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Blackberry and Hazlenut Clafoutis

( This also works well with pears, use about three peeled and sliced instead of the blackberries.)

200g Caster Sugar
100g Flour
125g Shelled Hazlenuts
1 teaspoon. Baking Powder
100g melted butter
3 Eggs
250g Blackberries


First put the hazlenuts on a baking sheet, then bake them in a hot oven for about 5 minutes.
Tip them into a tea towel and once they are cool enough to handle rub them well in the cloth to take off any loose skins, discard these and then chop the hazlenuts in a processor until they are fine.
Mix these together the sugar, flour and baking powder in a bowl.
Make a well in the centre.
Break the eggs into the well and beat them with a whisk gradually
Incorporating the dry ingredients.
As the mixture thickens add the melted butter..
Pour this mixture into a tart tin or quiche tin ( not one with a removable base)
Push the blackberries one by one into the batter.
Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.
Serve warm from the tin.



September 3, 2007 06:59 PM | 0 Comments
  Martin Dwyer
Consultant Chef