It was time for our summer book club dinner and we were in the heart of peach season! I decided to revisit this easy Fresh Peach Clafoutis, a rustic French fruit tart!
Fresh Peach Clafoutis
I don’t think I’d even heard of a clafoutis until I started blogging in 2010. A clafoutis (pronounced kla-FOO-tee) is basically fruit topped with a crepe-like batter and baked until puffed and custardy. It’s a rustic French dessert that can be thrown together in minutes.
You can use any stone fruit, but traditionally black cherries with the pits are utilized, like in my Whole Cherry Clafoutis. Plums, peaches, nectarines and even berries are just as delicious. And how about a delectable Fig Clafoutis? Since I seem to have a surplus of peaches, peaches it was! I loved this dessert, but alas, Bill wasn’t a fan. Lacking in chocolate, I suppose. But I plan to have another slice for breakfast!
What is a Clafoutis?
Originating in France, the word clafoutis comes from the verb clafir, meaning “to fill,” referring to the fruit filling the baking dish. As you can see, the fruit to batter ratio is high!
The clafoutis hails from the Limousin region of France where black cherries are plentiful. Traditionally baked with cherries, pits and all, other fruit is now commonplace. Though officially the other versions are called flaugnarde.
How to Make a Clafoutis
With only a few simple pantry ingredients plus milk, cream, eggs and a splash of vanilla, the peach flavor really shines through.
- The batter in this peach clafoutis is made in the blender. It reminds me of an eggy crepe batter, though it’s also been compared to flan.
- Once the batter is made and poured into the prepared dish, your fruit of choice can be added. I like to arrange the peaches, but they do have a mind of their own once floating in the batter.
- I’ve also made a cherry clafoutis and other stone fruit or berries would work well.
- The batter will puff and brown as it cooks, but once out of the oven, don’t worry if the clafoutis deflates.
- A sprinkled of powdered sugar is all the garnish this lovely French dessert needs before serving.
- Serve lukewarm or at room temperature. Bon appetit!
Though I adore a cinnamon spiced peach pie or crisp, I also love when the pure unadulterated flavor of the luscious peach is highlighted. I hope you’ll be a fan of this fresh peach clafoutis, too.
More Recipes You’ll Love:
- Peach Margaritas
- 4 Ingredient Peach Dumplings from Spend with Pennies
- Peach Quinoa Caprese Salad
- Fresh Peach Ice Cream No Churn Ice Cream from Big Bear’s Wife
- Streusel Topped Peach Tart
What I Used for This Peach Clafoutis:
- Wusthof Classic 6-inch Wave Knife
- Nutri Ninja| Ninja Blender Duo with Auto-iQ (BL642)
- Corningware Pie Plate White 9″
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1 teaspoon vanilla
- pinch of salt
- 2/3 cup flour
- 3 cups peeled and sliced peaches
- Preheat oven to 350º. Grease a 9 inch pie plate or ceramic tart dish with butter and use about 1 tablespoon of sugar to dust the dish.
- Mix all ingredients except peaches in a blender on high for about a minute, stopping to scrape down the sides. Pour half the batter on bottom of dish. Arranged sliced fruit over batter. Pour the rest of the batter over peaches.
- Bake 45-60 minutes till top puffs and turns golden brown. Dust with powdered sugar to serve.
Adapted from Martha Stewart.