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Prep time
10 minutes
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Cook time
30 minutes
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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
Ingredients
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2 tablespoons
butter
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3
large eggs, room temperature
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1 cup
whole milk, room temperature
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1 teaspoon
lemon zest
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1 teaspoon
vanilla paste
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1/2 teaspoon
almond extract
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1/3 cup
granulated sugar
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1/2 teaspoon
Diamond Crystal kosher salt
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1/4 cup
all purpose flour
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1 cup
cherries, pitted and halved
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1 cup
nectarines OR peaches OR plums, pitted and thinly sliced
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3 tablespoons
powdered sugar, for dusting
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1/4 cup
sliced almonds, toasted
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fresh tarragon sprigs, for garnish
Directions
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Preheat the oven to 350°F. Place a 10-inch skillet in the oven to preheat while you prepare the batter.
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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.
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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.
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Sprinkle with toasted almonds, dust generously with powdered sugar, and garnish with fresh tarragon sprigs.
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