End of the Fruit Bowl , Start of Summer Clafoutis
JUNE 13 2022
Clafoutis is a French dessert, traditionally made with pitted black cherries. My version uses a blend of summer berries and stone fruit because it’s what I had left in the fruit bowl on an early June Saturday morning. {I believe this means it may actually be a “flaugnarde”, not a clafoutis}. As with any dish with French origins, I tend to start by copying Julia. This time, I started with my own grain free attempt and arrived back at my inevitable destination. I bow to you, Madame Child.
The only significant variations from Julia Child’s traditional recipe is a substitution of almond milk and gluten free flour, in order to accommodate the restrictions of my eaters. I also added a touch of nutmeg and almond extract, because I have an insatiable love of l’amande. Julia starts hers on the stovetop, which I did not because I was hellbent on using my Pillyvuyt tart dish and will not subject it to open flame.
Choose your fruit selection according to whatever you pick up at the summer farmer’s market and manage not to finish before you get to your car. Sweet enough for dessert, and satisfying enough for breakfast.
INGREDIENTS
3 Eggs
1 ¼ cup Almond
¾ cup AP Flour or GF Flour
3/4 cup Cane Sugar
1 tsp. Nutmeg
¼ tsp. Almond extract
1 tsp. Vanilla extract
2 ¼ cups Fruit {I used raspberries, blueberries and a yellow nectarine}
1 tsp. vanilla bean paste {optional}
1 tbs. Lemon Zest
About 2 tablespoons powdered sugar, for dusting
PREPARATION
Preheat your oven to 350.
In a 9 inch greased tart or pie dish, lay out your fruit.
In a blender or food processor, combine eggs, flour, ½ cup sugar, almond milk, nutmeg, vanilla and almond extract. Blend on high until frothy, about one minute. Pour batter over your fruit and smooth with the back of a rubber spatula or large spoon.
Sprinkle the remaining ¼ cup sugar over the top. Then sprinkle your lemon zest.
Bake in the oven for 50 minutes, or until gently browned and puffy. Clafoutis will naturally deflate as they cool.
Sprinkle with powdered sugar to taste, then serve! Julia serves hers warm, I’m fairly sure, but I prefer it cool in the hot summer.
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