A modern look at this French country dessert.
Step 1: Preparation
Unroll the dough into a 7 7/8 inches (20cm) loose-bottom tart pan, and place it in the fridge whaile you prepare the filling. Peel the pears, cut them in four, and remove the core. Cut them into pieces.
Heat the honey in a pan. Once it becomes frothy, add the pears. Reduce the heat and allow the pears to brown for about 20 minutes, stirring occasionally. Drain and allow to cool.
Preheat the oven to 356°F (th. 6). Combine the eggs, egg yolks, and sugar in a mixing bowl. Add the potato starch and then the heavy cream.
Arrange the pears over the tart crust, and sprinkle with the almonds. For the egg mixture over the top and bake for 45 minutes.
Step 2: Finishing and serving
When the clafoutis comes out of the oven, sprinkle it with powdered sugar and allow to cool slightly. Unmold and serve warm.
"You can make this clafoutis with whatever fruits you like (apples, figs, apricots, etc.) You can also replace the honey with maple syrup. If you cook the pears whole, peel them but leave the stem in tact for a prettier presentation."
This recipe comes from the book "La cuisine de Robuchon par Sophie" published by Éditions Alain Ducasse.
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