I have found a new fantastic group to join which offers sweet delights for everyone. The Behind the Curtain Dessert Challenge is all about baking sweets. Every month we are given to required ingredients to work with. This month it is almond paste and pastry. What a yummy combo!
I wrote quite a bit about the traditional Clafoutis dessert in a past post. This recipe technically breaks the traditional rules. I have added almond paste and raspberries to this recipe, as well as a crust of puff pastry. The real Clafoutsi is crustless and with cherries. But we are here to break recipe boundaries, right? Enjoy.
Puffy Raspberry Almond Clafoutis
A Puffy Raspberry Almond Clafoutis is my submitted recipe for the Behind the Curtain Dessert Challenge, a new fantastic group that is all about baking sweets. Every month we are given to required ingredients to work with. This month it is almond paste and pastry.
Ingredients
- 1 sheet of thawed puff pastry
- 1 tablespoons butter
- 3.5 oz almond paste grated
- 3/4 cup milk
- 3/4 cup flour
- 1/4 cup sugar
- 2 eggs
- 1/2 tablespoon grated orange peel
- 1/8 teaspoon salt
- 1 cup raspberries
Instructions
- Preheat oven to 400°F. Melt butter in a quiche dish or pie plate and swirl around bottom and sides. Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes.
- Lower oven heat to 375°F. Place the almond paste, milk, flour, sugar, eggs, grated peel and salt in a blender. Blend until batter is smooth.
- Pour batter into prepared baking dish. Sprinkle evenly with raspberries. Bake in oven for 30 minutes or until the top is firm and golden.
- Cool clafouti 10 minutes. Serve as is or dust with confectioner’s powder, or serve with whipped cream or crème fraîche.
I love clafoutis!!! Such a beautiful one too. You used puff pastry? I am printing this recipe now. This recipe sounds excellent! Your clafoutis has irresistible look. I will be dreaming of this to sleep…
I love classic clafoutis and this version looks amazing,Evelyne!
Oh, boy, am I in love with this clafoutis! Puff pastry, raspberries and almond paste…so, so yummy!!!!
I have never had clafoutis before, what is wrong with me! This looks so lovely, I really want to try this now as I’m always up for making new things!
Oh my goodness! This is absolutely GORGEOUS! I adore clafoutis. Love the tart raspberries paired with the almond. I can only imagine how delicious this was. I haven’t made a clafouti in some time and now you’ve made me realize it’s high time.
Traditional clafoutis is one of my favorite treats, but a crust and almonds make a nice addition!
Thank you for sharing your recipe at BEHIND THE CURTAIN CHALLENGE! I can’t wait to see what you create for next month! Pretzels and Caramel! ~Sheryl @ Lady Behind The Curtain~
Such a great spring/summer dessert. The cool thing is how easy it is to make.
That looks soooo good, Evelyne! A fun and delicious group!, I’m sure!
Thanks for stopping by my blog, This month’s challenge did remind me of the cheese making group you’ve joined and the cheeses I saw here, I enjoyed it a lot!
Enchanté de vous connaissez, Evelyne. Delighted to see you are including lovely recipes from around the world.
Delighted too to see your recipe for clafoutis and now know you can actually grate almond paste. What a great idea!
I didn’t realize the photo of my contribution to the Dessert Challenge and link back to my site couldn’t be included later after posting as in other groups. Love to have you take a peek at The Ninja Baker’s Petite Almond Puffs.
=)
Hello! your blog is filled with sweet things I love. That clafoutis looks amazing. You can actually call it a clafoutis tart! I have to keep coming back for more:-)
LOVE the pairing of any berry with almond and I’m imagining this entire package is divine!
Absolutely droolworthy, Evelyne.
Those look delicious. Completely worth making my mouth itch like crazy after eating.
This looks delicious Eve! But I have to say that I’m so impressed with your neat flan case! 😀