Clafoutis with Cherries

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Preparation info

  • Yield:

    2

    tarts, 11 inches in diameter
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Clafoutis is a derivative of the French word clafir, which translates to “fill.” The dessert is famous in the Limousin region of central France, where it originated. Clafoutis is actually a type of fruit pancake and does not normally have a short dough crust. I have added a crust to make it more practical to cut and serve, and to improve the taste by providing a contrasting texture. While cherries are the most commonly used fruit for clafoutis, other fruits that are suitable for baki

Ingredients

Method