Season after season we are enchanted by mother nature and her offerings. Bud to bloom to harvest, the annual flowering cycles are an excuse to gather your friends, indulge and celebrate in edible accord. Together, with The Kitchen for Exploring Foods, we are sharing a deliciously ripe tart recipe that translates throughout every season and makes for the prettiest addition to your brunch table!
Fruit & Almond Clafoutis
Yields: 8 servings
*Dairy & Gluten Free
¾ Cup Whole Raw Almonds
8 Medium Fresh Apricots, split in half *
2 Slim Stalks Rhubarb, cut into 2” pieces *
Coconut Oil, for greasing the pan
2 Tbsp Brown Rice Flour
¾ Cup Coconut Sugar
1 Vanilla Bean, split lengthwise, seeds scraped out and reserved (or 1 tablespoon vanilla extract)
2 Large Farm Fresh Organic Eggs
2 Large Egg Yolks
1 Cup Full-fat Coconut Milk
Pinch of Fine Sea Salt
1 Tbsp Micro Orange Zest
1 Tbsp Almond Extract
2 Tbsp Amaretto
Preheat the oven to 350 degrees.
Spread the almonds on a baking sheet, and bake until fragrant, about 15 minutes. Remove from the oven and let cool. Leave the oven on.
Rub a little coconut oil on the bottom and sides of a 9-inch tart pan or other shallow ovenproof baking dish. Scatter the fruit in the pan.
In a food processor, pulse the cooled, toasted almonds until very finely chopped, so that they resemble sand – but don’t go too far or you’ll have almond butter! Add the brown rice flour, coconut sugar, vanilla seeds, eggs, egg yolks, coconut milk, and salt. Blend until smooth.
Pour the batter over the fruit and bake for 45 minutes until the top is golden brown. Serve warm.
*Feel free to substitute with the freshest seasonal fruit available…cranberries, persimmons, cherries, plums, and pears all work well!
As seen in Flutter Magazine, Issue No. 17
Photography: Michelle Beller | Film Processing: Richard Photo Lab | Recipe + Beverage Design: The Kitchen for Exploring Foods | Floral Design: Flower Wild | Prop Styling: Stephanie Fowler | Dishware / Flatware / Linens: The Ark | Location: Kilcoyne Lilac Farm
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