Cherry Clafoutis

By • July 4, 2009 • 7 Comments


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Author Notes: A cross between a flan and a tart, clafoutis is one of the simplest French pastries to make. Some chefs choose not to pit the cherries, because they impart a better flavor to the tart, but I don’t like having to worry about breaking my teeth while savoring dessert. The choice is up to you! This is also a nice treat for breakfast, as it's not overly sweet the way clafoutis can often be.lauren

Food52 Review: Whether you call it "Cla-foo-TEE," "Cla-FOO-tee," or even "Cla-FOO-tis" (yes, we've heard this last pronunciation uttered with unabashed confidence), this eggy French dessert can be tricky to get right. Lauren's version is simple, not too sweet, and tender where others are either gooey or tough. Although we were intrigued by the idea of un-pitted cherries lending better flavor, we decided we didn't want to worry about chipped molars and pitted ours. When cherry season is over, try this recipe with berries instead. - A&MA&M

Serves about 6

  • 1/2 pound cherries, pitted
  • 3 eggs
  • 1/3 cup flour, plus extra for dusting the pan
  • 1/4 cup sugar
  • 1 cup whole milk
  • 1 teaspoon baking powder
  • powdered sugar, for dusting the pan
  • butter, for greasing the pan
  1. Preheat the oven to 350 degrees F. Butter and flour a pie pan or other round baking dish that measures at least 2” high and 9” wide. Scatter the cherries evenly about the pan.
  2. In a mixing bowl, whisk together the eggs and flour, then add the sugar and baking powder and whisk again until combined. Slowly pour in the milk and whisk until the batter is smooth. Pour over the cherries and bake until set and lightly browned, about 40 minutes. Before serving, dust with powdered sugar.

Comments (7) Questions (0)

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By_tree

10 months ago The Muddy Kitchen

The cherries are a day away from pickable! I'm preparing!

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over 1 year ago phyllis segura

Also, never seen a recipe for clafoutis with baking powder.

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over 1 year ago phyllis segura

I don't agree with how this looks. Usually a clafoutis puffs up a lot more. This looks flat and thin. Maybe the wrong cooking vessel was used. Even the dusting of what I assume is powdered sugar looks more like raw wheatena.

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almost 2 years ago Pastryology

So much baking powder? I use a tablespoon of cornstarch instead and get a nice, custardy claf. Topping with almond slivers is indeed a great idea, as is tossing in a slug of Cointreau or Gran Marnier.

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over 2 years ago brandonnyc

I recently had to cut all grains from my diet, so as an experiment I substituted almond flour for wheat flour. The result was delicious, but I've started adding 1/4 tsp. almond extract to the batter and sprinkling almond slivers on top. The texture is perfect, and the almond flavor goes beautifully with cherries, but also figs, plums, berries and pears!

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over 2 years ago kiki-bee

Thanks for the idea of using almond meal! I had thought of trying rice flour - my oldest daughter and I are gluten-free, but I usually eat no grains at all, so almond meal is an even better idea. Also, the low amount of sugar is reasonable for the occasional paleo treat. We have fresh yellow fall raspberries in the garden right now... might just have to make this for dessert tonight!

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almost 4 years ago Paulie

I surprised you 'omitted' the vanilla.