French Cherry Tart | Clafoutis

This sliceable custard tart is dotted with cherries and baked in a cast iron
skillet. The clafoutis perfectly encapsulates the charm of rustic French
countryside cooking. It can be made with other fresh fruit as well – but make
sure you call this a flaugnarde and not a clafoutis!

Servings: 8 slices

Author:

Prep Time
20 minutes

Cook Time
35 minutes

Course:

Breakfast Dessert

Cuisine:

French

Keywords:

French cakes cherry clafoutis flaugnarde French cherry cake French cherry custard tart French cherry tart

Instructions

1 Butter a 10 inch (25 cm) round cast iron skillet with softened, unsalted butter
and dust the greased surface with granulated sugar. Set this aside while you
prepare the batter.
2 Add the eggs to a large mixing bowl with the sugar, and beat on medium-low speed
for 3 minutes.
3 Add the almond flour and salt and beat until incorporated.
4 Place a sieve over the bowl and sift in the all-purpose flour, and then fold
this into the batter.
5 Add the milk, cream, vanilla, and almond extract (if using) and beat until the
mixture is smooth. Let the batter rest for 10 minutes and then give it one more
whisk before pouring it into your prepared cast iron skillet. Scatter the fresh,
whole cherries throughout the batter, making sure there will be several cherries
in every slice.
6 Bake in a 375℉ / 190℃ pre-heated oven for 35-45 minutes, or until it is golden
and set in the middle. Cool for 15-20 minutes in the skillet, and then dust with
powdered sugar. Serve slices while the clafoutis is still warm.

French Cherry Tart | Clafoutis

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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