Prune and Armagnac Clafoutis

Our chefs have taken the basis of a traditional cherry clafoutis and created a tart with fruit and a custard mix. It works well with stewed rhubarb as well as prunes. Serve with whipped cream or yoghurt.

(Serves 8)

Ingredients

• 300–500 g soft pitted prunes
• 50–100 ml Armagnac or brandy
• 1 quantity Sweet Short Pastry
• 1 beaten egg
• 2 tbsp water
• 200 ml cream
• 1 vanilla pod
• 100 ml milk
• 3 eggs
• 70 g flour
• 50 g caster sugar
• icing sugar for dusting

Method

Soak the prunes in the Armagnac or brandy for several hours or overnight — the longer the better.

Preheat oven to 160°C. Line a 23 cm flan tin with the pastry and prick the pastry with a fork. Line with baking paper and baking beans, then bake for 25–30 minutes. Remove the paper and beans, and brush the pastry with a thin layer of egg wash made by beating the egg and water together (you won’t use it all). Cook for a further 15–20 minutes until the pastry is crisp and golden. Leave to cool a little and turn the oven up to 180°C.

Put the cream in a pot. Scrape the seeds from the vanilla pod and add the pod and seeds to the cream. Heat gently for 2 minutes. Remove from the heat and add the milk. Cool. Strain the mix to remove the vanilla pod.

Whisk the eggs with the flour and sugar and add to the cream mix. Scatter the prunes over the pastry base, and cover with the cream mixture.

Bake for 30–35 minutes or until it is firm to touch. Cool and dust with icing sugar.