Jumble Berry Clafoutis
Makes one 9-inch clafoutis.
1 ounce (2 tablespoons) unsalted butter, melted
1 pound assorted fresh blueberries, blackberries, raspberries, and strawberries
3 ounces almond paste, cut into small pieces
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon fine sea salt
4 whole eggs
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
â€¢ powdered sugar
Preheat oven to 350Â°F.
Generously butter a 9-inch Clafoutis dish. Wash and gently pat the berries dry. Hull the strawberries, and quarter them. Place all of the berries in the buttered dish.
In a food processor fitted with a metal blade, combine the almond paste, sugar, flour, and salt until the almond paste is in very small pieces. Transfer to medium-size mixing bowl.
Add eggs to the dry ingredients and whisk until well combined. Add the milk and extracts.
Pour the custard over the berries. Bake clafoutis until set in the center, about 30 minutes. Cool slightly, and sprinkle with powdered sugar before serving.
Make IT Ahead: This custard is best served the day it is made.
Note: Clafoutis may be baked in heavy-bottomed 9-inch pie dish for 45 minutes.