"Although mulberry may be my personal favourite clafoutis, I'm also partial to cherry, apricot, fig, rhubarb, in fact pretty much any stone fruit or berry is great in this dessert. At the restaurant we would bake them to order in the woodfired oven and send them out hot topped with cultured cream and honey. In countryside France, it was often eaten cold and sliced like a tart, it's now also become one of my favourite easy things to pack for a picnic, full of tart, jammy summer fruits."
- unsalted butter, for greasing
- 100 g sugar
- 60 g egg yolk (about 4)
- 120 g whole egg
- 250 ml (1 cup) cream
- 70 g ground almonds
- 10 g plain flour
- 125 g pitted cherries
- 125 g raspberries
- mascarpone, to serve
- honeycomb, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 180˚C. Lightly grease a 20 cm – 25 cm ceramic tart dish with butter.
- Gently whisk the sugar, yolk and egg together without creating any foam. Stir in the cream, then add the ground almonds and sifted flour and whisk gently until smooth.
- Pour the batter into the greased dish. Drop the fruit sporadically on top. Bake for about 40 minutes or until golden brown on top and with a slight wobble in the centre. Serve with a dollop of mascarpone and a little honeycomb or with ice - cream, cream or just on its own.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.