The final baked French cherry tart clafoutis

Cherry Clafoutis: French Custardy Tart Baked Dessert




Yield 8 people



  1. Start by preheating your to 400 degrees Fahrenheit
  2. In a pie dish (ours had a 9-inch diameter), lay your cherries flat along the dish bed then set aside for the time being
  3. Into a mixing bowl, start by mixing your coconut sugar, pastry flour and sea salt together. Make sure your dry ingredients are well mixed through with no clumps that might come into your clafoutis batter
  4. Create a small well in the middle and begin by pouring in your vanilla extract and milk. Whisk the liquid through to create the basis of what will become your runny clafoutis batter
  5. Next, add your eggs in one by one. Each time you add an egg in, whisk it vigorously through to mix it into the batter. The more vigorously you whisk, the more air you can introduce into the batter, which is a good thing. Continue until you've whisked all four of your eggs into what is now a very runny batter
  6. Finish making your batter by pouring in your melted butter and rosewater. Mix vigorously through, at which point your batter should be ready to go
  7. To assemble your clafoutis, pour the runny batter over the Pyrex dish of cherries so that the batter fills the empty spaces. Carefully pour as much of the batter in as you can, although you should be able to pour it in its entirety
  8. Finally, take your pie dish and place it into the oven for 15 mins. After 15 minutes, you'll want to turn the heat of the oven down to 350 degrees Fahrenheit and continue to bake for another 30 minutes
  9. Once the baking is done, remove your clafoutis from the oven and serve immediately. Enjoy!

Courses Dessert

Cuisine French

Recipe by Arousing Appetites: Home to the Serious Cook at