Recipe

Cherry Clafoutis

Your Best Cherry Recipe Contest Runner-up!

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Photo by Sarah Shatz

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This recipe was entered in the contest for Your Best Cherry Recipe
A&M's Testing Notes: 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...
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&M

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Chef
lauren's 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...
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.

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Serves about 6

1/2 pound cherries, pitted Ask the
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3 eggs Ask the
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1/3 cup flour, plus extra for dusting the pan Ask the
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1/4 cup sugar Ask the
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1 cup whole milk Ask the
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1 teaspoon baking powder Ask the
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powdered sugar, for dusting the pan Ask the
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butter, for greasing the pan Ask the
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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.
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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.
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brandonnyc added 5 months ago

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!

kiki-bee added 3 months ago

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!