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a large bowl, combine the flour, cake flour, sugar and salt.
Using a pastry cutter, blend in the butter and Crisco. Cut the
mixture until the pieces are the size of peas. Using a fork,
blend in enough of the ice water so that the dough begins to
form a ball. Using your hands, gently form the dough into one
ball. Place the dough in a bowl, cover and refrigerate for at
least one hour before using.
Remove the dough from the refrigerator and let it warm to
room temperature.
Sprinkle a board with flour. Roll the dough out into a circle
large enough to fill the bottom of a tart pan.
Spray the bottom and edges of the tart pan with a non-stick
oil such as Pam®.
Line the tart pan with the dough then trim the edges of the
pastry.
Place
the cherries in a bowl. (Do not use a metal bowl as it will
react with the cherry liqueur). Add the Kirsch and toss the
cherries to coat. Let the cherries macerate in the liqueur
at room temperature for at least one hour.
Preheat
oven to 375°.
Add the flour, salt and sugar to the bowl of the food processor.
With the processor running, add the whole eggs, egg yolks,
milk, and cream. Cut the vanilla bean in half and add the
seeds to the batter mixture.
Drain the cherries, reserving the liqueur for another use.
Place the cherries in an even layer in the bottom of the tart
pan.
Pour the batter over the cherries.
Bake the clafoutis in the oven until the top is browned and
the custard is set, about 45 minutes.
Remove the clafoutis from the oven and let it cool completely.
Dust the clafoutis with the powdered sugar then cut into wedges
and serve. Serve warm with Vanilla Ice Cream.
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