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Sour Cherry Clafoutis
Recipe Summary
prep: 35 mins
total: 2 hrs 15 mins
Yield: Makes 6
Ingredients
For the Crusts
1 stick unsalted butter, room temperature
2/3 cup confectioners’ sugar
1 large egg yolk
1 cup all-purpose flour, plus more for surface
Coarse salt
For the Filling
2 large eggs
2/3 cup creme fraiche or sour cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Table salt
6 ounces sour cherries (about 1 1/4 cups), halved and pitted
Cook's Notes
Make ahead: Dough can be frozen for up to 1 month. Thaw before using.
Gallery
Sour Cherry Clafoutis
Recipe Summary
prep: 35 mins
total: 2 hrs 15 mins
Yield: Makes 6
Gallery
Sour Cherry Clafoutis
Sour Cherry Clafoutis
Sour Cherry Clafoutis
Recipe Summary
prep: 35 mins
total: 2 hrs 15 mins
Yield: Makes 6
Recipe Summary
prep: 35 mins
total: 2 hrs 15 mins
Yield: Makes 6
prep: 35 mins
total: 2 hrs 15 mins
prep:
35 mins
total:
2 hrs 15 mins
Yield: Makes 6
Makes 6
Ingredients
Ingredients
1 stick unsalted butter, room temperature
2/3 cup confectioners’ sugar
1 large egg yolk
1 cup all-purpose flour, plus more for surface
Coarse salt
2 large eggs
2/3 cup creme fraiche or sour cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Table salt
6 ounces sour cherries (about 1 1/4 cups), halved and pitted
Directions
Make the crusts: Beat butter and confectioners’ sugar with a mixer on medium speed until smooth. Add yolk, and mix until combined. Add flour and 1/2 teaspoon coarse salt; mix until just combined. Press dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out six 5 1/2-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears. Trim excess dough flush with edges of rings using a knife. Prick bottoms of tart shells all over with a fork, and refrigerate until firm, about 1 hour. Meanwhile, preheat oven to 325 degrees.
Bake until pale gold, pressing down dough if puffing, about 20 minutes. Let cool.
Make the filling: Raise oven temperature to 375 degrees. Gently whisk together eggs, creme fraiche, granulated sugar, vanilla, and a pinch of table salt. Divide mixture evenly among tart shells, and carefully drop cherry halves, cut sides down, into each. Transfer to oven, and bake until just set, 17 to 19 minutes. Let cool.
Cook's Notes
Make ahead: Dough can be frozen for up to 1 month. Thaw before using.
Cook’s Notes
Make ahead: Dough can be frozen for up to 1 month. Thaw before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sour Cherry Clafoutis
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sour Cherry Clafoutis
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
