Apple and Tansy Clafoutis

19th March 2013

Thought I’d make a dish using the Tansy that we talked about yesterday. This is a reworking of a classic French recipe which would normally use plums or cherries, it was inspired by a recipe simply called “A Tansy” in my copy of Roger Phillips’ Wild Food .
Apple & Tansy Clafoutis
Ingredients (serves 4)
  • 75 g  plain white flour, sifted
  • 100 g caster sugar
  • 3 eggs
  • 300 ml  milk and/or cream
  • 450 g  apples, peeled, cored and sliced
  • 50 g sultanas or raisins
  • 1-2 teaspoons of finely chopped young Tansy leaves

Pre-heat your oven to 200°C (180°C for fan ovens).  Mix the flour, 50g of the sugar and the eggs in a bowl then add the milk/cream and whisk until the batter is smooth.  Put the sliced apples, sultanas and finely chopped Tansy into an oiled oven proof dish and sprinkle over the rest of the sugar reserving about 1 tablespoon. Pour over the batter then bake in the oven for 40-45 minutes until golden brown and well risen.  Dust the top with the reserved sugar and serve hot with cream or ice cream.

Using just 1 or 2 teaspoons of Tansy just gives the dish an interesting, almost boozy,  flavour in the background, but it’s very strong so don’t be tempted to overdo it.  Also remember that Tansy shouldn’t be consumed during pregnancy.

Kev Palmer


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