Pear clafoutis
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 2 - 4
Complexity: easily
Servings: 2 - 4
Pear clafoutis is a French tart made with sliced pears, covered in batter, and baked in the oven. Among French cooks, clafoutis is as popular a quick dessert as apple charlotte is in Russia. Although traditionally baked with whole cherries, the pear version has become no less popular and beloved. The stunning aroma of the pears in this tart is enhanced by pear brandy, giving this delicate dessert a touch of elegance. Pear clafoutis is also quite light and perfect for finishing a meal. Place a warm slice of clafoutis on a plate, dust with powdered sugar, and serve with a dollop of sour cream or ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 - 3 firm but ripe Bartlett pears
- 1 tbsp (15 g) butter, room temperature
- 1/3 cup + 1 tbsp granulated sugar
- 3 large eggs, room temperature
- 6 tablespoons flour
- 1.5 cups heavy cream
- 2 tsp vanilla extract
- 1 tsp grated lemon zest (2 lemons)
- 1/4 teaspoon salt
- 2 tbsp pear brandy (recommended: Poire William)
- Powdered sugar
- Sour cream
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Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease a 25 x 7 x 3 cm round baking pan with butter and sprinkle the bottom and sides with 1 tablespoon of sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and 1/3 cup sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed, beat in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set the dough aside for 10 minutes.
- Meanwhile, peel and core the pears, quarter them, and slice thinly. Arrange the slices in a single layer, slightly overlapping, in a baking dish. Pour the batter over the pears and bake until golden brown and the custard is set, 35 to 40 minutes. Serve warm or at room temperature, dusted with powdered sugar and topped with sour cream.
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