posted in: Pies & tarts, Recipes | 0

Clafoutis is a traditional French dessert that originally contains cherries with the pips and it is dusted with icing sugar. Keeping the pips in the cherries causes a specific flavor of the dish. My version does not have them and I also added a crumb on the top for a little crunch.

Serves: 8 – 10
Preparation: 20 minutes
Baking: 30-35 minutes




300 g cherries
70 g unsalted butter, melted
1 teaspoon vanilla extract
100 g plain flour
1 egg
3 yolks
90 g caster sugar + some extra
160 ml milk
160 ml whipping cream
zest of one lemon
pinch of salt


20 g plain flour
30 g caster sugar
15 g unsalted butter, chopped

Whipped cream or vanilla ice cream, to serve



  1. Preheat the oven to 180℃, grease a 24 cm tart tin and sprinkle it with the extra sugar.
  2. Wash the cherries and arrange them on the bottom of the tin. It is up to you whether you use cherries with pips or not.
  3. To make the crumb, mix the flour with sugar. Add the butter and use your fingertips to rub the butter in to create crumbs.
  4. Sieve the flour into a bowl, add salt, egg, yolks, vanilla extract, sugar and lemon zest. Whisk until well combined. With the motor running, gradually, add the milk, cream and melted butter.
  5. Pour the mixture over the cherries, top with crumb and bake for 30-35 minutes or until cooked through.
  6. Set aside to cool to room temperature before portioning. Serve with a whipped cream or vanilla ice cream.





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