Cherry Clafoutis

This French dessert is not a traditional tart in the sense that it does not have a separate crust. As it bakes, the bottom forms its own crust and it is absolutely delightful for breakfast or dessert!

Serves: 8Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 3⁄4 cup milk
  • 1⁄2 cup cream
  • 2⁄3 cup sugar, divided
  • 3 eggs
  • 1 tsp. vanilla
  • 1 Tbsp. brandy
  • 1⁄8 tsp. salt
  • 1⁄2 cup flour
  • 3 cups pitted cherries
  • 1 tsp. powdered sugar


  • Heat the oven to 350°F and spray 2 ceramic tart pans (6 inches) with nonstick cooking spray.
  • In a large bowl, whisk together the milk, cream, 1⁄3 cup of the sugar, eggs, vanilla, brandy, salt, and flour until smooth.
  • In a medium bowl, combine the remaining sugar with the cherries.
  • Spread the cherry mixture into the bottom of the pan. Carefully pour the batter over the top. Bake for 40 to 50 minutes, or until golden brown and puffed. Serve warm with a dusting of powdered sugar.