Cherry pie & blueberry clafoutis
Pastry; making you own pastry by hand is such fun and it takes almost no time to make. This is pâte sablée parfumée made from 180 g flour, 110 g butter, 75 g fine sugar, 40 g almond powder, 1 egg and 1 pinch of salt. Add all ingredients to a bowl and cut and mix with a knife first. Then rub between your fingers to make it look like breadcrumbs. Add the egg and fold in with a fork. Make a ball, flatten it and wrap in plastic film. Rest the pastry for at least 2 hours in the fridge. Pastry was blind baked for 15 minutes, then baked for another 10 minutes and baked with the filling for another 25 minutes. Mold is 24 cm diameter.
Filling; take the stones out of the cherries, roll in 100 grams of sugar, add 50 grams of butter to a frying pan and sauté the cherries while shaking the pan. Add a good dash of kirch eau-de-vie and let cook until the alcohol is evaporated. Squeeze the juice of nearly 1/2 a lemon over it (or to taste). Leave to cool, strain but preserve the jus.
Appareil; beat 3 whole eggs with 20 cl cream and the juice of the sautéed cherries (total amount of liquid was approx. 30 cl). Add 2 large tbsp. of flour, add 2 tbsp. of sugar (or to taste).
Add the cherries to the pie pastry, pour the appareil over it. Bake at 180°C.
To be eaten still a bit warm or cold.
I had quite a lot of appareil left. Seemed like the perfect base for a clafoutis with the fresh blueberries I had bought. Add appareil to a few individual portion dishes after putting in a handful or so of fresh blueberries. Bake at 180°C until just done; a little remaining wobble is the goal.