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Cherry Clafouti


Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most commonly used in clafouti, but plums, peaches, and pears are just as delicious.

  • Servings: 8

Source: Martha Stewart Living, July/August 2000


  • 1 tablespoon unsalted butter
  • 1 1/2 pounds cherries, pitted
  • 3 tablespoons all-purpose flour
  • Pinch of salt
  • 1/4 cup granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 cup milk
  • 1 cup heavy cream
  • 1 vanilla bean, split and scraped
  • 3 tablespoons kirsch
  • Confectioners' sugar, for dusting


  1. Preheat oven to 375 degrees. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.

  2. Sift flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.

  3. Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.

Reviews Add a comment

  • MS11944774
    9 JUL, 2012
    This was delicious , the batter was so light it was almost like a souffle ... Very light & fluffy ... The cherries do stain the batter a little with the juice, next time I will try peaches.