Clafoutis, a rich, creamy custard dessert from the French countryside, is made from a quickly blended batter that is usually poured over fruit and baked. Cherries are the traditional choice, but other stone fruits, such as sliced apricots and plums, as well as berries and figs, are good options. Here, clafoutis makes an unexpected—and utterly delectable—filling for individual tarts.
Recipe information
Yield
makes 6
Ingredients
For the Crust
For the Filling
Preparation
Step 1
Make the crust: With an electric mixer on high speed, beat butter and confectioners’ sugar until smooth. Add egg yolk and mix until incorporated. Add flour and salt, and mix just until incorporated. Wrap dough in plastic, pat into a disk, and refrigerate 1 hour or up to 3 days.
Step 2
Set six 4-inch tart rings on a parchment-lined rimmed baking sheet. On a lightly floured surface, roll out dough 1/4 inch thick. Cut out six 6-inch rounds and fit into bottoms and up sides of tart rings. Trim dough flush with rims. Pierce bottoms of shells with a fork; refrigerate or freeze until firm, about 30 minutes.
Step 3
Preheat oven to 325°F. Bake until lightly brown, pressing down on crust with an offset spatula if it starts bubbling, about 20 minutes. Let crusts cool completely on a wire rack before filling. Raise heat to 375°F.
Step 4
Make the filling: Gently whisk together eggs, sugar, crème fraîche, vanilla, and salt just until combined. Divide mixture among tart shells and scatter cherry halves in each, dividing evenly. Carefully transfer to oven and bake until just set, 17 to 19 minutes. Let tarts cool slightly on a wire rack before serving.
