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Cherry Clafoutis Tart

This recipe is simple however it does take a little organisation and dedication. don't be put off by the time it takes to create you won't be continually chained to kitchen during this creation, but each step requires the resting of ingredients, so there is time for a cup of tea in between.
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.
Prep Time1 hour
Active Time2 hours 30 minutes
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: French
Keyword: Cherry, Clafoutis, pastry, tart
Yield: 8 Slices
Author: Mark Dexter
Cost: 10

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 Pastry Brush
  • 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