Page 129 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Cherry Lavender Clafoutis

MAKES 1
(11- /28- )

,
. Adding lavender allows for a subtle floral
essence to come through without going so far as to taste of perfume.
The tradition of this tart’s native land, the Limousin region of France,
maintains that the pits should remain in the cherries when baked in

the tart. I’m going to ask—no, I’m going to insist—that you pit those
cherries, because I know when I tuck into a tart, I’m going to bite
down with relish, pit or no pit. And when given the options of going to
the dentist or having another piece of tart, I’m going to choose the
tart every time. So pit those cherries and have a second slice of pie.

cherries 1 pound 455 g
Sweet Tart Dough (page 30) ½ batch

whole milk ¾ cup 180 ml
heavy cream ½ cup 120 ml

food-grade dried lavender 1 ounce 30 g
(preferably organic)
all-purpose flour 2 tablespoons 15 g

granulated sugar 1 cup 200 g
salt ¼ teaspoon 1.5 g

vanilla bean paste 1 teaspoon 5 ml
eggs 3

confectioners’ sugar, for ¼ cup 25 g
sprinkling

1
. Preheat the oven to 350°F (175°C). Set aside a handful of
especially pretty cherries, with stems, to use for decoration. Stem
and cut the rest of the cherries in half, removing and discarding the

pits; set the cherries aside.