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
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
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 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
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.