Food & Cooking Recipes Dessert & Treats Recipes Sour Cherry Clafoutis Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 2 hrs 15 mins Yield: 6 Cherries dotted throughout a puddinglike filling give these tarts a juicy bite. Ingredients For the Crusts 1 stick unsalted butter, room temperature ⅔ cup confectioners' sugar 1 large egg yolk 1 cup all-purpose flour, plus more for surface Coarse salt For the Filling 2 large eggs ⅔ cup creme fraiche or sour cream ¼ cup granulated sugar 1 teaspoon pure vanilla extract Table salt 6 ounces sour cherries (about 1 ¼ cups), halved and pitted Directions Make the crusts: Beat butter and confectioners' sugar with a mixer on medium speed until smooth. Add yolk, and mix until combined. Add flour and 1/2 teaspoon coarse salt; mix until just combined. Press dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days. Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears. Trim excess dough flush with edges of rings using a knife. Prick bottoms of tart shells all over with a fork, and refrigerate until firm, about 1 hour. Meanwhile, preheat oven to 325 degrees. Bake until pale gold, pressing down dough if puffing, about 20 minutes. Let cool. Make the filling: Raise oven temperature to 375 degrees. Gently whisk together eggs, creme fraiche, granulated sugar, vanilla, and a pinch of table salt. Divide mixture evenly among tart shells, and carefully drop cherry halves, cut sides down, into each. Transfer to oven, and bake until just set, 17 to 19 minutes. Let cool. Cook's Notes Make ahead: Dough can be frozen for up to 1 month. Thaw before using. Rate it Print