Wonderful Clafouti with pate sucree

Almond Sweet pastry

1. 200.0g plain flour
   
   
2. 175.0g ground almonds
   
   
3. 175.0g golden caster sugar
   
   
4. 200.0g cold butter , diced
   
   
5. 1 egg yolk
   
   

Place all ingredients into a food processor and pulse till you get a sand texture, remove and kneed for 5-7 minutes.

Wrap in plastic and rest in fridge for 5 minutes
Remove from fridge, line shells and blind bake at 160C for 12 minute

Clafouti

1. 85.0g flaked almonds , lightly toasted
   
   
2. 25.0g plain flour
   
   
3. Good pinch salt
   
   
4. 140.0g caster sugar
   
   
5. 3 large eggs
   
   
6. 4 large egg yolks
   
   
7. 375.0ml cream
   
   
8. 375.0g blueberries
   
   
9. sifted icing sugar , to dust
   
   

Grind the almonds to a very fine powder in a small food processor then blend in the flour and salt. Add the sugar, whole eggs, yolks and Whizz until creamy smooth. (If you're making ahead, tip the batter into a jug at this point and store in the fridge for up to 24 hours.)

When ready to cook, preheat the oven to 180C, scatter the blueberries in the bottom of pastry shells and pour mixture over them finish with a few over the top as well.

Bake for 18-20 minutes, or until risen and lightly firm. Dust with icing sugar and serve warm. 

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