Ingredients:

• 1 1/4 pounds cherries
• 3/4 cups all purpose flour
• 3/4 cups sugar
• 1 vanilla bean, seeds scraped
• 3/4 cup whole milk
• 4 eggs - room temperature
• 3 1/2 tablespoons salted butter, melted
• 1 packet vanilla sugar (optional)
• Powdered sugar

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1. Preheat oven to 400��
2. Butter 9" tart or pie dish
3. In a medium bowl, combine sugar, flour, vanilla bean.
4. Gently whisk in milk, eggs, melted butter, & set aside.
5. Pack tightly bottom of buttered dish with cherries.
6. Carefully pour batter over cherries.
7. Sprinkle with vanilla sugar (optional).
8. Bake for 30 minutes until Clafoutis is golden browned and puffed up.
9. Let cool, sprinkle with powdered sugar.

Bon Appetit !

Recipe by��Katherine of��

Preparation time: 60 mins

Cooking time: 50 mins

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Cinnamon roll crust:

2 tsp ground cinnamon
1/3 cup (70gr) brown sugar

3 tbsp (45 gr) unsalted butter, at room temperature

1 sheet ready-rolled shortcrust pastry

flour for dusting

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Apple pie:

10 tart apples thinly sliced

juice of 1 lemon

butter for greasing

1 sheet ready-rolled shortcrust pastry

1/4 cup (50gr) brown sugar

1 tsp ground cinnamon

3 tsp vanilla extract

1 tbsp grated orange peel

1 egg, beaten

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White glaze icing:

1 cup (125gr) icing sugar

1 tbsp butter, softened

2 tbsp orange juice

1 tbsp grated orange peel

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Make the cinnamon-roll crust:

1. Combine brown sugar and cinnamon in a small bowl. Add the softened butter and mix until well combined.
2. Unroll the shortcrust pastry sheet on a lightly floured surface and spread the cinnamon butter evenly on top.
3. Roll the pie dough into a tight log.
4. Trim and discard about 1 1/2 inches (3-4cm) from both ends; cut the remaining log crosswise into 1/2inch (1,3cm)-thick pieces.
5. Arrange the pieces cut-side down in a somewhat circular shape on a floured parchment paper. Lightly dust with more flour, cover with an other baking parchment then gently roll out into a 10-inch (26cm) round. Refrigerate until ready to assemble the pie.

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Preparing the apple pie:

1. Peel and slice the apples. Toss with the lemon juice.
2. Grease the pie plate with melted butter. Line the plate with the second shortcrust pastry sheet and prick the base with a fork.
3. Arrange a first layer of apples in the dough-lined pie plate. Add brown sugar, cinnamon, vanilla and grated orange peel. Then repeat with a second layer.
4. Invert the cinnamon-roll crust on top and peel off the parchment. Trim off the the overhanging dough and pinch the crusts together. Brush with the beaten egg.
5. Bake at 400°C/200°C/Gas Mark 6, until the crust is golden brown and the filling is bubbling, about 50 minutes.

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White glaze icing:

1. Whisk icing sugar, butter and 2 tablespoons orange juice in a bowl until smooth.
2. Drizzle over the pie and brush it over the surface. Add grated orange peel.

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Crumble:

1 1/2 cups old-fashioned oats

1 cup chopped pecans

1 cup (packed) brown sugar

3/4 cup all-purpose flour

1 1/2 sticks unsalted butter, room temperature, cut into 1/2-inch cubes

Filling:

4-5 honey crisp apples (or enough to fill about 3/4^ths of the dish)

½ cup granulated sugar

2 tsp. cinnamon (or more depending on taste)

1 ½ tsp. cornstarch

Juice of 1 lemon, divided

Procedure:

Preheat the oven to 375F and place the rack in the center of the oven.

Place all of the crumble ingredients into a large bowl and use your hands��to massage everything together. Set aside.

Peel the apples and remove the core. Cut into 1/8” slices and place in a large bowl. Drizzle juice from ½ the lemon over the apples, toss together. Sprinkle the sugar and cinnamon over the apples.

In a small bowl mix together the cornstarch and the juice from half the lemon. Pour over the apples and mix together.

Pour all of the apples into the large ���ֵ羺 Pie Dish and cover with the crumble topping.��

Bake until apples are tender and topping is brown and crisp, about 45-50 minutes. Cool slightly before serving.

FOR PASTRY:

• 1 ¾ cups flour
• 1 tsp salt
• 2 tsp dried Thyme or fresh works too
• 10 tablespoons cold unsalted butter, cubed
• 1 egg yolk
• 2 tbsp ice water

FOR FILLING:

• 4 tablespoons of Dijon mustard
• 2 cups gruyere cheese
• 2 tsp Herbs de Provence
• 3 full sized tomatoes different colors, sliced
• 5-6 cherry tomatoes, different colors, sliced

FOR GARNISH:

• Kosher salt
• Freshly cracked Pepper
• 1 tbsp fresh basil, sliced into thin ribbons

INSTRUCTIONS

1. Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
2. Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
3. Roll out to about 14 x 6 rectangle, ¼ inch thick.
4. Press dough into ���ֵ羺 Tart Dish, folding over edges into the tart dish to create a thicker crust along the side. Trim dough so that it is flush with the top of the dish. Repeat the process for the second tart.
5. Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.
6. Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.
7. Fill in the gaps with the small cherry tomatoes, alternating colors.
8. Pop in the freezer for 10 mins to chill the pastry well before baking.
9. Bake at 425F for 30-35 mins until pastry is golden brown.

• Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of salt and finish with a sprinkle of fresh basil. Cut into triangles or squares