Discover the delightful fusion of flavors in this classic French custard-like black cherry tart, elevated with the sweet and warm spice of green cardamom for an irresistible Indian twist. Perfect for dessert lovers looking to try something new!
Serve it warm with a generous scoop of your favorite ice cream for the ultimate summer treat!!
As spring transitions to summer around Mother’s Day, the brief cherry season in California hits its peak. Farmers markets and grocery store produce sections overflow with pints of sweet-tart cherries in various shades of red. To celebrate this season, I turn to my cooking school binder and prepare a cherrylicious dessert I learned in my very first class – Cherry Clafoutis (pronounced as klah-foo-TEE. The “s” is silent). This year, I’m adding an Indian twist by scenting it with green Cardamom, a sweet spice commonly used in Indian desserts and sweet treats!
Cherry picking in SF Bay Area
I’ve been popping cherries into my mouth all week after we went cherry picking on Mother’s day weekend and brought back a huge bag (about 10 lbs!) of gorgeous red and black cherries. The weather was nice and cherry season was at its peak in Brentwood (in East Bay). It was the perfect Mother’s Day activity for me to do with my four year old daughter. During the couple of hours we spent at the ranch, we plucked a few pounds of their juicy, sweet cherries to bring back home and ate almost as many straight from the trees!
After sharing a few bags with friends and family and snacking on those sweet-tart cherries all week long, there were still a few more sitting in the refrigerator. Of course, I had to make the Cherry Clafoutis that I learned in cooking schoool a few years ago. It was a dessert recipe taught as part of the baking techniques class. It’s a rustic yet elegant dessert, baked in the oven, highlighting the natural sweetness and flavor of cherries.
The Clafoutis
Light, not-too-sweet, and bursting with a juicy surprise in every bite, this French custardy tart comes from the Limousin region of France and is traditionally made with black cherries. The cherries bake in a cake-like batter made with eggs, cream, sugar, and flour. The batter is similar to that of a flan or a thick pancake, and it puffs up around the fruit as it bakes. You can bake it in a round or square cake pan or a pie dish and cut into slices for serving or in ramekins for individual servings. Clafoutis is usually dusted with powdered sugar and served warm, sometimes with a dollop of whipped cream or a scoop of ice cream.
Khubani (Dried Apricot) Clafoutis from my cookbook
Cardamom-scented Cherry Clafoutis
Being Indian born and raised, I love sweets and desserts with a hint of spice from green cardamom. It is certainly one of my favorite spices, and I tend to use it in many of my recipes! Cardamom creates such a unique flavor profile, especially in this Cherry Clafoutis recipe, and elevates it to a whole new level. The sweet, warm, and earthy notes of green cardamom complement the sweet cherries perfectly, giving it a lovely Indian touch!
Even if you didn’t get a chance to go cherry picking this summer, you can still enjoy this simple and elegant French dessert. Look for fresh cherries at your local farmers markets or grocery stores, or simply use frozen cherries from the freezer section. Either way, you’ll be able to savor the delightful flavors of this Cardamom-scented Cherry Clafoutis at home!
A classic French custard-like black cherry tart infused with the warm, sweet spice of cardamom for a unique Indian twist.
Ingredients
UnitsScale
1lb fresh cherries, pitted (see FAQs & Notes + Variations)
3/4cupall purpose flour
3/4cupsugar + some more for flouring the ramekins or baking dish
1/4–1/2 tsp ground cardamom (see Variations)
2 eggs
1cup (8 fl oz) heavy/light cream
1 tsp or as needed butter, for buttering the baking dish or ramekins.
For Serving
Confectioners’ or powdered sugar
Vanilla or any other ice cream of choice, optional
Special Equipment
8‘ or 9” round cake pan or pie/baking dish or small 5 oz ramekins
Instructions
In a medium bowl, whisk together flour, sugar and ground cardamom and set aside.
In a small bowl, combine the eggs and cream.
Whisk until well blended.
Make a well in the center of the flour mixture.
Slowly, in a thin stream, whisk in the egg mixture to form a smooth batter (see FAQs & Notes for consistency)
Let the prepared batter rest for about half an hour.
In the meantime, preheat oven to 400°F (200 °C).
Butter and flour a cake pan/baking dish/ramekins. Place the fruit in the dish and set aside until ready to use.
Pour the batter over the cherries or fruit in the ramekins or baking dish. If using ramekins, set them on a baking sheet.
Bake in the preheated oven for 30-35 minutes, until the batter rises and cooks and the surface has a light golden brown color. (Don’t worry if the clafouti rises and seems like falling out of the ramekin while baking. It will fall back in the ramekin after taken out of the oven and slightly cooled)
Sprinkle confectioners’ sugar and serve warm or at room temperature along with a scoop of ice cream.
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Step-by-Step Details
Step: 1
In a medium bowl, whisk together flour, sugar and ground cardamom and set aside.
Step: 2
In a small bowl, combine the eggs and cream.
Step: 3
Whisk until well blended.
Step: 4
Make a well in the center of the flour mixture.
Step: 5
Slowly, in a thin stream, whisk in the egg mixture.
Step: 6
Whisk to form a smooth batter.
Step: 7
Let the prepared batter rest for about half an hour.
Step: 8
In the meantime, preheat oven to 400°F (200 °C).
Step: 9
Butter and flour a cake pan/baking dish/ramekins. Place the fruit in the dish and set aside until ready to use.
Step: 10
Pour the batter over the cherries or fruit in the ramekins or baking dish. If using ramekins, set them on a baking sheet.
Step: 11
Bake in the preheated oven for 30-35 minutes, until the batter rises and cooks and the surface has a light golden brown color. (Don’t worry if the clafouti rises and seems like falling out of the ramekin while baking. It will fall back in the ramekin after taken out of the oven and slightly cooled).
Step: 12
Sprinkle confectioners’ sugar and serve warm or at room temperature along with a scoop of ice cream.
Recipe FAQ’s and Notes
Can't find fresh cherries?
Frozen cherries work equally well! You don’t even need to thaw them!!
What's the best way to pit cherries?
I have a great kitchen tool that does the job quickly and very easily but there are other ways to pit the cherries by using a peperclip, a chopstick, etc. that you can Google and find videos on how to do. You can also run a paring knife in the cherries along the center, around the pit and then twist and remove the pit, like you would do with an avocado or simply smash the cherries one by one with a chef’s knife or any large knife and pick the pit. Please note, this may not be the best method to maintain the shape of the cherries.
What should be the consistency of the batter?
The batter for clafoutis should be smooth, have a runny, pourable consistency that’s a bit thicker than the flan and thinner than pancake batter.
Recipe Variations
You can use any other fresh or frozen fruit like berries (blueberries, raspberries or strawberries), sliced stone fruit (peaches, apricots or nectarines), ripe pears or apples, cored and cut into thin slices.
If you are using apples or pears, sauté them in butter over medium heat until they light golden brown, for about 7-10 mins. Sprinkle 2-3 tbsp sugar, (brown sugar recommended) and continue sautéing for 3-5 mins longer. Cool completely and then place in the ramekins or baking dish.
Try other ground spices in place of cardamom like cinnamon, nutmeg, saffron, ginger, allspice or clove. They are some great options to enhance the flavor profile with cherries or other fruits.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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