Plum and summer berry clafoutis tart

Serves: 8 Prepare & Cook:


  • 1 plum, thinly sliced
  • 300g mixed raspberries, blackberries and blueberries
  • 125g SpinneysFood Caster Sugar
  • 75g butter, melted, plus extra for greasing
  • 3 filo pastry sheets, halved
  • 50g ground almonds
  • 3 SpinneysFood Free Range Eggs
  • 100g plain flour
  • 150ml milk
  • 150ml double cream
  • ½ tsp almond extract
  • SpinneysFood Icing Sugar, for dusting


  1. Put the fruit and 75g sugar in a bowl. Gently toss, then macerate for 30 minutes.
  2. Preheat the oven to 180°C, gas mark 4. Grease a 24cm, 1.2-litre loose-bottomed tart tin.
  3. Place a filo sheet just off centre in the tin, allowing the pastry to slightly hang over the edge. Brush with butter and sprinkle with one-sixth of the almonds. Repeat with the remaining sheets until the tin is completely covered.
  4. Whisk together the eggs, remaining sugar, flour, milk, cream and almond extract.
  5. Scatter the fruit over the filo and cover with the batter. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Dust the clafoutis tart with icing sugar to serve.

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