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. . . . alternating with milk a little at the time.
Sift in the flour . . . .
Butter and dust with flour an oven pan. Transfer the cherries in one uniform layer in the pan.
Stir in vanilla, and pinch of salt.
Spread on top the rest of the butter in small pieces.
Pour the batter on top of the cherries.
Bake for about 1 hour or until the surface is golden.
The surface of the clafoutis will appear swollen.
Set aside for about 10 minutes. Serve warm or lukewarm.
. . . . and melted butter.
Add powdered sugar. . . .
Remove pits from the cherries.
Preheat oven 375F (190C). In the bowl of an electric mixer, beat the eggs.
18 oz (500 gr) cherries, pits removed
4 1/2 oz (125 gr) powdered sugar
1 oz (30 gr) butter, melted
3 1/2 oz (100 gr) all purpose flour
1 cup (250 cc) milk
1 tablespoon vanilla
pinch of salt
1 oz (30 gr) butter, lukewarm
Clafoutis with Cherries, Classic French Cherry Tart. Our friend Andre’ gave me his recipe for the Clafoutis aux Cerises, the classic French Cherry tart. It is a wonderful dessert. Cherry season is very short and I couldn’t wait: I prepared it immediately for our guests on a Saturday evening.
Cherry Tart (Clafoutis with Cherries)
Clafoutis aux Cerises
How to Make True Traditional Clafoutis Recipe