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Cherry Clafoutis Tarts

Published: · Modified: by Angela ·

Cherry Clafoutis is a pretty special dessert being pack with seasonal cherries surrounded by a set custard.  It's quick and ridiculously easy to make.  But why not pimp up the classic French dessert and take it to the next level with this recipe for individual Cherry Clafoutis Tarts!  Wonderful served slightly warm with ice cream or cream!

 

How to make Cherry Clafoutis Tarts, a twist on the traditional French dessert.

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.

How to make Cherry Clafoutis Tarts, a twist on the traditional French dessert.

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!

How to make Cherry Clafoutis

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!

Cherry Clafoutis tart recipe, a twist on the traditional French dessert

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.

How to make cherry clafoutis

 

So, here's how to make Cherry Clafoutis Tarts

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Cherry Clafoutis Tarts
by Only Crumbs Remain     July-10-2017
Cherry Clafoutis is a pretty special dessert being pack with seasonal
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!
Details

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)

Ingredients

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 tbsp Kirsch (or replace it with 2 tsp 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
Method
1. Make the pastry. Place the flour, icing sugar and cubed chilled butter into a good sized bowl. Rub the butter into the flour and icing sugar between your thumb and finger tips, until the mixture resembles fine breadcrumbs. Make a well in the centre of the breadcrumbs and add the beaten egg. Using a rounded pallet knife, or similar, cut through the mixture to make a dough. You may need to add a little cold water or milk to fully bring the mixture together. Tip the dough onto a lightly floured work surface and lightly knead the dough for 10 seconds. Shape the pastry into a ball and flatten into a disc. Wrap in cling film and place into the fridge for at least 30 minutes to chill.2. Line the tart cases. Remove the pastry from the fridge and divide into 4 pieces of roughly equal size. Place one portion onto a lightly floured work work surface, lightly covering the remaining 3 which have been set aside. Roll the pastry out into a circle until it is about 3mm thick. Wrap the pastry around the rolling pin, lift it up (using the pin) and place into the flan tin. Gently tease the pastry into the case so that it sits into the edges well and picks up the shape of the fluted sides. If the pastry tears, patch it with surplus pastry. Avoid stretching the pastry. Line the remaining tart cases in the same way.3. Trim away the excess pastry. Use a pair of clean scissors to trim away the bulk of the excess pastry which over hangs the sides of the tart cases. Don't worry about making it neat as the pastry will be trimmed neatly after it has been blind baked. Place into the fridge to chill for at least 10 - 15 minutes.4. Pre-heat the oven to 190℃ / 170℃ fan / Gas 5. Place a baking tray onto the middle shelf which is large enough to house the tart cases.5. Prepare to blind bake the pastry. Remove the lined tart tins from the fridge. Use a fork to gently prick the pastry base. Cut 4 squares of grease proof paper large enough to cover the base and sides tart cases. Scrunch up a piece and open it out. Gently lay it on top of the pastry, easing it into the edges. Weigh the paper down with baking beans or uncooked rice or pasta. Repeat with the remaining 3 cases.6. Blind bake the pastry. Place the cases into the oven (on the heated baking tray(s)) and cook for 12 minutes. Remove from the oven and lift out the greaseproof paper which holds the baking beans / rice. With a sharp knife carefully trim away the excess pastry to neaten. Return the tart cases to the oven and bake for a further 7-8 minutes until the pastry is just cooked through.7. Seal the pastry. Remove the pastry cases from the oven. Paint a thin layer of beaten egg to the pastry case with a pastry brush.8. Reduce the oven temperature to 180℃ / 160℃ Fan / Gas 4.9. Meanwhile, prepare the cherries. Wash, halve and stone the cherries. Place into a bowl. Add the kirsch (if using) . Give the fruit and kirsch a gentle stir and then set a side allowing them to soak whilst the pastry finishes cooking and you prepare the batter. 10. Prepare the batter. Heat the cream and milk in a heavy based sauce pan, avoid letting it boil. Set it aside to cool a little. In a mixing bowl combine the flour, salt and sugar. Add the beaten egg and beat to a smooth consistency. Add about a quarter cooled creamy milk to the mixture and mix thoroughly. Gradually add the remaining creamy milk and mix again. Drain the kirsch into the batter and stir to combine. Transfer the batter to a pyrex jug, or similar.11. Fill the pastry cases. Arrange the cherries in a single layer cut side down in your pastry cases. Place the pastry cases on the baking sheet and rest it on the oven shelf. Carefully pour the batter mixture over the cherries. Close the oven door.12. Bake. Bake for about 20 - 25 minutes, you may need to rotate the tart dishes after 15 minutes.13. Enjoy, served warm or cold with cream, ice cream or simply on its own dusted with a little icing sugar.
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.

About Angela

Angela a keen home baker started Only Crumbs Remain. When Angela decided to give up blogging to pursue her passion of making ceramics she passed the reins to cookery writer Jacqueline Bellefontaine who continues to expand the blog with recipes born from a love of baking and all things sweet.

Reader Interactions

Comments

  1. Julie McPherson

    Oh wow! Any gorgeous recipe Angela, with beautifully photography too. Commenting as BritMums Baking Round-up Editor. 🙂

    Reply

    • Angela - Only Crumbs Remain

      Thankyou so much Julie, hubby & I learnt a lot taking those pics with the fast shutter speed 🙂
      Angela x

      Reply

  2. 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

    Reply

    • Angela - Only Crumbs Remain

      Aw thankyou Kat. i know what you mean about cherries - they're so yummy aren't they 🙂
      Angela x

      Reply

  3. Jenny

    oh and thank you for linking to #Bakeoftheweek x

    Reply

    • Angela - Only Crumbs Remain

      You're more than welcome Jenny, it's a great linky - right up my street 😀
      Angela x

      Reply

  4. 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

    Reply

    • Angela - Only Crumbs Remain

      Aw thankyou so much Jenny, they really are easy to make aren't they 😀
      Angela xx

      Reply

  5. 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

    Reply

    • 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

      Reply

  6. Jenny-Apply to Face blog

    Absolutely fabulous!Mega pics!This recipe sounds delicious as always!xx

    Reply

    • Angela - Only Crumbs Remain

      Aw thankyou so much Jenny 🙂
      Angela x

      Reply

  7. Kate Glutenfreealchemist

    I am ashamed to say I have never made clafoutis, but seeing your photos, it looks so tempting. Fab pics!!! xx

    Reply

    • 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

      Reply

  8. 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

    Reply

    • 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

      Reply

  9. Mandy

    I love the look and sound of this Angela and the photos are just stunning.

    Reply

    • Angela - Only Crumbs Remain

      Aw thankyou Mandy, it's been lovely hearing the great response to my pictures 🙂
      Angela x

      Reply

  10. Kirsty Hijacked By Twins

    Ooooh Angela these tarts look amazing! So pretty and yummy. Thank you for sharing with #CookBlogShare x

    Reply

    • Angela - Only Crumbs Remain

      Aw thankyou Kirsty,
      Angela x

      Reply

  11. Rebecca Beesley

    so pretty! i love desserts like this - although the pastry does'nt do my waistline any good! lovely photos as always xxx

    Reply

    • 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

      Reply

  12. 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

    Reply

    • 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

      Reply

  13. 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

    Reply

    • 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

      Reply

  14. Louise Fairweather

    Another beautiful recipe. Love the photo of the icing sugar! #cookblogshare

    Reply

    • 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

      Reply

  15. Recipes Made Easy

    Oh Angela You have done it again. I love this twist on a classic.

    Reply

    • Angela - Only Crumbs Remain

      🙂 Thankyou Jacqui,
      Angela x

      Reply

  16. 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!

    Reply

    • Angela - Only Crumbs Remain

      Aw thankyou Deepika, that's so kind of you to say 🙂
      Angela x

      Reply

    • 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

      Reply

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