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Summer’s fresh tart cherries are showcased in this easy cherry clafoutis. Enjoy it for dessert or as a sweet addition to brunch.
My favorite way to get to know a place is through the food.
I learned how to cook by visiting the farmers markets of Austin, and now that we’re in Illinois the tradition has continued.
Each weekend I walk over to the market, seeing what’s in season and calculating what I want to make the coming week.
The climate is definitely different here, which means certain veggies come later than I’m used to.
However, the bonus comes in the form of items we didn’t get at all in Texas, like ramps, black raspberries, and tart cherries.
I actually did a little dance when I saw the tart cherries on the table and happily toted away a box.
Tart cherries are perfect for clafoutis, a simple French dessert. I love making it because it only requires a few ingredients yet feels so fancy.
The fruit is piled into a pie plate and covered in a batter that bakes up into a thick custard. Many people liken it to flan, but the custard is thicker and of course dotted with fruit.
what kind of cherries do you need for clafoutis?
While I used fresh tart cherries for this dish, you don’t need to rely on finding those.
Black cherries are traditional, but you can use any kind of cherry, or your favorite.
Frozen cherries will work as well as fresh, but be sure to thaw them ahead of time and pat dry. Excess water or juices can prevent the custard from setting properly.
If you want to use dried fruit, be sure to soak it so it gets nice and plump before adding to the dish.
No cherries available? Nearly any fruit will work in a clafoutis. One of my favorite variations is a plum clafoutis, which doesn’t require peeling the plums.
Do make sure to pit your cherries. While it’s traditional to use unpitted cherries for the flavor, most Americans are not used to dealing with cherry pits in their desserts!
how long do I bake cherry clafoutis?
The baking time for cherry clafoutis can differ based on how much fruit you’re using, the type of dish you have, and your own oven temperature.
Keep an eye on the dish toward the end of the baking time. You’ll know when it’s done when it is puffed, the center is no longer liquidy, and the edges are getting browned.
I have found that a glass pan will take less time than a ceramic one, but depending on your oven this might be different for you.
Oven temperatures can vary from the setting by 25 degrees or more, so having an oven-safe thermometer to know your actual oven temperature is a baking key.
can I freeze cherry clafoutis?
Clafoutis is best eaten immediately after it is made, while still warm.
You can store leftovers in the refrigerator and warm slices in the microwave for about 20 seconds.
However, clafoutis does not freeze well. Because of the fruit, it can get very soggy and ruin the custardy texture.
If must freeze it, slice into individual portions and wrap each slice extremely well to protect from air. Keep in mind that the longer it is frozen, the more the quality degrades, so only freeze it up to 1 week.
Cherry clafoutis is a lovely dessert to enjoy on a summer evening. Add some powdered sugar or a scoop of vanilla ice cream and you’re set!
- 1 ½ cups tart cherries, pitted
- 3 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar
- ? cup all-purpose flour
- ½ teaspoon fine sea salt
- Powdered sugar, for serving, optional
- Preheat oven to 350°F and grease a 9-inch pie pan. Scatter fruit in the pan.
- Whisk together eggs, milk, vanilla, and sugar until blended and sugar is dissolved.
- In another bowl, stir together the flour and salt, then whisk into egg mixture until completely blended and smooth.
- Pour batter over cherries. Bake clafoutis for about 45 minutes, until puffed, golden, and center is set. Let cool slightly before serving (clafoutis will deflate). If desired, sprinkle with powdered sugar to serve.