Clafoutis is a simple French dessert made with fresh fruit and a light flan-like batter.
Prep time: 20 min • Cook time: 40 to 45 min • Yield: 8 servings
Equipment: 12-inch fluted tart pan or pie dish
- 3 large eggs at room temperature, separated
- ¾ cup full fat coconut milk
- 1 tablespoon Meyer lemon juice, 1 small to medium lemon (If you can’t get a Meyer, use a traditional lemon)
- 1 teaspoon Meyer lemon zest (If you can’t get a Meyer, use a traditional lemon)
- 1 teaspoon pure almond extract
- ¾ cup unrefined coconut sugar
- ⅔ cup almond flour
- ⅔ cup chestnut flour
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 3 ½ to 4 cups pitted dark sweet cherries, fresh or frozen
- ½ cup plus 2 tablespoons sliced almonds, toasted
- Preheat the oven to 375º F and move the oven rack to the center of the oven. Brush or spray the tart pan/pie dish with coconut oil.
- Combine egg yolks, coconut milk, lemon juice, lemon zest, almond extract, sugar, almond flour, and chestnut flour and mix well.
- In a separate dry, grease-free bowl, beat egg whites, cream of tartar, and salt for about 5 minutes until soft peaks form. Gently fold egg whites into flour mixture. Pour into tart pan/pie dish and top with cherries. Gently push cherries into batter. Sprinkle with toasted almonds.
- Bake for 40 to 45 minutes until set and top is golden brown. When a toothpick or bamboo skewer comes out of the batter dry, the clafoutis is done. Cool on a wire rack. Serve warm or at room temperature. Refrigerate any leftovers.
Clafoutis is traditionally made with sweet dark cherries, but variations abound. You can swap out the cherries for Rainer cherries, sliced pears, apricots, plums, blackberries, raspberries, blueberries, or sliced apples. If you use apples you might want to replace the almond extract with vanilla, add cinnamon, and use toasted walnuts or pecans. You can even use sliced mangos and toasted coconut chips! Nuts are not traditional in clafoutis, but they add texture, taste, and nutrients.