Rum Raisin Clafouti
From Culinary Institute of America at Greystone
This classic French tart is even better with California raisins.
- Serving Size: 1/12 of tart
- 2 cups California raisins
- 1/3 cup rum
- 8 ounce pie dough
- 1/4 cup (1-1/2 ounces) almonds, ground
- 1/4 cup (1 ounce) all-purpose flour
- 2 tablespoons (1/2 ounce) cornstarch
- 6 3/4 tablespoons (3 ounces) sugar
- 3/4 cup milk, divided
- 3 eggs, beaten
- 1 1/4 cups cream
- 1/2 tablespoon vanilla
Soak raisins in rum overnight. Then, preheat oven to 425°F. Line tart pan with dough and prick bottom all over. Spread ground almonds evenly over bottom and then, sprinkle evenly with drained raisins.
In small bowl, mix flour, cornstarch and sugar together. Stir in enough milk to make a paste and beat in eggs, remaining milk, cream and vanilla. Pour over raisins and bake at 425°F for 40 to 45 minutes. Cool and dust with powdered sugar.
Nutrition Facts Per Serving
Calories 340 (45% from fat); Total Fat 18g (sat 9g, mono 4g, poly 1g, trans 0g ); Cholesterol 95mg; Protein 5g; Carbohydrate 40g; (Dietary Fiber 2g; Sugars 26g; ); Iron 1mg; Sodium 160mg; Calcium 65mg; Potassium 264mg
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