Summer clafoutis tart with peach and vanilla
Chefs Julie Savage and Gerard Devine of Avoca’s Belfast store share some seasonal treats from the shop’s latest cookery book
What you'll need
5 ripe peaches, sliced
3 large eggs
1 large plump vanilla pod, split lengthwise and seeds removed
4tbsp caster sugar
3tbsp plain flour
1 quantity sweet shortcrust pastry (below)
For the shortcrust pastry
225g plain flour
150g butter, diced
25g caster sugar
2 egg yolks
A little cold water
Pre-heat oven to 160°C/gas 3/310°F. Roll out the pastry in a circular shape until it is large enough to line a 24x4cm loose-bottomed tin. Line the tin with the pastry and then place a sheet of baking parchment over the base and sides, fill with baking beans and bake in the oven for 20 minutes. Remove from the oven, reserving the baking beans and the parchment to re-use, brush the base and sides with a little beaten egg and return to the oven for a couple of minutes.
Meanwhile, in a bowl, whisk together the eggs, vanilla seeds, sugar and cream. Sieve the flour into the egg and mix well to ensure there are no pockets of flour. Fan the sliced peaches in a circle around the side of the par-cooked pastry shell, pour the custard over the fruit. Transfer back to the oven for a further 25-45 minutes, by which stage your tart should have set but have a slight wobble in the middle.
To make the shortcrust pastry, sift the flour into a bowl in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar, then mix to dough with the egg yolks and a little cold water if necessary. Wrap in clingfilm and leave to rest in the fridge for 20-30 minutes. Roll out on a lightly floured work surface when you are ready to use it.
This is delicious hot or cold with some vanilla ice cream or some softly whipped cream.
A Year at Avoca is available from Avoca in Arthur Street, Belfast, £21.95