Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway.  This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently.  It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course.  I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.


While making a pie or tart from scratch using your own home made pastry is great sometimes it’s just a lot easier and quicker to use bought pastry.  This plum tart recipe uses sheets of puff pastry which are blind baked before the filling is added.  Blind baking isn’t particularly hard to do, but some people find it a bit daunting. Although Mum must have blind baked quite a lot of pies in her day I like that she took the trouble with this recipe to still set out  the steps needed.

Easy Plum Tart