Thursday, September 22, 2011

Plum Flognard

This recipe is adapted from the cherry clafouti recipe I found in Joy of Cooking (but I'm not doing the quotes thing like I normally do because I just remember how it goes in my head). I had a billion plums sitting in the fridge that were decent, but not ideal for eating out of hand. Or maybe I just got spoiled while I was on vacation eating fruit as it came off trees (literally) and now grocery story fruit isn't all that impressive to me.

4 eggs
3/4 - 1 cup sugar or vanilla sugar
1 cup milk
2-3 tablespoons vanilla (I use a lot; you use less if you like)
2 teaspoons salt
3/4 cup pastry or all-purpose flour
1 pound or so of plums, cut in half and pitted but not peeled

Whisk eggs with sugar until frothy. Add milk and vanilla and beat until smooth, then add the salt and flour and whisk until it's mostly not lumpy anymore. Put the plums, cut side up, in a large Pyrex pie plate so that they're all touching each other and form a solid layer of plum on the bottom (or whatever pie or cake plate you prefer) and pour the batter over the plums. Put it in the oven and turn it on to 375F (or you can be cooler than me and actually preheat your oven). Once it's heated, give it ten more minutes to bake then turn the oven down to 350F. It should take another 30-40 minutes to bake, and it'll be done when a tester comes out of the center clean. Serves 4-8.*

*I'm told that if you sprinkle powdered sugar over it and flame the top of it it's quite delicious like that as well, but I wasn't home when that happened so I didn't get to taste it.

2 comments:

  1. This really looks great. It will be on the table this weekend.

    ReplyDelete
  2. Oh, wonderful, Jan - I hope you enjoy the tart!

    ReplyDelete