Clafoutis of cherries

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Clafoutis with cherries
Enriched short crust pastry
175 grams cold, hard butter
250 g flour
2 eggs
Pinch of salt
Cut the hard butter into 4-5 pieces. Put the flour, salt and butter pieces into the bowl and let the blade run until a crumbly mixture is obtained (using the pulse knob).
Whisk the eggs in a bowl with a fork to loosen.
Turn the machine on and pour the beaten eggs through the opening in the lid onto the rotating blade. Switch off the machine immediately as soon as the dough begins to show some consistency!
I rather do this by hand to ensure a light crumbly texture.
Place the dough on a floured counter and knead by hand rapidly, more than a few seconds, keeping the dough cool or it will become oily. The best pastry chefs have cold hands.
Wrap in plastic foil and place in the refrigerator for at least 30 min before further use.
300g cherries, remove the stones
25 grams crushed pine nuts or originally almonds
75 grams of sugar
1 tbsp Kirsch if you do not have it don’t worry
2 eggs
1 ½ dl crème fraiche or sour cream or even cream,
A little grated lemon rind
I also added some of my lovely lavender, which I bought in the market in San Remy de Provence last year
20 g butter
Roll out the dough thinly
Line a tin or special clafoutis form with the dough. This time I used a non-stick oblong form with a loose bottom, very handy to serve. Use a small piece of pastry to push the dough into the edges of the form. Roll over the top to trim the dough off.
Place the tart in the refrigerator.
For ten minutes.
Grind the pine or almonds nuts or coarsely chop and mix in the sugar, Kirsch, eggs and crème fraîche.
Prick the bottom of the tart with a fork, place on a piece of greaseproof paper, push into the edges and add the baking beans.
TIP, by crushing the paper into a ball first, and then flattening out again it becomes more suttle and is easier to push into the edges of the form.
Bake (blind) in a pre-heated oven 200 ºfor 10 minutes.
Remove the paper and baking beans carefully. Dry the cherries on kitchen paper and spread over the bottom of the cake. Pour the filling over and put in preheated oven 200 ° C for 25 minutes. Serve lukewarm
On a hot summers day this could be served with a herb sorbet , perhaps Verveine or even lemon cello .

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