DessertFlans, PuddingsProvencal RecipesTasha PowellTaste

Summer Dessert Cherry Clafoutis aux Cerises

Clafoutis aux Cerises is a classic French recipe that is easy to make and a delicious choice for cherry season. Some versions call for whole cherries, which ensures a juicy Clafoutis. However, you want to warn your guests that they need to be careful of the pits! I used California cherries as I made this recipe in Manhattan Beach, CA. Typical cherry seasons in the northern hemisphere are in May, June and early July.

Clafoutis, pronounced “kla-foo-TEE”, was first created in the agricultural region of Limousin, France. Try this traditional French dessert with other fruits such as apricots, grapes or sliced peaches, halved figs though the classic version is made with black cherries! There are even savoury versions.

Cherry Clafoutis aux Cerises by Chef Tasha

Cherry Clafoutis / Clafoutis aux Cerises

blankTasha Powell
The wonderful thing about clafoutis is the ease of preparation. You can change the fruit depending on what is in season. However, I do not recommend berries (strawberries, blueberries, raspberries...) as there is too much liquid. The prep time indicated below assumes that you are pitting the cherries.
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 12 people


  • 3 large eggs
  • ½ cup Granulated Sugar
  • ¼ tsp Salt
  • ½ cup All-purpose Flour
  • 1 oz (2 tbsp) Unsalted Butter melted
  • 1 cup milk, whole
  • ½ cup heavy cream (35%)
  • 2 tsp Vanilla extract
  • ½ tsp Almond Extract
  • 1 Lemon zested
  • 2 cups Black Cherries pitted*
  • powdered sugar for garnish
  • Option - add a dollop of crème fraiche


  • Preheat the oven to 350°F (175°C). Butter and lightly flour an 11-inch round quiche pan. Scatter the cherries over the bottom of the pan.
  • Whisk the eggs and sugar together until smooth. Next, whisk in the salt and flour until the batter is smooth, without any lumps.
  • Add the milk, heavy cream, lemon zest, almond extract and vanilla extract; then pour the batter into the quiche pan over the cherries.
  • Bake at 350°F (175°C) for 35-45 minutes or until lightly browned. A toothpick inserted into the centre should come out clean. Next, remove from the oven to cool before serving.
  • Sprinkle with powdered sugar before serving. Option – serve with a dollop of crème fraiche.


*NOTE:  Some Classic French recipes will call for whole cherries, which makes a juicy Clafoutis – but warn your guests that they need to be careful of the pits!
Keyword Cherries, Eggs, Flan, French Desserts
Tried this recipe?Let us know how it was!

apricots and cherries Market Provence

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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