Cherry Amaretto Clafouti Tart with Almond Praline

By • June 22, 2010 • 13 Comments

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Author Notes: Wherever I read about clafoutis, I read the same phrase "like a tart". So why not make it exactly like one? The silky custard-like filling is matched perfectly with the crumbly almond crust. The clafoutis is baked traditionally with unpitted cherries - the pits impart an almond-like flavor when cooked. To mirror this without the inconvenience of spitting out cherry pits, I've added a splash of Amaretto to the filling. Almond praline - that caramelized golden dust - replaces the traditional powdered sugar that is sprinkled over the clafoutis. These updates turn this simple dessert into a luxurious affair while still retaining its homey comfort. - HeenaHeena

Food52 Review: The filling is silky soft and a nice foil for the cherries. I particularly liked the almond crunch on top -- I went for 1/2-inch shards. This made for a great presentation, and was very popular at the dinner party I went to. Note: The tart batter was very wet, which made it difficult to press into the shell. However, it was easier to work with after freezing. - LaurenA&M

Serves one 9-inch tart

Almond Crust

  • 1/2 cup blanched almonds
  • 1 cup all purpose flour
  • 1/2 cup confectioners' sugar
  • pinch of salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 1 large egg, beaten
  1. Preheat the oven to 350?F (175?C).
  2. Spread the almonds on a baking sheet. Toast in the preheated oven for 8-10 mins, stirring once halfway through. (If making the praline, you can toast the sliced almonds also now - about 5 mins.) Let the almonds cool to room temperature.
  3. Place the almonds in a food processor and process until ground. Add the flour, sugar and salt and process to combine.
  4. Add the butter and process until the mixture resembles coarse crumbs. (Don't over-process, the mixture should have pea-size flakes.)
  5. Add the egg and process in pulses until the dough begins to clump together.
  6. Turn the dough onto a work surface and gently knead once or twice to bring it together. Lightly butter a 9-inch tart pan or pie plate. Transfer the dough to the pan and gently press evenly over the bottom and up the sides of the pan. Cover and freeze for at least half an hour.
  7. Cover the crust with aluminum foil, place beans or pie weights on top of the foil and bake in the preheated oven for 20 mins.

Clafoutis Tart

  • 1 pound dark, sweet cherries
  • For the Clafoutis Batter:
  • 3/4 cups whole milk
  • 1/4 cup cream
  • 1/4 cup buttermilk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons Amaretto
  • pinch of salt
  • 1/2 cup all purpose flour
  • 1 9-inch pre-baked almond crust
  • For the Almond Praline:
  • 1/2 cup granulated sugar
  • 1/2 cup sliced almonds, toasted
  1. Pit the cherries. (If you don't have a cherry pitter, a vegetable peeler works very well. Insert the pointed tip at the stem end of the cherry and scoop out the stem and the pit.)
  2. Preheat the oven to 350?F (175?C).
  3. Make the clafoutis batter: Place the clafoutis ingredients in the blender in the order they are listed and blend to get a smooth batter. Don't over-mix.
  4. Place the pitted cherries on the pre-baked crust and pour as much batter as will fit to the rim of the crust.
  5. Place the pan on a baking sheet and bake in the center of the preheated oven until the edges are puffed and golden and the center is set and does not jiggle when the pan is tapped, about 45 mins.
  6. Make the almond praline: Place the sugar in an even layer in a saucepan over medium heat. Cook, stirring regularly with a wooden spoon until the sugar melts. Cook further, stirring only occasionally, until the sugar caramelizes and turns golden. Add the toasted sliced almonds and mix. Pour immediately on a baking sheet lined with aluminum foil and spread to a thin layer. When it is completely cool, chop the praline into shards with a knife or pulse very briefly in a food processor.
  7. Cool the baked tart for 20 mins, garnish with the almond praline and serve immediately or at room temperature.
Jump to Comments (13)

Tags: clafoutis, Praline, tart

Comments (13) Questions (0)

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about 4 years ago emmanation

My local market had a fourth of July sale on cherries.

Obviously, this is in the oven right now. My dogs, mother, and boyfriend are all staring through the glass drooling. I'm so excited to eat it!

Sunshine_in_my_glass

about 4 years ago Heena

So good to hear : ) Happy 4th of July!

Sunshine_in_my_glass

about 4 years ago Heena

Shoot, I forgot to add a note to freeze the dough if too sticky. Thanks Lauren.

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over 4 years ago lapadia

Love the praline idea, have never made that!

Sunshine_in_my_glass

over 4 years ago Heena

Oh, it's addictive. And divine over ice cream.

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over 4 years ago Lizthechef

My simple cherry clafoutis will never be the same - thumbs up!

Sunshine_in_my_glass

over 4 years ago Heena

Thanks Liz. And congratulations on the cucumber win!

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over 4 years ago dymnyno

Sounds beautiful. When making cherry jam I wrap cracked cherry pits in cheesecloth to get that extra amaretto flavor. (then remove them)

Sunshine_in_my_glass

over 4 years ago Heena

Are you reading my mind?! : ) I'm going to be making a cherry-almond torte soon (yes, I know - but I can't help myself - they are just so gorgeous, I'm swimming in cherries) where I'll be using that technique.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I do the same when making nectarine and pluot jam . . . but I crush the pits with a heavy meat pounder (looks like a small metal mallet), because the flavorful kernel is inside. You don't need more than a few to infuse the jam with the most subtle, nutty flavor imaginable. I also include the pits and membranes from the lemons I've juiced for the jam, as they have a lot of natural pectin in them. You don't see many recipes calling for these techniques, though they have been around for centuries. ;o)

Sunshine_in_my_glass

over 4 years ago Heena

I use a nutcracker or mortar-and pestle. Including the lemon pits is a good tip. That's the beauty of a wonderful food community like this : )

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Another gorgeous recipe, Heena!

Sunshine_in_my_glass

over 4 years ago Heena

Thanks. I'm glad you liked it.