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Epicurious

Sour Cherry Clafouti

Recipe information

  • Yield

    serves 6

Ingredients

3 cups pitted fresh sour cherries (canned or frozen may be used)
3 tablespoons Cognac
Unsalted butter, for pie plate
1/2 cup sugar
3/4 cup whole milk
1/4 cup heavy cream
3 large eggs
1 teaspoon pure vanilla extract
Pinch of salt
2/3 cup all-purpose flour

Preparation

  1. Step 1

    Preheat the oven to 350°F. Stir together cherries and Cognac; set aside.

    Step 2

    Butter a 9-inch glass pie plate or a fluted porcelain tart dish. Dust with 1 teaspoon sugar; set aside.

    Step 3

    Blend milk, cream, eggs, remaining sugar, the vanilla, salt, and flour in a blender on high speed 1 minute, scraping down sides halfway through.

    Step 4

    Pour 1/2 cup batter into prepared pie plate. Arrange the cherries evenly over batter; drizzle with the Cognac. Pour remaining batter over cherries.

    Step 5

    Bake clafouti until top is puffed and golden brown and batter is set, 45 to 60 minutes. Serve warm.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsTartDessertFrenchEuropeanCherryStone FruitFruitSnackNut FreeVegetarianMake AheadBakingBlenderCookbooks
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