When the seasons bring you cherries, make a cherry clafoutis......or perhaps a Black Forest Gateau, cherry and chocolate bakewell, or even cherry & almond cupcakes.
Cherry Clafoutis, if you've not come across it previously, is a wonderfully easy French dessert from the Limousin region, consisting of cherries (pretty obvious, eh ?) covered with a simple batter and baked in a well butter dish. It results in a delicious bake with a custard like filling, studded with seasonal cherries and, if you like, a hint of kirsch too!
The traditional Cherry Clafoutis recipe is so beautifully rustic, easy and perfect for a mid-week dessert. But what if you want to pimp it up a little and make it a tiny bit more special? Well, how about making the cherry clafoutis in individual tart cases. Personally, I often think individual desserts are that little bit more special.
And to be honest, although this cherry clafoutis recipe sees the cherries and batter baked in a pastry case, it doesn't require much more time than the traditional version, and certainly no time longer if you chose to buy ready made pastry cases! Just think, a special individual dessert which requires little, if any, extra time and effort!
Now, as somebody who rarely drinks alcohol (I honestly can't remember the last time I did, it may have been a tiny sip of Mr E's brandy several months ago), I was in two minds about including kirsch in our bake. But given that we already had some in the cupboard, bought some time ago for my Dad's birthday cake, the decision was made to add some. It seemed churlish to leave it languishing in the cupboard when it could potentially work so well in our cherry clafoutis tarts. Happily that splash of kirsch pepped up the custard, and of course the whole bake, beautifully. Though of course if you'd rather not use it, simply add some vanilla extract instead.
So, here's how to make Cherry Clafoutis Tarts
print recipe
cherries surrounded by a set custard. But why not pimp it up and take
it to the next level with this recipe for individual Cherry Clafoutis
Tarts! Wonderful served slightly warm with ice cream or cream!
Hands on time: about 30 mins (less if you choose to buy ready made pastry cases) Bake time: 20 -25 mins Yield: 4
Specific Equipment:
4 x 10 - 12cm tart tins (see note a below)
For the sweet pastry (pate sucree)
- 140g Plain Flour
- 50g Icing Sugar
- 50g Butter, unsalted & chilled
- 1 Egg, large, lightly beaten + 1 extra egg for sealing the pastry
For the Cherry Clafoutis
- 250g Cherries, fresh
- 1.5 tablespoon Kirsch (or replace it with 2 teaspoon vanilla extract)(see note d below)
- 100ml Double Cream
- 33ml Milk
- 45g Plain Flour
- 26g Golden Caster Sugar
- Pinch of Salt
- 1 Egg, large
- Icing Sugar, to dust over
Notes: a) Consider using ready made pastry cases, or shop bought ready rolled sweet pastry if you prefer. b) Painting the pastry with a little beaten egg will help to seal the pastry preventing a 'soggy bottom'. c) Egg left over from sealing the pastry can be stored, covered, in a cup in the fridge and used in another bake or added to an omelet, frittata or even scrambled eggs. d) If using vanilla extract instead of kirsch, simply add it directly to the batter mixture.
Julie McPherson
Oh wow! Any gorgeous recipe Angela, with beautifully photography too. Commenting as BritMums Baking Round-up Editor. 🙂
Angela - Only Crumbs Remain
Thankyou so much Julie, hubby & I learnt a lot taking those pics with the fast shutter speed 🙂
Angela x
Kat BakingExplorer
Wow Angela, beautiful photos and a beautiful dessert! Cherries are my favourite fruit this time of year! Thanks for linking up to #TreatPetite
Angela - Only Crumbs Remain
Aw thankyou Kat. i know what you mean about cherries - they're so yummy aren't they 🙂
Angela x
Jenny
oh and thank you for linking to #Bakeoftheweek x
Angela - Only Crumbs Remain
You're more than welcome Jenny, it's a great linky - right up my street 😀
Angela x
Jenny
mmmmm I love cherries and your tarts are so beautiful. I had a go at making a larger Clafoutis (think it was when the GBBO was on!) - it is really tasty as a dessert and relatively easy to make. BUT mine did not look as good as yours does. I must have another go at making one. Well done on your foodies badge - very well deserved xx
Angela - Only Crumbs Remain
Aw thankyou so much Jenny, they really are easy to make aren't they 😀
Angela xx
Eb Gargano
What a delicious sounding recipe - a lovely twist on a classic...and such beautiful photographs! Congrats on your new Foodies badge too 😀 Eb x
Angela - Only Crumbs Remain
Aw thankyou Eb 🙂 I'm really feeling very encouraged by my photos at the moment - though I realise I still have a lot to learn 🙂 And I'm also feeling very encouraged by the neww foodies badge, still can't quite believe that I made such a big leap this past month, thankyou 😀
Angela x
Jenny-Apply to Face blog
Absolutely fabulous!Mega pics!This recipe sounds delicious as always!xx
Angela - Only Crumbs Remain
Aw thankyou so much Jenny 🙂
Angela x
Kate Glutenfreealchemist
I am ashamed to say I have never made clafoutis, but seeing your photos, it looks so tempting. Fab pics!!! xx
Angela - Only Crumbs Remain
They're super easy Kate, and even though it contains flour I would imagine that a GF version would be just as great. You defo need to try one 🙂
Angela x
Kate, Meals and makes
I love recipes with cherries. These look so delicious. I don't think mine would look as perfect as yours though! #CookBlogShare
Angela - Only Crumbs Remain
Aw thankyou Kat, though I'm sure you're doing yourself a dis-service and they'd look amazing if you made them 🙂
Angeal x
Mandy
I love the look and sound of this Angela and the photos are just stunning.
Angela - Only Crumbs Remain
Aw thankyou Mandy, it's been lovely hearing the great response to my pictures 🙂
Angela x
Kirsty Hijacked By Twins
Ooooh Angela these tarts look amazing! So pretty and yummy. Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain
Aw thankyou Kirsty,
Angela x
Rebecca Beesley
so pretty! i love desserts like this - although the pastry does'nt do my waistline any good! lovely photos as always xxx
Angela - Only Crumbs Remain
No, pastry sadly has the cheek to not be kind to waistlines doesn't it - but I figure a little of what we fancy in moderation is a good thing. Far better than feeling as though we're missing out in my mind 🙂
Thanks for your lovely comment Rebecca,
Angela x
Jo Allison / Jo's Kitchen Larder
I do love pastry whether it is sweet or savoury so I think that clafoutis in shape of beautiful individual tarts is a brilliant idea! What a great recipe to celebrate cherries as well! And don't get me started on the photographs... Stunning! x
Angela - Only Crumbs Remain
Hahaha, we don't need much encouragement to have pastry either Jo - sweet orsavoury and we're happy 🙂 Thankyou Jo, that's so kind of you 🙂
Angela x
Monika Dabrowski
Another fabulous looking bake! And the photos are great, it looks so cool to have sugar suspended in the air like that, but it's tricky to do. I once managed to take a photo of a dish straight from the oven and the steam is actually visible! I was so proud of myself:) #CookBlogShare
Angela - Only Crumbs Remain
Wow! I love the idea of capturing the steam Monika - I bet that was even trickier than capturing the fall of the icing sugar - you were right to be proud of yourself. 🙂
Thanks for your lovely comment Monika,
Angela x
Louise Fairweather
Another beautiful recipe. Love the photo of the icing sugar! #cookblogshare
Angela - Only Crumbs Remain
Aw thankyou Louise, I enlisted the help of hubby for that one! I must admit it took a few attempts (and a few tarts - they all ended up drenched in icing sugar!) before I managed to get the right settings with the shutter speed so fast.
Angela x
Recipes Made Easy
Oh Angela You have done it again. I love this twist on a classic.
Angela - Only Crumbs Remain
🙂 Thankyou Jacqui,
Angela x
Deepika|TheLoveOfCakes
I am drooling over those pictures Angela! Gorgeous photography! Those tarts with that creamy baked custard and cherries are dessert perfection 🙂 I definitely have to try this!
Angela - Only Crumbs Remain
Aw thankyou Deepika, that's so kind of you to say 🙂
Angela x
Angela - Only Crumbs Remain
And if you get a chance to make it, I'd love to hear how you get on with it Deepika 🙂
Angela x