Peach clafouti
Chef: Michael Voumard
Try this with the: Noble Rot Riesling
Pastry
Ingredients
240g plain flour
1 pinch of salt
1 tbsp sugar
180g butter
60ml cold water
Poached Peaches
Ingredients
1.5L water
500g sugar
¼ vanilla bean
6 medium peaches
Custard
Ingredients
120ml cream
120ml milk
¼ vanilla bean
4 eggs
170g sugar
Method
Place the flour on the bench, sprinkle over the salt and the sugar. Chop the butter through the flour until it resembles coarse breadcrumbs. Add the water and combine to form a pastry. Place in the refrigerator to rest for at least 2 hours.
On a well-floured surface roll out the pastry to 2mm thickness. Line a fluted flan tin with the pastry. Return to the fridge to rest.
Bring sugar, water and vanilla bean to the boil; add the peaches and reduce to a simmer for 5 minutes. Allow peaches to cool in the syrup then peel and cut in half. Drain on paper towel.
Take the flan tin pastry from the fridge and bake blind at 220C for 20 minutes.
Meanwhile, prepare the custard. Boil the cream, milk and vanilla bean together. Whisk the eggs and sugar together; pour on the boiling cream/milk mixture and stir thoroughly.
Place the peach halves onto the cooked pastry case, then fill the tart with the custard and bake at 200C for 25 minutes.