Clafoutis aux Framboise

With the season’s last batch of raspberries and sweet cream from happy local cows, what’s a better way to bid au-revoir to summer? These garnet colored berries are nestled in a yellow custard filling that is a perfect marriage of sweet and tart.

I made this tart for my parent’s 72nd birthday this past weekend. It was the perfect high note to a lovely lunch of Maryland style crab cakes, mid-night slaw, and fresh corn on the cob.

Raspberry Custard Tart
(Clafoutis aux Framboise)

Makes a 10-inch tart

special equipment:

10-inch tart pan with removable bottom


1 1/3 c. of AP flour

1/4 c. sugar

1/4 tsp. salt

1 stick cold unsalted butter, cut into pea-size pieces

2 Tbs. heavy cream

1 large egg yolk

1 1/2 Tbs. fresh lemon juice (Meyer Lemon)

2 tsp. finely grated lemon zest (Meyer Lemon)


2 pts. raspberries

1 1/2 c. heavy cream

4 large egg yolks

1/4 c. sugar

1 vanilla bean, spilt and scraped

1. Pre-heat oven to 350 degrees.

2. To Make the Pastry: combine the flour, sugar and salt all at once into the food processor. Pulse in the butter until the mixture is a course meal. In a bowl, whisk the egg yolk, cream, lemon juice and zest, and then add to the flour mixture and process until the dough just forms. Turn the dough out onto a sheet of plastic, flatten into a disk, wrap in plastic and chill for about 30 minutes. On a lightly floured cool surface, roll the dough to about 1/8″ thickness and into a circle that is 1 to 1/5″ larger than the 10″ tart pan. Freeze for 15 minutes until firm.

3. Line the dough with foil and fill with dried beans or pie weights. Blind bake the tart shell for about 20-25 minutes, then remove the foil and bake for an additional 5 minutes or until pastry bottom is golden brown. Be careful to not allow the sides to brown too much, if necessary, cover the sides with foil. Let shell cool on a rack.

4. To Make the Filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a bowl, whisk the cream, egg yolks, sugar and vanilla seeds. Pour the egg mixture over the raspberries. Bake in the middle rack for 50-55 minutes or until the custard is set. Let tart cool on a rack.

Bon Appetit!


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