Rustic Tomato Tart with Mustard and Tomato Leaves
Cherry Clafoutis is the bomb, but Apricot-Grape is maybe even better!
I made a few cherry clafoutis this summer, but then I couldn't find any cherries at the farmers market.. However, there were lovely tart firm apricots and small purple almost black grapes - maybe early Concords - that also had a pleasing bite.
I started off with a fantastic recipe for a more traditional Clafoutis from The Smitten Kitchen https://smittenkitchen.com/2007/07/cherry-clafoutis/ and then adapted it to use different fruit and a slightly more custardy version of the batter, with less wheat flour and honey instead of sugar
So here goes Apricot-Grape Clafoutis!
INGREDIENTS & RECIPE
5 good sized apricots, nice and tart if possible, halved with pits removed
1 big bunch, or about 2 cups of small dark purple early grapes, such as Concords, de-stemmed and whole
2 duck eggs, one big goose egg (if you can find) or four regular eggs*
3/4 cup honey
1 cup of half & half or whole milk
1/2 cup flour
1/2 cup almond flour
8 tablespoons salted butter
1/2 teaspoon fine sea salt
1 teaspoon vanilla
Optional: 2 tablespoons Apricot or Cherry Brandy.. You could also raid the liquor cabinet and just experiment
Optional: Caster sugar for caramelizing the top
* It’s really worth looking for the duck eggs, or even one big goose egg, usually available at a good farmers market! It adds so much to the creaminess of the custardy bit.
Melt butter and pour about a tablespoon of the melted butter to the 9-10” baking pan, making sure sides and bottom are thickly coated. Reserve the remainder.
Add halved apricots, cut side up, and grapes to buttered pan.
Using an electric hand mixer, beat eggs and honey until slightly lighter in color.
Beat in the rest of the melted butter and then add the flours and salt, continuing to beat til smooth.
Add in the vanilla, milk or cream, liquor, and beat a bit more til everything is nicely incorporated.
Pour the batter over the fruit and put into a preheated 375° oven for approximately 25 -35 minutes.
Remove pan from oven when the custard is just set and the edges are brown.
Optional: Let cool for a few minutes & sprinkle with caster sugar, then use a kitchen torch to brûlée as you would a Creme Brûlée.