A Classic Clafoutis Recipe with Almonds and Cherries of Provence
Dessert · Flans, Puddings · Gary and Jane Langton · Provencal Recipes · TasteSome recipes are loved and longed for while the seasons come and go. Waiting all year for the cherry crop is a perfect example in this clafoutis. Sweet cherries highlight this comforting after dinner delight … or anytime snack. Be sure to try it all season long with your other favourite fruits.
This recipe is from our friends at Mas d’Augustine who run a charming chambres d’hôtes near Uzès. This Provencal classic a clafoutis with ingredients (almonds and cherry) from the region a teaser for something that you might get to sample as a guest on their property.

Cherry and Almond Clafoutis
Ground almonds add a touch of richness to an already delightful clafoutis with sweet sun ripened cherries topped with crème fraiche or crème anglaise.
Ingredients
- 250 ml cream
- 300 gr Fresh pitted cherries
- 3 egg yolks
- 2 eggs
- 50 gr ground almonds
- 15 gr Strong plain flour
- 100 gr caster sugar
- 1 large pinch sea salt
- unsalted butter for greasing
- icing sugar sieved, for dusting
Instructions
- Put the ground almonds, castor sugar, flour and salt into a bowl and mix together.
- Add the whole eggs, egg yolks and cream and whisk together to form a smooth creamy batter.
- Cover with cling film and leave to stand in the fridge for up to 24 hours.
- When you are ready to assemble your clafoutis, stone the cherries and pat them dry.
- Generously grease the inside of a gratin dish (24cms, or 6 small 10cms tins) with unsalted butter.
- Preheat the oven to 190.
- Scatter the cherries over the bottom of the dish (or dishes).
- Stir the batter in the bowl before pouring gently over the top of the cherries.
- Bake in the centre of the oven for 20 minutes (12 minutes for the individual ones at 200C).
- The batter will rise around the edges and the middle will be set.
- Check by inserting a skewer which should come out clean.
- Dust the top with icing sugar before serving.
- Serve with a large dollop of thick cream, crème fraiche or crème anglaise.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Cherry Season French Clafoutis Recipe
June 13, 2017
A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.…
Elizabeth Bard’s Cherry Clafoutis Recipe for Provence
August 17, 2015
Clafouti is a homey dessert, a wobbly set custard chock-full of summer’s first cherries. What it lacks in elegance, it makes up for in comfort and sheer de- liciousness, perfect for brunch among friends.…
French Desserts Make Plum Clafoutis
September 9, 2020
During a Provence Gourmet cooking class, we made a plum clafoutis a classic French dessert from the region. The traditional recipe for clafoutis, a flan-type dessert is made with cherries.…
Clafoutis aux Courgettes a Savoury Vegetarian Casserole
October 26, 2018
The following recipe for a clafoutis aux courgettes (zucchini casserole), turns a traditional Provencal dessert into a savoury dish that is suitable for vegetarians. You can experiment with the fillings, depending on what is available, or in Jackie's case growing in your garden.…
No Comment