Since sweet cherries are everywhere right now, what could be better than a clafoutis or French cherry custard tart. Many clafoutis are made cakey, nearly like a German or Dutch style baked pancake, but I was searching for something more on the custard side so that I could put it into a crust, (a nut crust was suggested by a fellow cook on Twitter). So I turned to the talented Dorie Greenspan and her book Paris Sweets. Her recipe is adapted from the fabulous Pâtisserie Mulot in Paris and is made with creme fraiche. Yum. Luckily I finally found a functional cherry pitter, she’s called Edith Kleiman. I also made Dorie’s Sweet Tart Dough with the addition of almonds from her Baking from My Home to Yours, a must have for devoted home bakers. I just burned my tongue on a hot cherry. Wow, it really is a great crust! Discovery!
Pie-a-Day #3 – Clafoutis aux Cerises in Almond Crust
Hey! Did you enjoy this piece? We can’t do it without you. We are member-supported, so your donation is critical to KCRW's music programming, news reporting, and cultural coverage. Help support the DJs, journalists, and staff of the station you love.
Here's how:
- Sign-up for our newsletters.
- Become a KCRW member.
- Subscribe to our Podcasts.
- Donate to KCRW.
- Download our App.