Clafoutis à la Fraise

I have a new piece appearing today on NPR's Kitchen Window: it is a recipe for strawberry clafoutis, to which I've added, as a free! no-strings-attached! bonus, an easy recipe for strawberry coulis.

(If you've missed them, my previous contributions to Kitchen Window include:
~ Mango Scallop Tartlets
~ Pear Pastilla
~ Cheese Course 101
~ Fresh Herb Muffins
~ Cherry Soup with Hazelnut Rosemary Tuiles
~ Artichoke and Goat Cheese Mille-feuille
~ Asparagus Confit with Almonds and Rosemary
~ Chocolate and Candied Ginger Tartlets)

You will find the metric measurements for the clafoutis and coulis below.

Note: the amounts were slightly rounded up or down to make them easier to work with (who wants to measure 56.69 grams butter?), but this won't affect the finished product -- clafoutis is a pretty flexible kind of guy.

Clafoutis:
- 55 g unsalted butter
- 600 g fresh strawberries
- 60 g all-purpose flour
- 50 g whole blanched almonds
- 100 g granulated sugar
- 1 tablespoon cornstarch
- A pinch of salt
- 3 large eggs
- 185 ml milk
- 1 tablespoon light rum (optional)
- Confectioner's sugar
- Oven temperature: 180° C

Coulis:
- 200g fresh strawberries
- 2 tablespoons sugar
- 2 tablespoons water