Elizabeth Bard’s Cherry Clafoutis Recipe for Provence
Dessert · Flans, Puddings · Provencal Recipes · TasteThis sweet summer recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. We published the recipe below for this delicious cherry dessert with the author’s permission.
Cherry Clafouti - Clafoutis aux Cerises
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 deliciousness, perfect for brunch among friends. I’ve been fiddling with clafouti recipes for many years. Jean’s had too much flour for my taste, more like a Far Breton. This recipe is adapted from Les Clafoutis de Christophe by Christophe Felder (Éditions Minerva, 2001). Many traditional clafoutis use unpitted cherries, to get the bitter almond flavor from the pits, but if you don’t want to pay for your guests’ dental work, I suggest you pit the cherries and add some amaretto instead!
Ingredients
- 3/4 cup sugar
- 2 large eggs
- 2 egg yolks
- 1/3 cup flour
- 1 cup milk semi-skimmed, 2%
- 1 tbsp milk semi-skimmed, 2%
- 1 cup light cream 18–20 % fat
- 1 tbsp light cream 18–20 % fat
- 1 tbsp Amaretto rum, or Kirsch
- 1 pound cherries pitted
Instructions
- Preheat your oven to 400°F.
- In a medium mixing bowl, whisk together sugar, eggs, and egg yolks until a light lemon yellow. Add flour; whisk to combine. Pour in milk, cream, and amaretto, whisking just to combine — this is like pan- cake batter; once you add the flour, you don’t want to overwork it.
- Butter and sugar a 10-inch ceramic tart mold (I sometimes skip this step and just line the dish with a big sheet of parchment paper).
- Put the cherries in the bottom of the mold. Give the batter a final stir and pour it in. Bake on the middle rack of the oven for 50 to 55 minutes, until well browned and fully set in the middle. Serve slightly warm or at room temperature (though I never say no to the leftovers straight from the fridge the next morning).
Notes
Tip: You can make clafouti with any kind of seasonal fruit that won’t give off too much water; blackberries and apricots immediately come to mind.
Tried this recipe?Let us know how it was!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
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.
Previous Post
Grottos of Provence the Caves of VillecrozeRelated Provence Articles
Pretty in Pink Praline Tart a Dessert from Lyon for Valentines
January 13, 2023
A little more than a year ago, I had a nice e-chat with my friend Romain, who writes The Food Trotter. He had just moved from Paris to Lyon and told me of some of the local specialities, one being the iconic Lyonnaise Tarte aux Prâlines Roses (Pink Praline Tart). So naturally, I was intrigued, …
Poached Pears Try French Classic Poires Belle Helene
April 29, 2022
Poached pears might be one of the easiest French desserts to serve. The preparation time is short, and you can create quite a variety of combinations. It’s a simple dessert to master and can be easily altered to suit your tastes. To better understand where the dessert “Poris Belle Helene” comes from, it is important …
Apples and Cherries a Twist on Classic Clafoutis
June 1, 2022
Clafoutis is a summer classic in France. It’s such an easy dessert to make, and only requires whatever fruit you have on hand and basic ingredients most people have in their fridge and cupboards. Apple and cherry is such a delicious combination, sweet but with just the right amount of sourness. You can use frozen …
Just Try to Resist this Lemon Meringue Tart Recipe
October 18, 2021
I love this tart, it might seem daunting, but I’ve broken it down into three parts, so open a bottle of rosé and have fun with it. You’ll be really happy with the results, I promise! I’ve made the pastry, but feel free to buy it. There are some amazing ready-to-use products out there. If …
No Comment