Raspberry Clafouti

Yield: 8 servings

Ingredients

Crust

• 5 tablespoons softened butter
• 1/3 cup granulated sugar
• 1 egg
• Pinch salt
• 1 1/4 cups all-purpose flour

Filling

• 1/4 cup + 3 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons finely ground skinless blanched almonds
• 2 eggs
• 2 egg yolks
• 2/3 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 pint fresh raspberries

Garnish

• Fresh raspberries
• Toasted, sliced almonds
• Powdered sugar

Instructions

1. Heat oven to 350 degrees F.
2. Process butter and sugar until creamy. Add egg and salt. Process.
3. Add flour. Pulse until blended.
4. Press dough evenly over bottom and up side of a 9 inch tart pan with removable bottom.
5. Freeze for 15 minutes until firm.
6. Bake for 25 minutes or until golden around edge. (Crust may puff in center but will settle as it cools.) Cool in pan on rack.
7. Whisk sugar, cornstarch and ground almonds in a medium bowl to combine.
8. Whisk in eggs and egg yolks.
9. When blended whisk in cream, milk and vanilla extract.
10. Refrigerate.
11. Place tart pan on a baking sheet.
12. Sprinkle on raspberries.
13. Place sheet in oven.
14. Pour filling over raspberries.
15. Bake for 25 to 30 minutes until custard is set and puffed slightly around edges. Cool.
16. Remove side of pan.
17. Garnish with berries and almonds.
18. Dust with powdered sugar.
19. Serve warm or at room temperature with whipped cream.