Stone Fruit Clafoutis
César Pérez
•
May 30, 2025
I've always half-joked that baking terrifies me, so I only share recipes I can nail effortlessly. This clafoutis is one of those as one of my go-tos you can use with any fruit. It's a simple French baked custard, traditionally made with cherries, but any stone fruit or berries work. Think of it as a Dutch baby's cousin. Almond extract and toasted, sliced almonds pair perfectly with the fruit, and fresh tarragon adds a really nice licorice note. Like most of my baking recipes, it's more of a flexible technique than a strict formula so feel free to adapt it!
Ingredients (15)
Ingredients (15)
Instructions
Preheat the oven to 350 °F°F. Place a 10 in skillet in the oven to preheat while you prepare the batter. In a blender, combine the eggs (3), milk (1 cup), lemon zest (1 tsp), vanilla bean paste (1 tsp), almond extract (½ tsp), sugar (⅓ cup), salt (½ tsp), and flour (¼ cup). Blend on high speed until the batter is completely smooth and airy, about 30 seconds.
Carefully remove the hot skillet from the oven. Add the butter and swirl to coat the bottom evenly. Pour the batter into the hot skillet. Scatter the cherries and sliced stone fruit evenly over the batter. Bake for 25-35 minutes, or until the clafoutis is golden brown, puffed up, and the edges are set. Remove the skillet from the oven and let the clafoutis rest for at least 30 minutes. Sprinkle with toasted almonds, dust generously with powdered sugar, and garnish with fresh tarragon sprigs.
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