summer/spring 2016

PLUM CLAFOUTIS with CANDIED GINGER

PREHEAT THE OVEN TO 325⁰F. Grease a 9-inch tart shell with the butter and dust with 3 T of flour. Set aside. In a medium mixing bowl, whisk together the eggs and sugar for 1 minute, then add the almond powder and the remaining ¾ cup of flour, whisking until just combined. Whisk in the cream, milk and ginger to the batter and set aside. This batter is best when made ahead and kept, covered, in the refrigerator overnight.

To bake, place the tart shell on a cookie sheet tray and arrange the plums, cut side-up around the tart shell. Gently pour in the batter--it should not come to the top, because it will rise slightly as it bakes. Bake in the oven for 25 minutes or until the top begins to set. Remove the tart (on the sheet tray) from the oven and sprinkle the top with the candied ginger, then return to the oven and continue baking another 10-15 minutes, or until the center is firm. Remove from the oven and set aside to cool completely. To finish, dust generously with powdered sugar.

SERVES 8-10

1 T butter, softened

3 T+ ¾ cup all-purpose flour

4 eggs

½ cup + 1 T sugar

1 cup almond powder

1 cup heavy cream

1 cup whole milk

1 tsp. grated fresh ginger, or ½ tsp. ground dried ginger

4-6 ripe plums (can be various sizes and colors), halved and pitted

2 T chopped candied ginger, (also called crystalized ginger)

¼ cup powdered sugar