This recipe appears in:Jenny McCoy's Cherry Clafoutis
How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves.
- Softened unsalted butter and sugar, for the pan
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1/8 teaspoon sea salt
- 3 large eggs
- 2 large egg Yolks
- ¾ cup + 1 tablespoon heavy cream
- Seeds from 1 vanilla bean
- Finely-grated zest of 1 lemon
- 2 tablespoons unsalted butter, melted
- 1 pint Bing cherries, pitted and cut in half
- 2 tablespoons Turbinado sugar
- 2 tbsp. Chopped Pistachios, optional
Place rack in center of oven and preheat to 350 degrees. Lightly butter and sugar a 9-inch glass or ceramic pie plate.
In a large bowl, whisk flour, sugar and salt together. Add eggs, yolks, cream, vanilla bean seeds and lemon zest; continue to whisk until no dry ingredient lumps remain. Slowly whisk in melted butter.
Pour batter into pie plate, evenly scatter cherries throughout and sprinkle top with turbinado sugar and pistachios (if using).
Place pie plate on a baking sheet and bake for 15 minutes. Increase oven temperature to 375 and continue to bake for another 25-30 minutes or until puffed, set in the center and light golden brown.