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