Cherry Clafoutis Tart

Cherry Clafoutis Tart | Butter Baking

Sundays are my days off.

My one day during the week where I don’t have to go to work or go to class or go to work and then go to class.

I sometimes have Wednesdays off too, but on Wednesdays, I do stuff. Like make appointments. And see friends. And run errands. And do annoying assignments.

But Sundays? Sundays are all mine.

Cherry Clafoutis Tart | Butter Baking

Sundays mean I get to sleep in after 5am. They mean a few slow cups of coffee in the morning. And that I can take my time to read all the Sunday papers and magazines curled up on the couch.

Sunday means I don’t have to get out of my pyjamas until the afternoon. It means I don’t have to put on any make up. And that I can take my dog for a long walk.

Sundays mean I can spend a few hours in the kitchen, baking something or the other. They mean long family dinners and a few glasses of red wine.

Cherry Clafoutis Tart | Butter Baking

Last Sunday, I made cherry clafoutis tart to take to my family dinner. I had been meaning to make clafoutis for the blog for a while, and I recently fell so in love with the pastry in these lemon bars that I baked the clafoutis in a tart shell.

It was delicious. The crisp, brown butter pastry went beautifully with the sweet custard and the tart cherries. It is relatively easy to make too, so it gave me more time for red wine and newspapers.

How do you spend your Sundays?

Cherry Clafoutis Tart | Butter Baking

  • ½ cup icing sugar (55g, 2 oz)
  • 1½ cups plain flour (215g, 7½ oz)
  • ¾ cup unsalted butter, softened (170g, 6 oz)
  • pinch of salt
  • 2 cups milk (500ml, 16 oz)
  • ¾ cup caster sugar (150g, 5¼ oz)
  • 2 tsp vanilla extract
  • pinch salt
  • 3 eggs
  • ⅓ cup + 1 tbsp plain flour (50g, 1⅔ oz)
  • 2 cups cherries, pitted (340g, 12 oz)
  1. Preheat the oven to 180 C (350 F) and butter a 10 inch tart tin.
  2. To make the crust, sift the icing sugar into the bowl of your stand mixer. Add the flour and salt. Fit the mixer with the paddle attachment and mix on a low speed to combine.
  3. Add the butter and mix on a low speed just until a dough forms.
  4. Put the dough in the tin and press it evenly into the base up the sides.
  5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 25 – 35 minutes, until it evenly colours and is a deep golden brown. I had to uncover mine for the last 5 minutes.
  6. When the crust is almost ready, prepare the filling.
  7. In a small saucepan, add the milk, sugar, vanilla and salt. Place it over a medium heat and bring it so it is just under boiling point, stirring occasionally to dissolve the sugar.
  8. While the milk is heating, crack one egg into a large heatproof bowl. Add the flour and whisk until there are no lumps. Add the remaining two eggs and whisk to combine.
  9. When the milk is scalded (bubbles appear around the edges), pour it very slowly into the egg mixture while whisking it constantly.
  10. Take the tart shell out of the oven. Half fill it with custard. Evenly distribute the cherries around the tart and place it back into the oven. Pour the rest of the custard into the tart while it is on the oven rack.
  11. Bake for 25 - 35 minutes, until just set in the center and slightly puffed and browned around the outside.
  12. Allow to cool before cutting. Serves 10.

Inspired by recipes from Tartine by Elisabeth M. Prueitt and Chad Robertson.


18 Thoughts on “Cherry Clafoutis Tart

  1. Oh my goodness! I never thought of putting clafoutis in a crust! Brilliant.

    Thanks for your kind comment on my blog. I think your pictures are stunning! I’m so happy I found a new blog to add to my reader. :)


    • It turned out so nicely in the crust Lindsey! And its much easier to cut and eat :-)

      And you’re welcome! I was in awe when I saw your photos, they’re beautiful! The whole blog is gorgeous. So I’ll be following you along too!

  2. I haven’t made a clafoutis in ages and yours if gorgeous. The green plate and spatula and milk bottle and photography is also just quaint and stunning and perfect. Gorgeous!

  3. This is so beautiful…love all those fresh cherries atop that luscious custard! So sad that cherry season is ending :(

    Sundays really are wonderful! You deserve a day to sleep in! We usually go to church in the morning, and then rest and relax the rest of the day. I’ll usually make something special for breakfast or dinner :)

    • Oh Maura, spring has just started here, so I had to use canned cherries. But it was still delicious!
      And your Sundays sound lovely! The relaxing and cooking and family time sound perfect to me :-)

      • I forgot that it’s spring over there!! That’s wonderful that you have summer just around the corner :) There is something to love about all the seasons, though!

        • The seasons are amazing. Long, super hot Australian summers make me crave winter clothes, and cold rainy winters have me longing for fresh spring. The fact that they change makes you love and appreciate them more. And we are totally ready for some warm weather right now!!! :-)

          • I completely agree! We’re not going to have seasons now that we’ve moved to Hawaii, and I’m already missing that crisp nip in the air that signals fall…still going to have all the comforting fall recipes though, that and pumpkin everything :)

          • Oh no! Well at least you will have lovely warm weather all the time :-) better that than cold all the time!! And pumpkin everything, I find it kind of odd – in Aus we use pumpkin as a savoury thing, and make pumpkin soup and roast pumpkin! I have tried pumpkin pie when I was in the States though, and it was lovely :-)

          • That is interesting! I love savory pumpkin things too. There is a Japanese squash called Kabocha (not sure if you can get it in Aus), and my mom makes it with soy sauce and sugar…it gets caramelized and tender, so yummy!

          • Oh yum, that sounds totally amazing!!!

  4. It’s so pretty! I’ve never tried clafoutis. Looks amazing. Is that tin really only 10 inches? It looks gigantic!

    And I do absolutely nothing on Sunday. Or on my days off. Unless you count baking and playing on the internet. Then I am very productive. :)

    • Your Sundays sound perfect to me! Although with the warm weather coming here I’ve been more productive on Sundays recently. Like, I’ve been going to brunches and stuff. Is that productive?
      And yes, it’s only 10 inches! And its yummy, make it!

  5. I am thinking of making this soon, is this best served on the day or could I serve it the next day? Also, I’m thinking of using strawberries instead?

  6. Pingback: Plum and Blackberry Clafoutis | Butter Baking

  7. Tulips on June 4, 2016 at 3:50 am said:

    This is the best idea ever, i love clafoutis and tarts, and having them together is such special treat! :)

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