RCI-DS.001.0121.001
Cherry Clafouti Tart
Please warn everyone that the pits are still in the cherries when you serve this! The pits give added flavor to the tart, and it also makes the dish very easy to prepare.
Prep20 min
Cook60 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- ripe1¼ lbsfirm cherries
- ¾ cup
- 3 unit
- ½ cup
- 1¾ cup
- cherry brandy(kirsch) or vanilla extract. either is optional1 tsp
Method
1
Preheat oven to 375°F (190°C). Pit the cherries by halving them and removing the stones, reserving any juices that accumulate.
2
Lightly butter a 9-inch round tart pan or shallow baking dish, then arrange the pitted cherries evenly across the bottom in a single layer.
3
Whisk together the all-purpose flour and sugar in a large mixing bowl, breaking up any lumps.
4
Create a well in the center of the flour mixture and crack the 3 eggs into it, then whisk vigorously until smooth and well combined.
5
Gradually pour in the whole milk while whisking constantly to incorporate it evenly and eliminate any lumps, creating a smooth batter.
6
Stir in the kirsch or vanilla extract if using, then strain the batter through a fine-mesh sieve to achieve a silky texture.
7
Pour the batter over the arranged cherries, distributing it evenly and ensuring the fruit remains in a single layer.
1 minutes
8
Transfer the tart to the preheated oven and bake for 35 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
35 minutes
9
Remove the tart from the oven and allow it to cool for 5 minutes before serving, as the clafouti will continue to set slightly as it cools.