Stone Fruit Clafoutis Recipe (2024)

Ingredients

Yield:6 to 8 servings

• 2cups/about 300 grams pitted, chopped plums or peaches, in 1½-inch chunks
• 1cup/200 grams granulated pure cane sugar, plus more as needed
• Salt
• Softened salted butter, for the pan
• ⅓cup/45 grams all-purpose flour
• ¼cup/25 grams almond or hazelnut flour
• 1¾cups/415 milliliters heavy cream
• 2large eggs
• 1whole vanilla bean or 1 generous teaspoon vanilla paste or extract
• ¼cup rum or brandy (or 2 teaspoons finely grated zest and ¼ cup juice from 1 orange)

Preparation

1. Step

   1

   Heat the oven to 325 degrees.

2. Step

   2

   Toss chopped plums with ¼ cup/50 grams sugar and a pinch of salt; set aside.

3. Step

   3

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   Butter and sugar (about 1 tablespoon of each) the bottom and sides of a 9- or 10-inch cast-iron skillet, tart pan or ceramic dish (see Tip).

4. Step

   4

   Spread the sugared fruit evenly in the prepared pan. Place the filled tart pan on a sheet pan; set aside.

5. Step

   5

   Prepare the batter: In a medium bowl, whisk together the remaining ¾ cup/150 grams sugar with the all-purpose flour, almond flour and 1 teaspoon salt; set aside.

6. Step

   6

   In a large bowl, whisk together the cream and eggs until well combined, about 1 minute.

7. Step

   7

   Split the vanilla bean and scrape the insides into the cream mixture, whisking well to incorporate all the little bits and flecks. (If using vanilla paste or extract, simply add to the mixture and whisk until combined.) Whisk in the rum (or, if using, the orange zest and juice).

8. Step

   8

   Add the dry ingredients to the wet ingredients and whisk very well. The sugar might sink to the bottom, but you should just keep whisking until well incorporated. (Alternatively, you can combine in a standard blender or use an immersion blender to blend until smooth and foamy, but a strong arm and whisk should be good enough.)

9. Step

   9

   Pour the mixture on top of the fruit. Sprinkle the top with a little sugar, if you like. (A tablespoon of sugar works well to help to create a sweet, brown top crust.)

10. Step

    10

    Bake until the clafoutis is puffy, browned and set, 55 to 65 minutes. (If you prefer less caramelization at the edges, you can remove it from the oven while it’s still lighter colored, just as long as it is set in the middle.)

11. Step

    11

    Let cool in the pan for at least an hour before serving (it will sink a bit as it cools). Clafoutis can be kept at room temp for up to 24 hours and then stored in the refrigerator for up to 3 days. It is wonderful served cold as well.

Tip

• A traditional clafoutis calls for a tart pan with fluted edges and a solid (not removable) bottom, but a deep-dish pie tin or any baking dish with an equivalent circumference and volume will do. Metal or cast-iron pans are great options and work well for caramelized edges.

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