Cherry Clafoutis Tart
Cherry clafoutis is a classic French dessert that beautifully blends a custard-like batter with sweet cherries. Traditionally made with unpitted cherries, the dish is known for the way the pits infuse the dessert with a subtle almond flavor. The batter, akin to a pancake-like mixture, is poured over the fresh cherries and baked until it forms a golden, slightly puffed, and tender custard. Served warm, this delightful dessert showcases the perfect harmony between the luscious fruit and the delicate, eggy batter, making it a beloved treat, especially during cherry season.
In Australia, cherry season typically occurs during the summer months, specifically from late spring to early summer. The season for Australian cherries can vary slightly depending on the region and the specific variety being grown. Generally, the cherry harvest in Australia begins in November and can extend through December and into early January. This period marks the peak season for cherries in many parts of the country.
Typically available from late spring to early summer, the peak harvest is usually in June and July in the Northern Hemisphere. Varieties like Bing, Rainier, and Lambert are often harvested during this time.
This is one of my favourite desserts (though I probably say that about all desserts as I have a bit of a sweet tooth). You can make this without the pastry case by adding the cherries directly into a pan or individual dishes, pouring the batter over the cherries, and baking as the recipe describes. I just like the extra texture the pastry gives—the crisp, crunchy texture of the pastry with the smooth, sweet flavours from the cherries and the smooth, custard texture of the cooked batter.
While cherries are traditionally used in clafoutis, you can experiment with various fruits to create delightful variations:
- Berries: Raspberries, blueberries, strawberries, or a mix of berries work well, providing a burst of sweetness and colour.
- Stone Fruits: Sliced peaches, apricots, plums, or even pitted cherries (if you prefer them without the pits) offer a juicy and flavorful twist.
- Apples or Pears: Thinly sliced apples or pears can lend a slightly different texture and a hint of autumnal flavour.
- Tropical Fruits: Pineapple chunks, mango slices, or even slices of ripe banana can bring a tropical twist to your clafoutis.
- Citrus: Slices of oranges or segments of grapefruit can add a refreshing tang to the dessert.
Feel free to explore and combine fruits according to your taste preferences or the seasonal produce available to create a unique and delicious clafoutis!
Cherry Clafoutis Tart
Equipment
- 1 20cm Pie dish or Tart / Cake Pan You can use any baking dish you have as long as it is around 8/10 inch or 20cm
- 1 Blender or Food processor if you have either or both it will make life easier
- 1 Large bowl
- 1 Cherry Pitter a small paring knife can be used if you do not have a cherry pitter
- 1 Sheet of baking parchment or/ paper
- 200g Baking Beans These are metal beans used to cook pastry flat (all will be explained in the recipe). I just use raw rice it is cheaper and more convenient.
- 1 Rolling Pin
- 1 Fine Sieve
Materials
For the Pastry
- 225 gram Plain Flour (This can be exchanged with gluten-free flour).
- 150 gram Butter ( Make sure the butter is cold and diced into small cubes).
- 75 gram Caster Sugar
- 1 Whole Egg
- 1 Egg Yolk Yolk only (Separate the white from the yolk; the white can be frozen for later use).
- 1 Pinch Salt
For the Cherry Clafoutis filling
- 360 gram Cherries stemmed and pitted
- 50 gram Butter (melted)
- 3 Whole Eggs
- 200 ml Milk
- 100 ml Cream
- 1 pinch Salt
- 120 gram Caster Sugar
- 2 teaspoons Vanilla Extract (This can be replaced with non-alcohol versions of Vanilla essence use an extra half teaspoon).
- 60 gram Plain Flour (This can be replaced with gluten-free flour).
For topping and Presentation
- 40 gram Caster Sugar
- 20 gram Icing/Powdered/Confectioners Sugar (for dusting at the end)
Instructions
The first step to is make the Pastry. ( Food Processor Version).
- This is very easy if you have a food processor
- Ensure your Food processor bowl and Chopping blade are cold.
- Set the Food Processor as per the manufacturer's instructions depending on the brand of machine you have.
- Weigh accurately all Pastry Ingredients and place them all together in your processor.
- Pulse the machine until combined – the appearance should be like large bread crumbs.
- Carefully remove the mix from the machine and onto a lightly floured workbench, gently knead until combined into a smooth dough.
- The Pastry dough needs to rest and firm up to do this; Wrap in cling wrap or baking paper and refrigerate for at least 30 minutes.
The first step to is make the Pastry. (By Hand Version).
- If you do not have a Food processor this is how to do this by hand.
- Weigh accurately all Pastry Ingredients. (make sure the butter is cold).
- In a large bowl, add the Flour, Salt and Sugar with a whisk and give a quick mix so the ingredients are evenly blended.
- Add the cubes of cold butter with your hands, and rub the flour, sugar, and butter together until the mix resembles fine breadcrumbs.
- Mix the egg and egg yolk; a quick whisk will do.
- Add the egg mix to the pastry crumb mix, combine, and gently knead until you have a smooth, pliable dough.
- The Pastry dough needs to rest and firm up to do this; Wrap in cling wrap or baking paper and refrigerate for at least 30 minutes.
For the Clafoutis filling (Blender Version).
- If you haven't already Stem and pit the Cherries – Using a pitting device (see photo) if you don't have a pitter, stem the cherries, and with a paring knife, carefully cut the cherries in half and remove the stone or pip.
- Place the Cherries to one side for later.
- Add all remaining ingredients into the blender and blend until you have a smooth batter, Place the batter to one side to allow it to rest.
For the Clafoutis filling (Hand Version).
- If you do not have a Blender, this is how to do this by hand.
- If you haven't already Stem and pit the Cherries – Using a pitting device (see photo) if you don't have a pitter, stem the cherries, and with a paring knife, carefully cut the cherries in half and remove the stone or pip.
- In a large bowl, whisk the melted butter, eggs, milk, cream,
- Whisk in the Sugar and Vanilla.
- Sift and whisk in the flour until you have a smooth batter.
- Place the batter to one side to allow it to rest.
Time to put everything together
- The first step, as always, is to turn on the oven to pre-heat We need this to be 180 ℃ / 350 ℉.
- Line our Pie dish/ tart /or cake pan with a little oil and flour – brush the inside of the of the pan you are using with a little oil or butter or spray oil, dust with flour and gently tap the pan so the flour evenly distributes around the inside of the pan.
- To get rid of any extra flour, flip the pan over. Take care that the pan does not fall out if it has a loose bottom.
- Remove the pastry dough from the refrigerator. On a lightly floured bench, roll the pastry with your rolling pin into an even circle about 3mm thick carefully line the pie dish/ tart, /or cake pan you are using with the pastry, trim the pastry, and patch up any holes or cracks you may have.
- Place your pan lined with the pastry in the refrigerator for 10 minutes to rest, chill and firm up, this will help to reduce the pastry from shrinking when cooking.
Baking the Pastry blind
- Blind baking is a technique used in baking when making a pie or tart crust. It involves pre-baking the pastry crust before adding the filling.
- Additionally, to prevent the crust from bubbling or shrinking, it's essential to weigh it down while baking. This is done by placing baking or parchment paper over the pastry and filling it with baking beans, or raw rice.
- Place the weighted pastry in the oven and bake for 15-20 minutes, until golden and crispy.
- When baked, remove the pastry from the oven carefully, then remove the baking paper and beans or rice from the oven carefully by lifting them out together.
- Briefly return the pastry to the oven for 5 minutes to crisp up the bottom of the pastry case.
The final steps
- Place the pitted cherries into the cooked pastry case.
- Pour in and over the Cherries the batter mix.
- Give the pan a light tap to ensure the batter is even.
- Place in the oven and bake for 20 minutes.
- At the 20-minute mark, remove from the oven carefully and sprinkle the 40 grams of caster sugar over the tart, then return to the oven for a further 10–15 minutes until the filling is set and the top is fluffy and golden brown.
- Remove from oven (turn your oven off) for the last time, allow to cool for 20-30 minutes, – sieve or dust with the icing/powdered sugar, and serve.
- Serve with Chantilly, whipped, or clotted cream.
Notes
Cherry/Olive Pitter
"Cherry Delights: Exploring the Flavourful World of Cherries"
[…] sweet and savory dishes. They elevate desserts like cherry pie, clafoutis (see here for recipe: https://kookssecrets.com/2024/01/02/cherry-clafoutis-tart/) , and jams while adding depth to savory dishes such as sauces for meats or […]
Simple Sweet Pastry - Kooks Secrets
[…] the technique of rolling and shaping the dough, ready to create pies, tarts, or pastries see here (https://kookssecrets.com/2024/01/02/cherry-clafoutis-tart/) filled with your favorite ingredients. Elevate your baking game and enjoy homemade delights that […]