Strawberry Pistachio Clafoutis

Who said that a French Clafoutis should be made only with cherries? Cherry season has perhaps started in France, but let’s first celebrate the most sweet, shiny seasonal strawberries with a Strawberry Pistachio Clafoutis. 

Strawberry Pistachio Clafoutis

With some desserts, I’m fussy – especially with French Clafoutis, a speciality of the Limousin in France. In my honest opinion, a clafoutis is a light, set eggy custard that’s perfumed with fresh seasonal fruits (traditionally made with cherries – see this classic Cherry Clafoutis Recipe with a hint of almonds) and not a stick-to-the-top-of-your-mouth heavy cake-like dessert that can taste of too much flour.

I urge you to try this twist to the classic – not unlike the Raspberry Clafoutis with Lemon Verbena – where I’ve replaced the flour with fragrant pistachios.

pistachio-strawberry-tart

Strawberry Pistachio tartlets from ‘Teatime in Paris’

Strawberry and Pistachio Desserts

If you’ve been following the recipes on le blog, you’ll notice that strawberry and pistachio are one of my favourite flavour combinations.

Haven’t tried this combination yet?

Then do try this strawberry pistachio panna cotta (serve with pistachio macarons and it’s heaven!), or the strawberry and pistachio tartlet recipe from the tart chapter in ‘Teatime in Paris‘. I’m sure you’ll be concocting many more of your own twists with this combination in your recipes.

 

Fresh Strawberries

The other day at the market in Saint-Germain-en-Laye, I simply got carried away.  Well, tell a Scot there’s a promotion or special price for 4 packs of sweet-smelling strawberries and I pounced on these Fraises de Charlotte like they’d go out of fashion tomorrow. Needless to say, the last couple of batches were just ever so slightly fatigué, so baking them at this ‘just becoming tired’ stage is perfect for making this Strawberry Pistachio Clafoutis.

I do stress that you use fresh strawberries and not frozen for this recipe, so that all the flavours are at their best.

Strawberry pistachio clafoutis

Adding in some wild strawberries to fill in the gaps!

 

I still can’t believe that we’ve been blessed by the birds spreading a carpet of wild strawberries (fraises des bois) in the garden this year.  I thought that mint in the herb garden took over the other plants, but I’m now surprised to see the strawberries popping up in all nooks and crannies, as we say in Scotland.  They’re like tiny voilet-tasting bonbons.

strawberry pistachio clafoutis

Bubble, bubble, out of the oven

 

In this strawberry pistachio clafoutis, it’s the strawberries that dominate: baking strawberries in this way intensifies the flavours – it’s incredible! The pistachio is quite subtle but adds that extra intrigue to the fruit, plus helps to soak up the juices too.

Please note, that for all my recipes, I encourage you to weigh out your ingredients using a digital scale (find out why in this post), so that you have continued successful results each time you make this.

Strawberry Pistachio Clafoutis Recipe

5 from 2 votes
Strawberry Pistachio Clafoutis
Strawberry Pistachio Clafoutis
Prep Time
15 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
45 mins
 

Strawberry Pistachio Clafoutis, a delicious twist to the classic French cherry baked custard dessert using sweet fresh strawberries and pistachios to soak up the juices- and it so happens to be gluten free too.

Course: Breakfast, Dessert, teatime
Cuisine: French
Keyword: clafoutis, pistachio, strawberry, gluten-free,
Servings: 6 people
Calories: 273 kcal
Author: Jill Colonna
Ingredients
  • 200 g (7 oz) fresh strawberries washed, hulled & cut in 2 if big
  • 4 medium organic eggs
  • 1 organic egg yolk
  • 70 g (2.5oz) sugar + 1 tbsp for the dish
  • 170 g (6oz) single or pouring cream
  • 50 g (1.75oz) ground pistachios (pistachio flour)
  • few drops bitter almond extract (optional) (even better, pistachio extract)
  • 15 g (0.5oz) butter for the dish
Instructions
  1. Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).

  2. Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly.  Lay the strawberries over the surface in one layer.

  3. In a bowl, whisk together the eggs, yolk, sugar, cream, ground pistachios and extract, if using.

  4. Pour this egg mixture over the strawberries and bake in the oven for 30 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on baking tray to catch any sticky juices that could run out, if too full.

  5. Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.

Recipe Notes

Matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.

 

Jill Colonna

MadAboutMacarons.com

strawberry pistachio clafoutis

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Have you made any more of the recipes from le blog or fancy making this French Clafoutis dessert?  Please do leave a comment below or take a picture and hashtag it #MadAboutMacarons.  I love to see your creations on Instagram and Facebook.

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Thanks so much for popping in!

French peonies from the market

Let me leave you with some peonies I picked up at our local market – to say thank you for following and for making the recipes!  Don’t forget there’s more on Instagram…

 

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Pastéis de Nata Portuguese Custard Tarts Recipe

After tasting the exquisite Pastéis de Nata from Comme à Lisbonne in Paris, I just had to make these delicious Portuguese custard tarts at home. Besides, it’s a great egg yolk recipe!

Pasteis de nata egg yolk recipe

In true lazy gourmet style, I cheat and use ready-made puff pastry.  There’s nothing wrong with that. Just remember to use a good quality all-butter puff pastry. I use either defrosted (here in France, Picard do a good frozen puff), or ready-rolled (these are in packets of 230g and so easy to use). If you can’t find ready-rolled, just roll out the pastry to 3-5mm thickness and cut out your circles according to the recipe below.

One factor that’s not easy to control is the traditional extra hot oven needed to make traditional sized custard tarts more genuine looking.  As not all of our home kitchen ovens can go up as high as professional ovens to give them that beautifully scorched look, put it as high as you can – and keep an eye on them!  I’d suggest 7-10 minutes if it’s very hot, otherwise for about 10-15 minutes.

pasteis de nata recipe

PASTÉIS DE NATA RECIPE

Recipe inspired by Denise Browning at From Brazil to You, who adapted it from the cookbook, “Cozinha Tradicional Porguguesa”. Denise made mini tarts, whereas I made a slightly bigger, more traditional size like they serve at Comme à Lisbonne. So I used half quantity to fill regular muffin moulds, and cut down the sugar slightly, using a vanilla pod/bean instead of the extract.

Makes 12 tartlets (using 2x 6-cavity non-stick muffin moulds @ 7cm diameter)

Preparation Time: 30 minutes
Baking Time: 8-15 minutes (depending on your oven)

Ingredients:

4 egg yolks
80g sugar
15g cornflour/cornstarch (a lightly heaped tablespoon)
1 vanilla pod/bean, scraped of seeds*
250ml whole milk
230g puff pastry (1 pack of ready-rolled or a pack of frozen puff, defrosted)
Powdered cinnamon (to serve)

* 1 tbsp vanilla extract

1. Chill a bowl in the fridge. Put the egg yolks, sugar, cornflour and vanilla seeds (scraped from a pod cut in half down the middle horizontally) in a saucepan and mix well using a balloon whisk until you have a creamy paste. Gradually add the milk, whisking until mixed well together.

2. Put the pan on a medium heat and whisk constantly until the mixture thickens.  Remove pan from the heat. (If you don’t use the vanilla pod, add the extract at this point). Transfer the custard to the chilled bowl and immediately cover it with cling film to prevent a skin from forming. Set aside to cool.

3. Lightly oil or butter the muffin moulds and preheat the oven preferably to the highest setting – I used  250°C/480°F/230°C mark 9.

4. On a lightly floured surface – roll the pastry if needed – using a cookie cutter or glass (about 9cm diameter, slightly bigger than the 7cm diameter muffin cavity), cut out discs and press them into each cavity.  Spoon in the cooled custard about 3/4 to the top then bake for 7-10 minutes.  Keep an eye on them!

making portuguese custard tarts

5. Leave to cool in the moulds/tins for about 5 minutes then turn them out on to a wire rack.

Portuguese custard tarts and macarons

A baker’s loop. Use yolks for the custard tarts and macarons for the whites…

Serve them slightly warm and lightly dusted with cinnamon.

Pasteis de nata portuguese custard tarts

P.S. As large quantities of egg whites were used for starching clothes in the monasteries and convents around the 18th Century, the monks discovered this delicious way of using up the egg yolks and so a legendary Portuguese pastry was born!  And just for the record, I don’t starch hubby’s shirts with egg whites. Macarons are much better fun!

Click here for more about Pasteis de Nata and how popular they are!