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“Clafoutis” is Fraunch for custard and fruit tart

Posted by Jeanne on June 29, 2011

Actually, a clafoutis is made by topping fresh fruit with batter and can sometimes be cakelike, or sometimes be more custardy.  Cherries are traditional – I read an article once that said you’re supposed to leave the pits in to give it an almond flavor.

This one was more custardy, and made with apricots and pears.  I used Julia Child’s recipe, with some modifications.

3 C fruit

1.25 C milk

1 C sugar

3 eggs

1 TB vanilla extract

0.25 tsp salt

0.5 C flour

Equipment:  an electric blender; a 1.5 or 2 inch deep pie plate

Preheat oven to 350F.  Prepare pie plate with oil or cooking spray.  Slice fruit, removing seeds and pits.

Combine milk, 0.66 C of sugar, eggs, vanilla, salt, and flour in the blender.  Blend at top speed for 1 minute.

Pour about a third of the batter in the pie plate.  Add fruit and sprinkle remaining sugar on top.

Carefully add the remaining batter.

Bake for about an hour, until a knife inserted in the center is clean.

Serve warm, or room temperature – you can sprinkle it with powdered sugar, or leave as it comes out of the pan.

Either way, it’s tasty.

One Response to ““Clafoutis” is Fraunch for custard and fruit tart”

  1. Claire said

    I’m drooling.

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