Blackberry Clafoutis

What is a clafoutis?

It’s pronounced kla-foo-tee. And it’s a simple custard tart that’s filled with berries or other seasonal fruits. Traditionally a clafoutis is black cherries topped with a thick creamy custard filling then baked until just set.

If the tart is made with anything other than cherries it’s a technically called a flaugnarde. But it seems to me that very few people use this term anymore. So, I decided to go with the more common name of clafoutis. You could also simply call this a tart or pie if you prefer.

Keep in mind that the most important thing is to have fun with different foods and enjoy the food you eat. Sometimes this means trying different things in new ways.

Looking for more great French recipes? Be sure to check out my Financiers (Almond Cakes), French Chocolate Mousse, and Brie Butter Crepes.

Difference between clafoutis and a Dutch baby or German pancake

When I served this to my husband the first time, he immediately thought of the German Pancake.

And he’s right, they are very similar, both in taste and in preparation. Both are lightly sweet baked puffy custard-y breakfasts or desserts.

However, the Dutch baby or German pancake bakes up much higher with a tender crust and custard center, and is much more pancake-like than the clafoutis.

How to make

This French-style clafoutis is a simple dessert that showcases the bright flavors of seasonal fruit. Studded with chubby blackberries and not too sweet, it is heavenly when topped with whipped cream.

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

Preheat the oven to 350° F. Butter and flour a 10″ ceramic flan or quiche pan, baking dish, or large pie plate.

Measuring the flour

Be sure to measure the flour correctly. You’ll want to gently stir and fluff up the flour with a spoon. This helps to aerate and break up any clumps.

Lightly scoop the flour into the measuring cup, overfilling it, and being careful not to pack it down. Level it off with the back of a knife.

Next, you’ll want to sift that measured 1 cup of flour. This sifting of the flour will make it easier to mix the batter and get rid of all the lumps before they are even created. Sure, you could skip sifting it, but that just means you’ll have to make sure there’s no lumps later.

Want to read more baking tips, check out my post with all kinds of tips and tricks!

Continue with the recipe

Mix flour, sugar, and salt in a large bowl.

In a medium bowl mix eggs, cream, milk, vanilla, and liqueur together.

Stir milk mixture into dry ingredients until lumps are gone and mixture is combined. Make sure there are no lumps in the custard.

Pour batter into the prepared pan. Scatter blackberries over batter and dot clafoutis with butter pieces.

I like to place the filled pan on a baking sheet so that it’s easier to get in and out of the oven, and the baking sheet will catch any drips.

Bake 40 to 50 minutes until clafoutis is barely set and still slightly jiggly in the center. The remaining heat in the pan is enough to help it finish setting.

When done, the tart will be slightly puffed; the puffiness will settle as it cools.

Over baked custard may crack and will become dry as it cools. 

Serve warm or at room temperature.

Refrigerate any leftovers, covered. Leftovers can be served cold as well.

How to serve

This versatile dessert doesn’t need any accompaniment and can be served on its own. Serve the slices directly from the dish. A clafoutis can be served warm, at room temperature, or cold from the fridge.

But if you prefer, it can be dusted with powdered sugar. sprinkle it with sanding sugar before or after baking for a little crunch. You can also serve with a scoop of ice cream or a dollop of whipped cream. Or go for decadent with a drizzle of Crème anglaise.

This sweet tart makes a perfect dessert, or serve it at brunch or for a special breakfast. It’ll be great on the Mother’s Day or Christmas holiday breakfast table.

Changes to the recipe

Can I leave out the alcohol?

Yes, you can leave the alcohol out of the tart. I like to increase the vanilla to 1 tablespoon, and just omit the liqueur.

You can also replace the liqueur with orange juice or apple juice if you like.

Can I make it with other fruit?

Yes, feel free to play around with the fruits in this dessert. Cherries, blueberries, plums, strawberries, peaches, and figs are all fairly traditional.

You can also use frozen fruits, but be sure to drain them well so that there’s no excess liquid in the batter. Also, frozen fruits tend to leave more color in the batter, so your batter may take on a colorful hue (which may be really pretty).

Why is clafoutis rubbery?

For some troubleshooting: I have read some people say that they don’t care for clafoutis because it’s rubbery.

Now, I will agree that it’s a sturdy custard, but I wouldn’t describe it as rubbery.

If the clafoutis is baked for too long or if the oven temperature was too high it can overbake. Also, if it’s overbaked, it may crack on top.

So, take it out of the oven when it still has a slight jiggle in the center.

Another tip, be sure to use a full fat heavy whipping cream. This will set better and the tart will be softer and less rubbery.