My strawberry, rose water and pistachio clafoutis

Strawberries are in season and because I kind of have a little bit of an allergic reaction when eating them ( spots on my face),  it’s better when I eat them cooked: clafoutis it is!

I rummaged through my pantry and found a tin with stale pistachios and Greek rose water  ( I need some more Nia) – great combo! Add some flour, milk and eggs et voila … clafoutis we have. It does not need much sugar as the strawberries are quite sweet and when cooked become all jam like.

CLAFOUTIS – a traditional French dessert where fruit is baked in a buttered dish with a fanlike batter poured over, generally served lukewarm and made with cherries. It’s a very easy bake and who doe snot like flan!

STEP 1: Clean and cut the strawberries in half, lay them flat on the bottom of a cake dish, if you are using a tin dish, butter it first. I used my Le Creuset ceramic pie dish of 24 cm without buttering it first and worked fine. Sprinkle over some chopped pistachios and spritz rose water over the strawberries.

STEP 2: Add the sugar and eggs to a bowl and whisk (by hand or power tool) until frothy and the mixture has become light pale in colour. Add the flour and with a spatula mix to combine, add the milk and whisk to combine. Pour the mixture int the baking dish over the strawberries.

STEP 3: Add more strawberries so some pop out a little from the batter. Sprinkle chopped pistachios along the edge of the tart. Bake for 30 to 35 minutes in pre-heated oven at 180 C. Cover with foil for first 15 minutes if your oven tends to burn the edges of your cakes (mine does).

 

My strawberry, pistachio rose water clafoutis

Yield 1 pie

Ingredients

  • 300 gr strawberries
  • 250 gr milk
  • 100 gr all purpose flour
  • 2 table spoons sugar 
  • 3 eggs
  • rose water
  • handful of pistachios, chopped

Instructions

  1. Clean and cut the strawberries in half, lay them flat on the bottom of a cake dish, if you are using a tin dish, butter it first. I used my Le Creuset ceramic pie dish of 24 cm.
  2. Sprinkle over chopped pistachios and spritz rose water over the strawberries.
  3. Add the sugar and eggs to a bowl and whisk until frothy and mixture has become light pale in colour.
  4. Add the flour and with a spatula mix to combine, add the milk and whisk to combine.
  5. Pour the mixture in the baking dish over strawberries.
  6. Add more strawberries so some pop out a little from the batter. Sprinkle chopped pistachios along the edge of the tart.
  7. Bake for 30 to 35 minutes in pre heated oven at 180 C. Cover with foil for first 15 minutes if your oven tends to burn the edges of your cakes (mine does).
  8. Serve lukewarm with some cream or yogurt. 

Notes

on www.leeksandhighheels.com by Sandra Slawinski


not paid to post; used my own Le Creuset tart dish, vintage forks and pie server found at a vintage market somewhere, pink kitchen towel from ZaraHome. Plates, no idea where I got them from, had them for ages. 

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