Clafoutis Tartlets with Gooseberries

Ingredients

• 275 g spelt flour type 630
• 2 tbsp spelt flour type 630 (for dusting)
• 120 g butter (+1 tsp for the tins)
• 40 g powdered sugar from raw cane sugar
• 1 egg yolk
• 1 pinch salt
• 250 g gooseberries
• 1 vanilla pod
• 150 ml Milk (3.5% fat)
• 1 organic orange (zest and juice)
• 70 g raw cane sugar
• 2 Eggs

Instructions

1. 1.

   Knead 200 g flour with 120 g butter in small pieces, powdered sugar, egg yolk, and a pinch of salt into a smooth dough, adding cold water as needed. Cover and chill for 30 minutes.

2. 2.

   Brush the tins with remaining butter. Roll out the dough on a floured surface to about 5 mm thickness and cut circles (≈14 cm diameter). Place in the tins and press firmly against the bottom and rim. Line with parchment paper and top with gooseberries, then bake preheated oven at 180 °C (160 °C fan; gas 2–3) for 10 minutes. Remove paper and berries, let tartlets cool for 5 minutes; keep the oven on.

3. 3.

   Meanwhile, clean and dry the gooseberries. Split the vanilla pod lengthwise and scrape out the seeds. Whisk remaining flour with milk, vanilla seeds, orange zest, and 50 g sugar until smooth. Fold in eggs, pour batter into tins, add gooseberries, and bake for about 25 minutes until golden brown.

4. 4.

   For the syrup, simmer orange juice with remaining sugar in a pot over low heat for about 5 minutes until syrupy.

5. 5.

   Let tartlets cool for 5 minutes, release from tins, and drizzle with syrup. Serve warm or chilled.