Clafoutis Aux Cerises Limousin - Clafoutis Limousin-Style

This tart is traditionally made with cherries, however when cherries are unavailable or not in season, blueberries can be their replacement. In this case, I used blueberries since cherries weren't in season. I like blueberries, actually I like berries in general especially raspberries. Strawberries are sometimes too sour for me, but when they are riped I can devour many!

Here is a picture of this tart before I topped it with powdered sugar. It's actually not as appealing.



You can also arrange the blueberries to make shapes and symbols before you pour in the filling. Since I like blueberries I just filled the tart shell up with as many as possible. This tart was devoured in two days! Did I mention that it tasted good?

Now I'm curious on how this tart taste with the cherries instead.

Ingredients

• tart dough: pate sucree, pate brisee, or pate sablee
• milk
• vanilla bean
• heavy cream
• eggs
• granulated sugar
• cherries (or blueberries, when cherries are not available)
• powdered sugar, for finishing