Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

clafoutis a speciality associated with the Limousin region of C. France. In its original form it is a custard or flan with numerous cherries (traditionally, the first red ones of the summer) embedded in it, the whole being baked in a large earthenware dish and served either hot or cold.

There have been debates about the type of cherry to be used and whether or not the fruits should be left with their stones in, as traditionalists recommend. Modern recipes often call for lining the dish with pastry, so that the end result looks more like a cherry tart than a true clafoutis.