Pierre Franey - Cooking in France Clafouti aux poires (Custard Tart with Pears) - FineCooking.com

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Pierre Franey - Cooking in France Clafouti aux poires (Custard Tart with Pears)

Pierre Franey - Cooking in France Clafouti aux poires (Custard Tart with Pears)

Pierre Franey - Cooking in France Clafouti aux poires (Custard Tart with Pears)

By CulinaryKizzy, member

April 3rd, 2009

Foods that I love to eat and those that are also considered 'sinful' fall in the dessert section. Some of the classic desserts on world table are the desserts that I have adapted for mini or down-sized or individual serving versions. It provides the advantage of limiting the portion while baking in individual ramekins and at the same time is fun to make at home since I can adjust the recipe to my liking.

 

Here is one such classic: French Clafouti. When downsizing a recipe, especially of a baking good, you can;t just halve the ingredients and pray for good results. the baking time and temperature adjustments are a given; but a good amount of thought has to be provided for the ingredients as well since the original recipe is baked as a 9.5 inch pie and I am reducing it by almost a quarter. This is an adaption and the original recipe is the inspiration for trying this put in my oven.

For detailed adapted recipe, follow this link: http://culinaryannotations.blogspot.com/2009/04/clafouti-aux-poires-custard-tart-with.html

Recipe Used: My own design - Pierre Franey’s Cooking in France Clafouti aux poires (Custard Tart with Pears)


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