by Philippe Conticini
Serves: 8. Preparation time: 90 minutes.
For the Crumble Topping:
For the Batter:
• Preheat the oven to 325°F. De-stem and de-pit the Cherries, crush the Cookies and zest the Orange.
• For the "Topping", combine the 5 tablespoons of Unsalted Butter, Brown Sugar and Crumbled Cookies in a bowl. Spread this "topping" onto a baking sheet and bake for 15-20 minutes at 325° or until golden brown. Remove from oven. Reset the oven to 350°F.
• To make the "Batter", split the Vanilla Beans lengthwise and, with a dull knife, scrape out the seeds and add them to the Eggs. Discard the empty pods. Using an electric mixer, beat the 3 Eggs/Vanilla Seeds until foamy. Add the 2 Flours, Sea Salt and Cinnamon and beat again until well combined. Now add the Crème Fraîche, Milk, Orange Zest and Cherry Liquor. Beat for about 30 seconds until smooth. Let stand for 15 minutes.
• Grease a 9" round cake or pie pan with the Butter and arrange the cut Cherries in the bottom of the pan to an even level. Slowly add the Batter to cover the Cherries. Cover the top of the batter with the Crumble Topping. Sprinkle with Demerara or Light Brown Sugar. Bake at 350° for 30-40 minutes until golden brown. The Cherries will float to the top. Slice into 8 pie shaped pieces and serve warm.
"CLAFOUTIS" - Pronounced "kley'-foo-tee". It's a French Crust-less Tart made of stone fruit, typically black cherries, baked in a sweet batter. It originated in the Limousin region of France where cherries are grown. Considered a dessert, it can also be served for Sunday Brunch. Savory Clafoutis, made with vegetables and no sugar, are also popular with the French. Philippe Conticini, author, chef, TV personality, is considered a "Pastry Genius" in many French, US, Japanese and British culinary circles.
