Clafoutis for Two: Fruit Custard Tart Doubles as Breakfast

Photo by David Bishop

As the local cherry season comes to a close, I present a childhood favorite, clafoutis. The beauty of this self-crusting simple, rustic dessert is that it uses ripe, seasonal fruit with a crepe batter that bakes up like a popover into a luscious, custardy treat in fifteen minutes. Traditionally made with cherries in the Limousin region of France, practically any fruit can be used. I mixed Queen Anne, sometimes called White Cherries, with Bing Cherries for added eye and flavor appeal.

Pre-heat oven to 425' F

• 6 oz. fresh pitted cherries or enough to cover the bottom of the baking dish(es) completely

• 1/4 cup of whole milk
• 1/4 cup of granular sugar plus 2 Tbs. for sprinkling
• 1/8 cup all purpose flour
• 1 large egg
• 1/8 teaspoon of hazelnut extract

1. In a blender mix all of the ingredients except the cherries, butter and powdered sugar
2. Butter an oven proof pan or baking dish that just holds 16 oz. of water or two 8 oz. dishes
3. Place the pitted cherries in the bottom of the baking dish
4. Pour the batter around the cherries
5. Sprinkle sugar over the cherries and batter
6. Place the dish in the center of the middle shelf of the oven
7. Bake until golden brown, about 12 to 15 minutes
8. Sprinkle with powdered sugar using a small sieve
9. Serve warm

Styling tip: Prick cherries before baking to allow juices to flow more easily

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