Cherry and Apricot Clafoutis
Published June 26, 2013
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound ripe cherries, stemmed and pitted
¾ pound ripe apricots, halved and pitted
2 tablespoons Kirsch
6 tablespoons sugar
⅓ cup (40 grams) unbleached all-purpose flour
⅓ cup (35 grams) almond flour
3 eggs
1 vanilla bean, scraped, or 1 teaspoon vanilla
Pinch of salt
⅔ cup low-fat yogurt
Nutritional analysis per serving (8 servings)
27 grams carbs; 63 milligrams cholesterol; 173 calories; 1 gram monounsaturated fat; 1 gram saturated fat; 5 grams fat; 2 grams fiber; 52 milligrams sodium; 5 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss the cherries and apricots with the Kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl. Sift together the all-purpose flour and almond flour.
- Step 2
Preheat the oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish. Arrange the drained cherries and apricots in the dish.
- Step 3
In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean or vanilla. Add the salt and the liquid from the cherries and apricots and combine well. Slowly beat in the sifted flours and whisk until smooth. Add the yogurt and combine well. Pour over the fruit, scraping out all of the batter with a rubber spatula.
- Step 4
Bake in the preheated oven for 40 minutes, until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it’s firm. If it isn’t, return to the oven for 5 minutes.
- Step 5
Remove from the oven and cool on a rack. Serve warm or at room temperature.
Advance preparation: If you're making this for a dinner, you can make it several hours ahead. The leftovers will keep for about 3 days in the refrigerator.
Private Notes
Comments
Push a drinking straw through the cherries to perfectly pit them and leave you with a whole, pitted cherry. A sturdy straw, such as one from Starbucks, works particularly well.
Why are people struggling pitting cherries? Buy a cherry pitter. It will open up entire worlds of cooking.
This was good and was not difficult, though it takes some time to pit the cherries (but you get a nice break afterwards while the fruit soaks). I had to use the extra 5 minutes of baking time, and it probably could have used a few minutes more. Mine looked just like the picture, but tasting it I felt that the fruit-to-cake ratio was off. Next time I would use about 75% of the specified amount of fruit.
I’ve made this several times and it’s wonderful. But I always use about half the amount of sugar called for in the recipe. And it’s perfectly fine. If you’re using fruit that isn’t ripe, well then just wait until it’s ripe lol. And then cut the sugar in half. Didn’t have kirsch so I used Maraschino liqueur.
Easy to cook. I couldn’t find fresh apricots or plums in the grocers, so relied on cherries. It’s okay, but I’m going back to my old recipe in a French book
Far too much fruit, even though when I saw it all in the clafoutis dish I held back an entire nectarine’s worth of fruit, because it was clearly overcrowded. How can you get the contrast of a lovely spoonful of custard when it’s basically just a binder for all that fruit? I’ll go back to Julia’s proportions next time. Oat milk works fine in clafoutis for nondairy eaters — but don’t use this recipe. Can you bake clafoutis ahead of time? Yes, but it will be a very sad version, so if you’re trying to wow people with it, don’t do that. The texture will get clammier and rubbery — though in my house leftover clafoutis is the Best Breakfast Ever.