Quick and Easy

Stone Fruit Clafoutis

August 27, 2024
4.5
2 Ratings
Photo by César Pérez
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 8
Author Notes

I've always half-joked that baking terrifies me, so I only share recipes I can nail effortlessly. This clafoutis is one of those—a go-to you can use with any fruit. It's a simple French baked custard, traditionally made with cherries, but any stone fruit or berries work. Think of it as a Dutch baby's cousin. Almond extract and toasted, sliced almonds pair perfectly with the fruit, and fresh tarragon adds a lovely licorice note. Like most of my baking recipes, it's more of a flexible technique than a strict formula—feel free to adapt it! —César Pérez

What You'll Need
Ingredients
  • 2 tablespoons butter
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla paste
  • 1/2 teaspoon almond extract
  • 1/3 cup granulated sugar
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 cup all purpose flour
  • 1 cup cherries, pitted and halved
  • 1 cup nectarines OR peaches OR plums, pitted and thinly sliced
  • 3 tablespoons powdered sugar, for dusting
  • 1/4 cup sliced almonds, toasted
  • fresh tarragon sprigs, for garnish
Directions
  1. Preheat the oven to 350°F. Place a 10-inch skillet in the oven to preheat while you prepare the batter.
  2. In a blender, combine the eggs, milk, lemon zest, vanilla extract, almond extract, sugar, salt, and flour. Blend on high speed until the batter is completely smooth and airy, about 30 seconds.
  3. Carefully remove the hot skillet from the oven. Add the butter and swirl to coat the bottom evenly. Pour the batter into the hot skillet. Scatter the cherries and sliced stone fruit evenly over the batter. Bake for 25-35 minutes, or until the clafoutis is golden brown, puffed up, and the edges are set. Remove the skillet from the oven and let the clafoutis rest for at least 30 minutes.
  4. Sprinkle with toasted almonds, dust generously with powdered sugar, and garnish with fresh tarragon sprigs.

See what other Food52ers are saying.

  • mikedalena
    mikedalena
  • anchovy
    anchovy
  • Barbara Manginello
    Barbara Manginello
César Pérez

Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

3 Reviews

Barbara M. September 2, 2024
Is it vanilla paste as listed in ingredients or vanilla extract as listed in directions?
 
mikedalena September 4, 2024
Thank you! I immediately had the same question. I hate it when recipes have errors like this. It stops me in my tracks and lowers my confidence. I hope there’s a quick response. We’re at the end of the season! 😱
 
anchovy September 10, 2024
I have looked at several other Clafoutis from The New York Times and other sources, and it appears that you can use either paste or extract in the same amount. But it would be nice to have the recipe author confirm this.