sprinkle with dried beans.  This will keep air bubbles from forming and “puffing up” your dough.

Step 3) Bake dough (foil, beans, and all) in a preheated 400 degree oven for 20 minutes.  Reduce heat to 375 degrees and bake an additional 10 minutes.  Remove from oven, remove beans and foil, and let cool for 10 minutes.

WIN_20140929_181944Step 4) While crust cools, use an electric mixer to combine softened Neufchâtel cheese, eggs, sugar, and brandy.

Step 5) Arrange thawed, drained cherries on crust.  Cover with cheese filling.

Step 6) Bake for 25 minutes at 350 degrees.  Serve warm or cold.  Personally, I prefer this dish cold.  Try to share with 7 – 9 other people, but if you eat the whole darn thing by yourself, I won’t judge.  😉

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