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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.

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

  1. Claire said

    I’m drooling.

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