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Whole Cherry Clafoutis (Cherry Custard Tart)

A simple, creamy, custard-based classic French dessert made with fresh cherries. Enjoy with a generous dusting of powdered sugar.
Author Rebecca Lindamood


  • 1 pound of fresh sweet cherries
  • 3 large eggs room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons real vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 cup whole milk DO NOT SKIMP ON THE FAT. You will regret it bitterly.
  • 1/4 cup heavy cream
  • soft butter
  • powdered sugar for serving


  • Preheat your oven to 350°F.
  • Remove the stems from your cherries, but leave the pits intact. Generously butter the sides and bottom of a deep pie plate. Scatter the cherries as evenly as possible over the bottom of the pie plate. Set aside.
  • Vigorously whisk the eggs until they are frothy.
  • Add the sugar, salt and vanilla and beat well again with a whisk until the sugar is incorporated. Whisk in the milk and cream. Sprinkle the flour over the surface and -once again- beat enthusiastically with the whisk until you have a perfectly smooth batter. Let the batter rest for 5 minutes at room temperature then pour over the cherries in the prepared pie plate.
  • Bake the clafoutis for 40-50 minutes, or until puffy and golden brown in the center (but still jiggly) and darker brown at the edges. A knife, when inserted in the center of the clafoutis, should come out clean. It may be damp, but it should not have uncooked egg clinging to it.
  • Let the clafoutis cool in the pan on a cooling rack until it is barely warm to the touch or room temperature. Dust the clafoutis generously with powdered sugar and serve in wedges with a small bowl or napkin for the pits.
  • Store tightly wrapped leftovers in the refrigerator for up to 3 days.