Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Mediterranean inspired specialty food & gifts

clafoutis cherry tart xx08 clafoutis cherry tart xx07 clafoutis cherry tart xx06 clafoutis cherry tart xx09 clafoutis cherry tart xx10 clafoutis cherry tart xx11 clafoutis cherry tart xx12 clafoutis cherry tart xx14 clafoutis cherry tart xx13
. . . . 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. . . .
clafoutis cherry tart xx04 clafoutis cherry tart xx05 clafoutis cherry tart xx03
Remove pits from the cherries.
Preheat oven 375F (190C). In the bowl of an electric mixer, beat the eggs.
clafoutis cherry tart xx02
18 oz (500 gr) cherries, pits removed
4 eggs
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.
clafoutis cherry tart xx01
Cherry Tart (Clafoutis with Cherries)
Clafoutis aux Cerises
How to Make True Traditional Clafoutis Recipe

Desserts >> Clafoutis with Cherries