Cherry clafoutis
A French cherry tart with a soft, custardy batter, easy to make and delicious warm or cold.
This French-style clafoutis pairs pitted cherries with a mixture of eggs, milk, cream, and flour that sets in the oven. It makes approximately 6 servings; the 20-minute preparation time is an estimate.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Prepare the cherries
Heat the oven to 150 °C. Wash and dry the cherries, remove the stems, and pit them.
Temperature: 150 °C / 302 °FReady to continue when: The cherries are dry and pitted, and the oven is preheated.
10 min - 02
Mix the ingredients
Melt the butter and let it cool slightly. Beat it with the sugar, then add the eggs one at a time. Stir in the cream, milk, and vanilla extract. Sift the flour into the mixture and beat until smooth.
Ready to continue when: The batter is smooth and even, with no lumps of flour.
7 min - 03
Assemble the clafoutis
Grease a baking dish with some of the melted butter. Spread the cherries over the bottom and pour the batter over them, covering them evenly.
Ready to continue when: The cherries are spread across the dish and covered with batter.
3 min - 04
Bake and let it cool slightly
Bake at 150 °C for 45–50 minutes. Remove the clafoutis when the center is set and a skewer inserted there comes out clean. Let it cool slightly on a rack before serving.
Temperature: 150 °C / 302 °FReady to continue when: The center is set and the skewer comes out clean; the top is golden.
50 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Clafoutis francés de cerezas, la tarta gourmet para festejar a mamá www.cocinadelirante.com/recetas/clafoutis-frances-de-cerezas-la-tarta-gourmet-para-festejar-…
- Clafoutis de cerezas - Elena Aymerich - Receta - Canal Cocina canalcocina.es/receta/clafoutis-de-cerezas/vista/
- Hojas de albahaca8Leche250 gHuevos60 g www.dawnfoods.com/docs/librariesprovider8/default-document-library/dawn-recetario-dulces-min…
- Clafoutis de Cerezas | Cook for Your Life www.cookforyourlife.org/es/recetas/clafoutis-de-cerezas/
- - YouTube www.youtube.com/watch?v=oIz8z8bBJrM
- Clafoutis o tarta de cerezas fácil invitadoinvierno.com/clafoutis-de-cerezas/
- Clafoutis de Cerezas - El Dulce Objetivo: Blog dedicado a los dulces. www.eldulceobjetivo.com/clafoutis-de-cerezas/
- Clafoutis de cereza | Tarta tradicional de cerezas francesa | Central Lechera Asturiana www.centrallecheraasturiana.es/recetas/clafoutis-de-cereza/
- Clafoutis de cerezas de temporada con un toque de ron – Aventuras en Cocina aventurasencocinablog.wordpress.com/2019/07/12/clafoutis-de-cerezas-de-temporada-con-un-toqu…
- Clafoutis | Gastronomía & Cía www.gastronomiaycia.com/clafoutis/
- Hoja de impresión de Clafoutis de cerezas canalcocina.es/receta/clafoutis-de-cerezas/vista/impresion
State: Published after documentary validation; no “Tested” label is shown.