One of my very favorite types of summer pastry is probably the clafoutis. It’s light, easy and I still have to meet someone who doesn’t love it. This traditional French pastry is somewhat in between a pancake and a cake and is extremely simple to prepare. It’s also the perfect way to enjoy summer fruits like nectarines, blackberries or – in this case – cherries.
The version for this clafoutis comes from the lovely cookbook ‘Share’ from Natascha Boudewijn and involves mascarpone. Very clever, because the addition of mascarpone adds so much creaminess and prevents the clafoutis from getting too dry. A hint of sweet vanilla brings everything together and also makes sure your home will smell nothing but amazing.
The original recipe makes an 10 inch (28 cm) clafoutis, but on the pictures you can see my smaller versions that were just as good. Nice to serve as individual desserts too!
Clafoutis is best eaten lukewarm, so it’s also a great dish to take with you to a dinner or picknick. Eat it liberally dusted with lots of icing sugar and a spoonful of extra mascarpone or softly whipped cream (both highly recommended!).
Fun fact: traditionally, cherry clafoutis is prepared with the unpitted cherries intact. However, this version is so much easier to eat.
2 ½ cups (300 g) cherries, pitted and halved
½ cup (125 g) mascarpone + extra, for serving
4 tbsp (60 g) sugar
pinch of vanilla seeds (or drop of good vanilla extract)
½ cup (60 g) flour
icing sugar, for dusting
extra: greased baking dish(es) + mixer or whisk
Preheat the oven to 400F (200C). Divide the cherries over the greased baking dish or dishes.
Mix the mascarpone, eggs, sugar and flour until you’ve got a smooth batter. Pour this batter over the cherries and bake for 20-25 minutes (depending on your oven, make sure to keep an eye!) or until the clafoutis is golden brown.
Leave to cool and serve at room temperature, generously dusted with icing sugar and with mascarpone (or whipped cream) to taste.