Cherry Clafoutis

Time: 30 minutes

Serves:

Pastry:
2 cups plain flour
2/3 cup icing sugar
Grated zest of a lemon
½ cup ground roasted hazelnuts
¼ teaspoon salt
180 grams butter, cut into cubes
1 Woodland free range egg yolk
2 tablespoons cold water

Filling:
4 Woodland free range eggs
1 cup cream
¾ cup caster sugar
Zest and juice of an orange
500 grams black cherries, pitted

Pastry:
Place the flour, icing sugar, lemon zest, ground hazelnuts, salt and butter in food processor. Pulse to combine. Add egg yolk and water - 1 tablespoon at a time until a firm dough is formed. Roll out pastry to fit a 26cm quiche dish and chill for 10-15 minutes. Bake blind in a hot oven until golden brown – 8-10 minutes.

Filling:
Combine the eggs, cream, sugar, orange zest and juice. Arrange the pitted cherries in the pastry shell. Cover with the egg mixture and bake at 180°c for 45 minutes or until firm to touch.

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