Clafoutis is a fancy french word for a crustless fruit tart made with a baked custard. The filling is soft, fragrant and sweet, with the texture of a lemon tart, punctured with chunky pieces of fruit. Classically cherries. These little clafoutis are baked in muffin cups so they are individually sized. Perfect for a party or a delicate presentation. Or so you can try and see how many you can fit in your mouth at once.
Traditionally clafoutis is made with un-pitted cherries but who wants to break their teeth on cherry pits? This recipe was adapted from a cookbook which is likely to always be on my shelf: the Joy of Cooking.
Mini Cherry Clafoutis(makes 12)
Adapted from The Joy of Cooking
Preheat oven to 325F. Prepare a 12 serving muffin tin. Silicone or non-stick works well but if you don't have a silicone one then instead grease it with butter or non-stick spray. In each muffin cup place 4-5 cherry halves.
In a large bowl beat together eggs, sugar, zest and vanilla until very well combined. Beat in milk. Stir in flour and salt. Divide the mixture between the muffin cups and transfer to the oven.
Bake for approximately 30 minutes or until a toothpick comes out clean.