This is a twist on a classic clafoutis, which is traditionally made with unpitted black cherries. We used fresh berries--blackberries, blueberries, and raspberries--instead. I like cherries, but I like berries more, so I'm very happy with that substitution. The custard was easy to make and the tart crust was the usual pâte sucrée crust that I've gotten so used to making. Unfortunately I'm still not great at cutting the crust evenly after lining the tart ring. I really need to work on that. Ah well, it didn't look great but it tasted pretty darn good!
P.S. I'll upload the photo and post it tomorrow.
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