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Raspberry Clafouti
Serves: 8

5 tablespoons softened butter
1/3 cup sugar
1 egg
pinch salt
1 1/4 cups flour

1/4 cup + 3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons finely ground skinless blanched almonds
2 eggs
2 egg yolks
2/3 cup heavy cream
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 pint fresh raspberries

fresh raspberries
toasted, sliced almonds
powdered sugar

Heat oven to 350 degrees F. Process butter and sugar till creamy.
Add egg and salt. Process. Add flour. Pulse till blended. Press
dough evenly over bottom and up sides of 9 inch tart pan with
removable bottom. Freeze 15 minutes till firm. Bake 25 minutes or
till golden around edge. (Crust may puff in center but will settle
as it cools.) Cool in pan on rack.

Whisk sugar, cornstarch and ground almonds in a medium bowl to
combine. Whisk in eggs and egg yolks. When blended whisk in cream,
milk and vanilla. Refrigerate. Place tart pan on a baking sheet.
Sprinkle on raspberries. Place sheet in oven. Pour filling over
raspberries. Bake 25-30 minutes till custard is set and puffed
slightly around edges. Cool. Remove side of pan. Garnish with
berries and almonds. Dust with powdered sugar. Serve warm or at
room temperature with whipped cream.

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