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Mixed Fruit Clafoutis

Clafouti with strawberries, cherries and rhubarb easy family dessert

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Clafoutis is a traditional French dessert spelled both clafoutis and clafouti, and pronounced Kla-FOO-tee. The texture of a clafoutis is a cake- like custard, commonly made with pears or cherries.  This version of the rhubarb clafoutis was made with the few strawberries, rhubarb, and cherries I had on hand and it was the key to making an easy dinner.  I served roasted tomato soup that I warmed from the freezer, melon and prosciutto and this clafoutis for dessert.  Adding a healthy dessert as a third course to your dinner menu  can help you figure out what’s for dinner. The clafoutis can be baking while you prepare the rest of the meal and while you are eating the first courses.   I hope this idea will help you create a delicious dessert for your family when you have small amounts of various fruits, and need something else for dinner. See the notes for variations on the quantities of flour and sugar. 

Ingredients

Scale

About a pint of fruit, any combination you like. Apricots, cherries, strawberries, pears, and even grapes.

3/4 cup of heavy whipping cream

3 eggs

1 and a 1/2 cup of whole milk

1/4 cup sugar

3 tablespoons all-purpose flour

1 teaspoon of homemade vanilla or good quality vanilla

Optional - 2 tablespoons of confectioner sugar, and 1 teaspoon of orange water

Instructions

1. Heat the oven to 350°F.

2. Butter a 9 - 10 inch tarte or baking dish. 

3. Add the eggs and sugar to a mixing bowl and whisk for a minute or two until well combined. 

4. Add the milk, cream and vanilla and whisk.

5. Add the flour and whisk until well combined. 

6. Cut the fruit if necessary, and arrange it in the buttered dish.

7. Pour the batter over the fruit. Push the fruit around to distribute it evenly.

8. Bake for 30-40 minutes or until firm and golden on top. Do not over-bake, or else the clafouti will be too dry. 

Traditionally, a clafouti is topped with a dusting of powdered sugar. Place 1-2 tablespoons of powdered sugar in a sieve and sift on top of the clafoutis to add the powdered sugar.

Serve the clafoutis warm or cold.

Notes

This recipe produces a very light result. If you prefer a denser, cake clafoutis, add 1/3 cup of flour. Both versions are excellent. You can also vary the amount of sugar depending on the natural sweetness of the fruit. If the fruit is not very sweet I add up to a 1/3 cup of sugar.

Other Clafoutis variations;

Blueberry Clafoutis 

Cherry Clafoutis

Rhubarb Clafoutis

Savory Clafoutis- Zucchini and Roquefort

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