June is the peak season for cherries, and there is no better dessert than a clafoutis to celebrate it! Clafoutis is a classic French pie with a texture similar to a custard or flan. It reminds me of my childhood. Whenever we had potlucks or school bake sales, there was always a clafoutis around.
According to tradition, you shouldn't pit the cherries but I personally find it annoying to remove the stones while eating, so I don't follow this rule. You can also make clafoutis variations with other fruits such as peach, plums, etc.
Makes 1 tart (24 cm tart mold). Serves 6-8.
- 500 g of cherries
- 100 g of sugar
- 125 g of sifted flour
- 3 eggs
- 300 mL of milk
- A pinch of salt
- 10 g of butter
- 2-3 tbsp of icing sugar
1. Pit the cherries (optional). In a bowl, sprinkle half of the sugar over the cherries and mix. Set aside for 30 minutes, it will macerate.
2. Preheat oven to 180 °C and butter the mold.
3. Whisk the eggs in a bowl.
4. In another bowl, add the flour, salt and remainder of the sugar. Add the beaten eggs and mix.
5. Add the milk and mix.
6. Layer the cherries at the bottom of the cake mold. Then cover with the batter.
6. Bake for 35-40 minutes, remove from the oven.
7. Once the clafoutis is warm, sprinkle with icing sugar.
8. Allow to cool and serve.
- The icing sugar adds some sweetness to the clafoutis. I sometimes skip that step because the cherries are sweet enough.