Raspberry Bake
Raspberry Bake
I wanted to bake something special for a staff meeting at my home a few nights ago. I had bought a box of frozen raspberries when they were on special and they were sitting in my freezer, begging to be reinvented. This is what I came up with and it was such a hit, I didn’t even get a slice. The group ate every bite. I took that as a compliment.
Use this same recipe with whatever your favourite berry or berries are. The rest of the ingredients are your standard pantry items. I must say, it makes an elegant tart that you can serve to the most discerning guests. A traditional version of this recipe is called a Clafoutis. That’s a french custard flan that is made with cherries. It is kind of like a sweet quiche. Here is my raspberry version
Recipe: Raspberry Bake
Ingredients
- 1 1/2 cups of flour, divided
- 1/2 tsp. of salt
- 1/2 cup of butter
- 2 tbsp. of whipping cream
- 1/2 cup of sugar
- 3 cups of fresh or frozen raspberries
- 1 cup of sugar
- 1 tbsp. of flour
- 2 eggs
- 1 cup of whipping cream
- 1 tsp. of vanilla
Instructions
In a bowl, combine 1 cup of flour and the salt; cut in the butter until the mixture resembles coarse crumbs. Stir in the cream and then press into the bottom of a well-greased 10 inch springform baking pan. Combine the sugar and remaining 1/2 cup of flour and sprinkle over the crust. Arrange the raspberries over the crust. In a small bowl, combine the remaining sugar and flour and stir in the eggs, cream and vanilla. Whisk the mixture until smooth and pour over the berries. Bake at 375 degrees for 40-45 minutes or until lightly browned. Serve warm.
Microformatting by hRecipe.
