Clafoutis (pronounced kla-foo-TEE) — a cross between cobbler and flan — is sweet, simple and very traditional in France during cherry season.
2 cups seasonal fruit (cherries, apples, pears, blackberries, strawberries or blueberries)
2 tablespoons slivered almonds
1 cup sugar
1 tablespoon brown sugar
1/2 cup pastry flour
1/8 teaspoon salt
1 cup milk
2 teaspoons Amaretto -or- 3/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract
Powdered sugar for dusting
Preheat the oven to 350F.
Butter and lightly flour a 9X9 or 10X7 baking dish.
Toss in the fruit and slivered almonds.
Whisk the eggs, sugars, salt, and flour together until smooth.
Add the milk, Amaretto or almond extract and vanilla extract.
Whisk until smooth.
Pour into the baking dish.
Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool.
The clafoutis will have puffed up quite a bit and will deflate while cooling.
When cool dust the clafoutis with powdered sugar.
A Little Info on Clafoutis:
Clafoutis, sometimes in Anglophone countries spelled clafouti, is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish.
Originally from Limousin, the dish’s name comes from Occitan clafotís, from the verb clafir, meaning “to fill up” (implied: “the batter with cherries”). Clafoutis apparently spread throughout France during the 19th century.
When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is called a “flognarde” (sometimes spelled “flaugnarde”).
Some purists strongly advise against de-pitting the cherries used in a clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. A traditional Limousin clafoutis contains pits. If the pits are removed, the clafoutis will be milder.