The morello cherry clafoutis recreated in a tart
Clafoutis is a famous dessert that first appeared in the 19th century and originates from Limousin. This regional specialty was championed by Jules Clarétie, a member of the French Academy from Limousin who was proud of his origins, and to whom clafoutis now owes its place in the dictionary.
Our pastry chefs, won over by the sweet, fruity notes of this dessert, revisited and recreated it in a decidedly generous tart.
Our delicious morello cherry clafoutis tart has smooth edges giving it a very professional look. It is made up of all butter shortcrust pastry, filled with a vanilla-flavoured clafoutis mixture and pitted morello cherries.
Its slightly golden filling, covered with a shiny glaze, will delight your taste buds as they discover the wealth of flavours contained within it. You can decorate the tart if you want to really impress your guests.
Containing no preservatives, artificial flavours or colourings, our morello cherry clafoutis tart, with its extremely delicious recipe, will appeal to all your guests!
How to prepare
IN THE OVEN
Preheat the oven to 180°C. Take the tart out of the freezer and remove its clear plastic wrapper.
Then, unmould the tart and place it on a baking tray. Heat for about 10 minutes.
Allow to cool for 30 minutes before serving.
IN THE REFRIGERATOR (4°C)
Leave the tart to defrost for 7 hours between 0°C and 4°C.
AT ROOM TEMPERATURE
Leave the tart to defrost for 3 hours at room temperature.