Plrb.
That’s the polite French version of a spitting sound — the little gesture you may find yourself making if you eat a clafoutis in France. It’s worth explaining why, and it leads to two important points.
- Clafoutis — for anyone who hasn’t tried it — is a delightful custard-like dessert, usually served warm or at room temperature and studded with fresh fruit, most traditionally cherries. It’s a beloved classic in France.
- In France, cherry clafoutis are traditionally baked with the cherries left whole — pits and all.
Clafoutis occupies in France a role similar to apple pie in the United States.
The pits are the reason for the discreet spitting. Growing up in the U.S., I was used to cherry desserts with the pits removed. I’d breezily eat cherry pies without thinking twice. In France, however, many people leave the pits in. If you’re not warned, you might end up learning the strengths of the local dental system — something I preferred to avoid.
Why keep the pits instead of removing them? There are two good reasons:
- Keeping the pit preserves the cherry’s rounded shape during baking, which looks beautiful in the finished tart.
- The pit adds subtle flavor — a faint almond note that complements cherries naturally. Leaving the pits in gives you that classic cherry-and-almond nuance without adding almond extract or sliced almonds.
Managing the pits while you eat is easier than it sounds. As the cherries bake in the custardy batter, the pits often separate from the fruit. When you bite, the pit commonly slips free and can be discreetly held in your cheek and spat into a napkin or small bowl, depending on the company and your table manners.
While cherries are in season, try making a whole-cherry clafoutis. Put on some Edith Piaf if you like, laugh like a Frenchwoman for fun, and enjoy a simple summer dessert made with a little style and a lot of flavor.
P.S. As with most custard-based tarts, clafoutis is best served fresh at room temperature. It’s still delicious chilled, cut into wedges, but peak flavor is freshly baked and slightly warm.
Whole Cherry Clafoutis (Cherry Custard Tart)
Rebecca Lindamood
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Ingredients
- 1 pound fresh sweet cherries
- 3 large eggs room temperature
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 1/2 teaspoons real vanilla extract
- 1/2 cup all-purpose flour
- 3/4 cup whole milk use full-fat milk for best texture
- 1/4 cup heavy cream
- soft butter
- powdered sugar for serving
Instructions
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Preheat the oven to 350°F (175°C).
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Remove stems from the cherries but leave the pits intact. Generously butter the sides and bottom of a deep pie plate. Arrange the cherries evenly in the prepared plate and set aside.
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Whisk the eggs vigorously until frothy.
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Add the sugar, salt, and vanilla and whisk until combined. Stir in the milk and cream. Sprinkle the flour over the surface and whisk energetically until the batter is completely smooth. Let the batter rest for 5 minutes at room temperature, then pour it evenly over the cherries.
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Bake for 40–50 minutes, until the clafoutis is puffed and golden in the center (it should still be slightly jiggly) and deeper brown at the edges. A knife inserted into the center should come out clean or only slightly damp without raw egg clinging to it.
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Cool the clafoutis in the pan on a rack until barely warm or at room temperature. Dust generously with powdered sugar and serve in wedges with a small bowl or napkin for discarded pits.
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Store any leftovers tightly wrapped in the refrigerator for up to 3 days.
Nutritional information is an estimate and provided as a courtesy. Calculate exact nutrition based on the ingredients you use.
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