Cherry Clafoutis Tart

Pate sucre ( tart shell )

270 gr unsalted butter
180 gr icing sugar
65 gr almond powder
100 gr eggs
3 gr salt
460 gr plain flour
2 gr vanilla powder
1/2 lemon zest


Cream butter with sugar and lemon zest in hight speed, using the petal.
Add the rest of ingredients at slow speed and mix to a dough.
Wrap in clingfilm and refrigerate overnight.
Roll out to 0.5 centimetre and cover a lined tart ring or tart case.
Cover and refrigerate

Clafoutis filling

1 ltr fresh cream
480 gr eggs
240 gr egg yolks
400 gr sugar
160 gr plain flour
10 gr liquid vanilla
Fresh pitted cherries
or cheries pre soaked in Kirsch

Beat all ingredients in a mixer using the whisk, till mixture is white and fluffy.
Drain through a sieve and pour into the prepared tart case.
Add pitted fresh cherries.
Bake at 170 C for about 40 minutes.
You can use fresh bananas with nutmeg or cinnamon, or canned fruits
like pears, abricots, pineapples. Canned fruits must be completely dry.