Dictionary.com pronounces “clafoutis” as Klah-foo-tee and defines the dessert as “a tart made of fruit, especially cherries, baked in a thick, sweet batter.” I define is as absolutely delicious, and Cherry Clafoutis is the perfect way to use the beautiful cherries that are now in season. I believe home-cook-turned-TV-icon Julia Child first introduced this dessert to Americans after she had spent time living in France.
I’ve seen recipes for this custardy fruit tart call for all different measurements of flour and sugar. Some recipes call for melted butter, others do not. I wasn’t sure which recipe was best. That’s why I decided to nail down this recipe for myself. The end result of the recipe below is a wonderful, fruit-filled, custardy delight that will have your friends and family screaming for another slice. You can serve this warm, at room temperature, or chilled.
Easy Cherry Clafoutis
- 1 tablespoon butter for greasing the dish
- 1 lb. stemmed and pitted fresh cherries
- 3 eggs
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 tablespoon vanilla extract
- Confectioners Sugar for dusting (optional)
- Preheat oven to 350° F. Use the 1 tablespoon of butter to grease the bottom and sides of a 10-inch quiche pan. Set the pan aside.
- Wash, dry, stem and pit the fresh cherries. For a tart filled with fruit, there should be 1 pound of pitted fruit for the tart so start out with over 1 pound. Add the cherries to the tart pan and spread into an even layer.
- Crack the 3 eggs into a bowl and beat with electric mixer until well combined. Add the sugar and beat for 1 minute.
- Add the 1/4 cup melted butter, heavy cream, milk, flour, salt, and vanilla extract to the egg mixture and beat until all ingredients are combined.
- Pour the batter over the cherries. Bake for 45 to 50 minutes or until the top is puffed and golden. The Clafoutis will deflate as it cools. Top with confectioners sugar if desired.
Feel free to substitute other fruit for the cherries—blueberries, blackberries, raspberries, sliced peaches, strawberries—any fruit that is in season. I have made this with frozen berries. The result tastes just as delicious. However, it isn’t as pretty as when using fresh fruit because frozen fruit tends to bleed its juices into the custard.
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This month, I’m celebrating Christmas in July by pricing my 3 holiday romances at just 99¢. I hope the books will help you ho-ho-ho your way through the rest of the month.
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