Black Cherry Clafoutis

Clafoutis aux cerises noires

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 100 g ( oz) pâte sablée
  • 300 g (10½ oz) black cherries
  • 4 tablespoons whipping cream
  • 2 whole eggs
  • 20 g (¾ oz) butter
  • 3 tablespoons vanilla sugar
  • 3 tablespoons ground almonds
  • 1 tablespoon Kirsch
  • a little flour for sprinkling the pastry board


  • 1 rolling-pin
  • 1 tart tin with a removable base 20 cm (8 in) across
  • 1 cherry-stoner



  1. Heat the oven to 200°C/400°F/Mark 6. Sprinkle the pastry board and the pastry with flour and roll the pastry out into a disc 25 cm (10 in) across. Lift it on to the tart tin and carefully line the tin. Prick the sides and bottom of the pastry with a fork then trim round the top of the tin with a small knife. Put in the refrigerator to chill.
  2. Stone the cherries and put them into a small bowl. Put the eggs, cream, vanilla sugar, ground almonds and Kirsch into a large bowl and mix together thoroughly with a whisk. Melt the butter in a small pan and pour it into the batter, whisking it in well.
  3. When the oven is ready, which will take 15–20 minutes, take the uncooked tart out of the refrigerator. Spread the cherries over the bottom and pour in the batter. Put straight into the oven and cook for 25 minutes. Take the tart carefully out of the tin and slide it on to a flat round plate. Serve warm.