A French dessert, cherry clafoutis, is a crustless fruit tart with the consistency of a flan or soufflé.
We were watching a baking show and the contestants were making clafoutis, which none of us had ever heard of. However, it looked delicious and my daughter wanted to try making one. While the name of this French dessert sounds fancy and complicated it is an easy-to-make dessert and tastes amazing! We enjoyed the dessert and cannot wait to make more with different fruit combinations.
The best part about making a cherry clafoutis is that you probably have all the ingredients in your kitchen. While traditionally made using cherries you could also try making clafoutis with other fruits like raspberry, figs, or blueberries.
Cherry Clafoutis Recipe
Clean the cherries, cut them in half, and remove the pits. Place the cherries in a bowl and coat them with 3 Tablespoons of sugar. Set aside.
In a blender, add milk, 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined.
Place butter in the tart dish and put the tart dish in the oven for 2-3 minutes until the butter is melted.
Next, place the cherries flat in the bottom of the tart pan. Then pour the batter over the top and bake for 40-45 minutes until lightly browned and the center is firm. You can use a skewer to check that the center is done.
Cool slightly, garnish with powdered sugar, and serve warm. (This dessert is traditionally served warm but I enjoy/prefer it cold.)
Cherry Clafoutis
Ingredients
- 3 cups fresh dark cherries (or whatever your store has in stock)
- 1 cup sugar
- 3 Tbsp sugar
- 1 3/4 cups whole milk
- 1 tsp sea salt
- 1 Tbsp vanilla extract
- 4 eggs
- 1 egg yolk
- 2 tsp butter, salted
- powdered sugar
Instructions
- Preheat the oven to 375°F.
- Clean the cherries, cut them in half, and remove the pits. Place the cherries in a bowl and coat them with 3 Tablespoons of sugar. Set aside.
- In a blender, add milk, 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined.
- Place butter in the tart dish and put the tart dish in the oven for 2-3 minutes until the butter is melted.
- Next, place the cherries flat in the bottom of the tart pan. Then pour the batter over the top.
- Bake for 40-45 minutes until lightly browned and the center is firm. You can use a skewer to check that the center is done.
- Cool slightly, garnish with powdered sugar, and serve warm. (This dessert is traditionally served warm but I enjoy/prefer it cold.)
