Cherry Clafoutis
This decadent Cherry Clafoutis is absolutely delicious! Take advantage when Bing cherries are in season and make this tasty fruit tart!
Ingredients
- 3 cups (about 1 lb.) fresh Bing cherries, stemmed and pitted
- 1/2 cup granulated sugar, divided
- 2 tbsp. Cherry Brandy (substitute cherry simple syrup) Footnote
- 1 tbsp. unsalted butter, or as needed to grease baking dish tips & tricks
- 3 large free-range eggs, room temperature
- 1 cup whole milk
- 1 tsp. pure vanilla extract
- 1/8 tsp. pure almond extract
- 3/4 cup unbleached all-purpose flour
- 1/4 tsp. ground Himalayan pink salt
- 1 tbsp. powdered sugar, for dusting (optional) tips & tricks
Directions
- In a bowl, add prepped cherries and sprinkle with 2 tbsp. granulated sugar; stir to coat. Pour in Cherry brandy, stir well and macerate the fruits for 1 hour.
- Preheat oven to 350ºF.
- Grease a 3-quart oval baking dish with butter. Sprinkle 1 to 1 ½ tbsp. granulated sugar and swirl to coat the bottom and the sides of the dish.
- Using a slotted spoon, transfer cherries to the prepared baking dish and disperse them evenly. Set aside and reserve the macerated juice.
- In the jar of a blender, add eggs, milk, ¼ cup granulated sugar, reserved macerated juice, vanilla extract and almond extract. Process until combined.
- In a small bowl, add flour and salt; whisk well.
- Add flour mixture to the blender and process until batter is smooth, cleaning the sides of the jar.
- Slowly pour batter over the cherries; if some have shifted, push them back so they’re evenly spread out.
- Transfer to the preheated oven and bake for 45 minutes or until golden brown. During baking time, if the top gets too dark, loosely tent with aluminum foil.
- Remove from the heat and let it cool for 30 minutes before dusting with powdered sugar.
Notes
Footnote: Click here to get the Cherry Simple Syrup recipe... https://clubfoody.com/tips-tricks/cherry-simple-syrup/