A rustic French dessert made to showcase fresh cherries!
- butter, for greasing pan
- 3/4 cup granulated sugar, plus more for pan
- 5 large eggs
- 1/2 teaspoon McCormick vanilla extract
- 1/2 teaspoon McCormick lemon extract
- 1/4 teaspoon McCormick almond extract
- 3/4 cup all-purpose flour, sifted (measure first)
- 3/4 cup plus 2 tablespoons almond flour or almond meal, sifted (measure first)
- 3/4 teaspoon coarse salt or 1/3 teaspoon table salt
- 1 cup almond or whole milk
- 1 cup heavy cream
- 2 cups sweet cherries, pitted and cut in half
- coarse sugar, for sprinkling over top
- confectioners’ sugar, for garnish
- sweetened whipped cream, for serving
- Preheat the oven to 350° F. Generously butter a 10-inch round tart pan or gratin dish and dust it with granulated sugar.
- In the bowl of a stand mixer on low-medium speed beat the sugar, eggs, vanilla, lemon and almond extracts together 2 minutes.
- Add both flours and salt. Beat on low-medium speed 2 more minutes.
- Add the milk and cream and continue beating 3 more minutes.
- Pour into the prepared dish and arrange the cherries on top. Sprinkle coarse sugar over top.
- Bake for 35 to 40 minutes or until the clafoutis is set in the middle and lightly golden. When the pan is jiggled the center shouldn’t move!
- You can eat this warm, at room temperature or chilled. Dust with confectioners’ sugar and serve with whipped cream.
- Store leftovers wrapped tightly in the refrigerator up to 2 days.