Rustic Pear and Raisin Tart using a Lufthous
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Dive into the delightful world of Pear and Raisin Clafoutis, a French dessert that brings together the charm of rustic simplicity and the elegance of a bakery treat. Originating from the Limousin region, clafoutis traditionally features cherries, but why not mix things up with juicy pears and a splash of dark rum? This dish is like a warm hug on a plate, where the creamy custard cradles sweet, tender pears and plump raisins, all topped off with a sprinkle of powdered almonds that adds a nutty flair. Fun fact: clafoutis is so easy to make, you'll wonder why you ever bothered with complicated desserts. Perfect for impressing guests or indulging yourself on a cozy evening, this dish proves that sometimes, the simplest ingredients create the most memorable experiences.
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 10 g Granulated sugar
- 3 Eggs
- 2 Pears
- 50 g Raisin
- 200 g Whole milk
- 1 Teaspoon(s) Vanilla extract
Steps
Dough
- Add 250 g of flour t55, 125 g of salted butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 50 g of granulated sugar, 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- If the dough is too dry, add a tablespoon of cold water.
- Transfer the content of the food processor bowl on a workplan.
- Flatten the dough into a disc and wrap in plastic wrap.
- Setaside the dough in a fridge during 30min.
Pear and Raisin Filling
- Peel, sliced, and add 2 pears in a bowl.
- Add 50 g of raisin in the bowl.
- Setaside the preparation content in the bowl.
- Wash the food processor bowl.
Pear and Raisin Filling
- Add 200 g of whole milk, 2 eggs, 50 g of granulated sugar, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Assembly and Baking
- Preheat the oven at 180°C.
- Roll out the chilled dough on a lightly floured surface to a 30 cm circle.
- Transfer the content of the workplan on a baking tray to be covered in baking paper before.
- Place the content of the preparation content on the dough.
- Pour the content of the preparation content.
- Fold the edges of the dough over the filling, pleating as necessary.
- Sprinkle 10 g of granulated sugar on the dough.
- Cook in the oven at 180°C during 35min.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly before serving.
- Serve Warm.
