An elegant French crustless tart with a northern Michigan touch.
(Pronounced KLAH-FOO-TEE if anyone asks.)
Ingredients
1/2 cup flour
1/2 cup sugar
1/4 cup almond flour
1/2 teaspoon salt
4 large eggs
1 1/2 cups heavy cream
1 teaspoon vanilla extract
Zest of 1 lemon
1 pound sweet cherries, pitted
Powdered sugar, to serve
Lemon juice, to serve
To make the clafoutis: In a blender or food processor, combine the flour, sugar, almond flour, and salt. Pulse to combine. Add the eggs, cream, vanilla, and lemon zest. Blend until smooth. Refrigerate at least 30 minutes, or overnight.
Preheat the oven to 350 degrees when ready to bake. Arrange the cherries in an 8 inch cast iron skillet. Give the batter a stir, then carefully pour over the fruit. Bake for 60-65 minutes until puffed and golden. Allow to cool at least 30 minutes before serving – the flavors will taste better at room temperature. Serve with a dusting of powdered sugar and a touch of lemon juice. Whipped cream is also welcome.