If you are one for Easy and quick desserts, then this recipe is for you! A baked Clafoutis recipe made with fresh cherries, best eaten warm with ice cream or creme fraiche.
This simple cherry clafoutis tart has textures similar to a flan in the inside and its golden brown crust reminds you of a baked souffle from the outside.
This summer, we had an abundance of fresh cherries, Ruby red in colour! They come on the market for 100 days and can be eaten in many ways.
My favourite way to eat cherries is simply baked in a batter like my grandma makes it!
What is Clafoutis?
A French dish known to be created in the Limousin region, a place I have spent many summers with the French side of my family.
Clafoutis means “to fill” and refers to the the pouring of the batter over the fruit you are making the Clafoutis with. The “Cherry Clafoutis” is the most popular recipe but this tart can be made with any fruit. Some of my favourites are apricots, blueberries, plums and nectarines.
Ingredients for making Cherry Clafoutis
Oma, my Grandma (lives close to Limoges, France) makes her Clafoutis with un-pitted cherries since the pits release an almond flavour into the dish while baking and they also prevent the cherry juice coming into the batter.
I’m all for it but spitting out cherry seeds at the table especially when you have guests over, might not be a pleasant experience. Also, when serving the Clafoutis to children, they might forget about the seed and bite on it so best to opt for pitted cherries.
I used an old school cherry pitter, It’s messy but it will save you from an unscheduled visit to the dentist😉 If you don’t have a cherry pitter or if you can’t find one, you can always cut the cherries in half and then remove the pit by hand.
The fresh Cherries I bought from the market were nice and sweet but in case the ones you buy are a bit sour, just add a tbsp of sugar. This will balance out the sourness of the tart.
To make the batter, you need butter, eggs, flour, granulated sugar, yeast, milk and vanilla essence. Yes, unlike most recipes, I add some active yeast for a fluffy crust. The yeast goes straight into the batter and does its magic when the Clafoutis is in the oven.
It’s exciting to watch how the Clafoutis rises and browns on the top. Its hard to wait and watch because you just want to get your spoon into that custardy dessert!!
How to make Cherry Clafoutis
Grease a large baking dish with butter and sprinkle sugar all around. Pitt the cherries and spread them over the bottom of the baking dish. Pre-heat the oven to 180 degrees.
Mix the flour, sugar and yeast together and add the beaten eggs. Whisk in the melted butter, milk and vanilla extract and combine well into a smooth batter.
Pour the batter over the cherries and put the baking tray into the oven.
Leave the Clafoutis to bake for 40-45 minutes. you will see the tart rising like a soufflé and browning on the top.
Once you remove the Clafoutis from the oven let it sit for 5 minutes before cutting into it.
Should there be any leftovers, keep them in the fridge for up to three days. And hey! If you are one to eat a dessert for breakfast like me, then don’t feel shy to eat straight out of the fridge the next day 😋so yummo!!
How to serve Cherry Clafoutis?
Clafoutis is best eaten while the tart is still warm. Though I must warn you, eating clafoutis straight out of the oven will lead to overeating. There is no way you can stop your self from taking another bite!! I guarantee, digging into that beautiful baked custard surrounding the sweet cherries will be hard to resist😋
Traditionally Clafoutis is served without any garnish but that shouldn’t stop you from adding a scoop of your favourite Ice cream (my favourite is walnut ice cream), you can also add a dab of crème fraiche or a dollop of whipped cream on the side.
Many variations to choose from, so definitely give atleast one a go😄 When you make this simple cherry clafoutis tart recipe, I would love to hear or see how it turned out! You can share your experience by rating the recipe and leaving a comment below and if you love desserts try out our rhubarb and strawberries with coconut chantilly or pina colada panna cotta recipe too.
Simple Cherry Clafoutis Tart
Preparing the baking dish
- 650 g sour or sweet cherries
- 20 g unsalted butter
- 1 tbsp sugar
For the clafoutis
- 100 g unsalted butter
- 3 eggs
- 100 g all purpose flour
- 100 g granulated sugar
- 100 ml full fat milk
- 1 tsp dried active yeast
- ½ tsp vanilla extract
Preparing the baking dish
- Grease the baking dish with the butter. Sprinkle the bottom and sides of the dish with sugar.
- Remove the seeds from the cherries with a cherry pitter
- Arrange the cherries in an even layer on the bottom of the baking dish.
- Pre-heat the oven to 180° degrees.
For the clafoutis
- Melt the butter in the microwave while you beat the eggs with a fork.
- In a bowl combine the flour, sugar and yeast. Add the eggs and mix well.
- Add the cooled melted butter, milk and vanilla extract and combine until a smooth batter.
- Pour the batter over the cherries arranged in the baking dish and bake in the oven at 180° degrees for 40-45 minutes.
- Serve warm dusted with powdered sugar.