BERRY CLAFOUTIS RECIPE RECIPES

1 You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up.

2 First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.

3 Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.

4 Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.

5 Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.

6 Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.

7 To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set.

8 Remove the tart from the tin and transfer to a serving plate. Serve warm or cold.

TIPS:

Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture.

The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper.

An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.

1. Heat the butter and oil in a deep saucepan. When the butter has melted, add the onions and fry over a high heat for about 2–3 minutes. Lower the heat, cover with a lid and cook for about 10 minutes or until starting to soften.

2. Remove the lid, sprinkle in the sugar and season with salt and pepper, then fry over a high heat for 2–3 minutes, stirring. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until the onions are tender, golden and caramelised.

3. Preheat the grill to medium-high.

4. Pour in the wine and boil for 2-3 minutes to allow the alcohol to evaporate. Add the stock and herbs, then bring back up to the boil and simmer over a medium-high heat for 8–10 minutes.

5. Meanwhile, make the croûtes. Slice the baguette into 6 thick or 12 thinner slices and toast one side under the grill. Spread the untoasted side with mustard and top with cheese. Pop under the grill for a few minutes to cook until just melted.

6. Remove the herbs from the soup, check the seasoning and serve in warmed bowls with the mustard cheese croûtes on top.

Prepare Ahead:

The soup can be made up to 4 days ahead. The croûtes can be assembled up to 8 hours ahead, then finished under the grill just before serving.

Mary’s Classic Tips:

* Leave the root on when slicing the onions. It holds the onion together and helps to reduce the inevitable tears!

* A homemade stock or fresh stock from the supermarket give the best flavour for this dish; if not, a concentrated stock pot would be preferable to a powdered cube. Beef stock is traditional but vegetable stock can be substituted for vegetarians.