Sour cherries, sometimes called pie cherries, have a very short season (late June into July), and we race to pick them before the birds do, so we can whip up this traditional French country dessert–a cross between a tart and a pancake. If you miss the fresh sour cherry season, you can get water-or syrup-packed sour cherries in jars (drain before using).
- 1 tablespoon unsalted butter 1 ¼ pounds sour cherries, pitted
- ½ cup all-purpose flour
- 1 cup milk
- ½ cup heavy cream
- 1/3 cup plus 2 tablespoons sugar
- 1 tablespoon kirsch (cherry brandy) or 2 tablespoons pure vanilla extract
- 3 large eggs
- Prep Time: 15m
- Cook Time: 45m
Preheat the oven to 350ºF. Use the butter to grease a 9-inch pie plate.
Place the cherries in the pie plate. Put the flour in a large bowl. Whisk the milk into the flour until smooth, then whisk in the cream, 1/3 cup of sugar, the kirsch, and the eggs until well combined. Pour the batter over the cherries. Sprinkle the top with the remaining 2 tablespoons sugar and bake for 45 minutes, or until set. Let cool slightly on a rack and serve warm. (The clafouti will fall as it cools.)
Substitute sweet cherries for the sour cherries and reduce the sugar to ¼ cup plus 2 tablespoons.
This recipe can be found in our Beekman 1802 Heirloom Dessert Cookbook.