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.
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.