French Cherry Tart | Clafoutis
This sliceable custard tart is dotted with cherries and baked in a cast iron skillet. The clafoutis perfectly encapsulates the charm of rustic French countryside cooking. It can be made with other fresh fruit as well – but make sure you call this a flaugnarde and not a clafoutis!
Ingredients
Method
- Butter a 10 inch (25 cm) round cast iron skillet with softened, unsalted butter and dust the greased surface with granulated sugar. Set this aside while you prepare the batter.
- Add the eggs to a large mixing bowl with the sugar, and beat on medium-low speed for 3 minutes.
- Add the almond flour and salt and beat until incorporated.
- Place a sieve over the bowl and sift in the all-purpose flour, and then fold this into the batter.
- Add the milk, cream, vanilla, and almond extract (if using) and beat until the mixture is smooth. Let the batter rest for 10 minutes and then give it one more whisk before pouring it into your prepared cast iron skillet. Scatter the fresh, whole cherries throughout the batter, making sure there will be several cherries in every slice.
- Bake in a 375℉ / 190℃ pre-heated oven for 35-45 minutes, or until it is golden and set in the middle. Cool for 15-20 minutes in the skillet, and then dust with powdered sugar. Serve slices while the clafoutis is still warm.
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