Food & Cooking Recipes Dessert & Treats Recipes Cherry Clafoutis 3.2 (22) Add your rating & 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Rob Fiocca Servings: 6 Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake. Ingredients 3 tablespoons sliced almonds 3 tablespoons unsalted butter, melted ⅔ cup all-purpose flour ⅔ cup plus 2 teaspoons sugar ¼ teaspoon salt 4 large whole eggs 3 large egg yolks 1 ¼ cups heavy cream 1 vanilla bean, split and scraped Finely grated zest of 1 lemon 1 pound fresh, ripe cherries, stemmed and pitted ¼ cup kirsch or brandy (optional) Directions Preheat oven to 350 degrees. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat six 4 1/2-by-1 3/4 inch round baking dishes, and set aside. Place flour, 2/3 cup sugar, salt, and almonds in the bowl of a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes. Place cherries in a medium bowl; add kirsch, if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter; pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling, 15 to 20 minutes. Transfer to a wire rack to cool. Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream. Cook's Notes After whisking the batter, let it rest to ensure that it reaches the proper consistency when it bakes. Rate it Print