The best part about making blackberry clafoutis is that it has just three easy steps. Fresh fruits baked in a creamy custard-like batter that looks like a blackberry tart when baked. A simple and easy dessert that takes just 10 minutes to prep and 40 minutes to bake.
Table of Content
I love berries. All kinds of berries. And one of the best ways to eat berries, other than just as a fruit, is to make a clafoutis. I made this in a pie pan and my kids call it blackberry tart!
What is clafoutis?
Pronounced as (Kla-foo-tee). A clafoutis is a classic French custard-based dessert made with fresh seasonal fruits. Traditionally, black cherries are layered in a dish and topped with a thick creamy custard filling then baked until just set. A clafoutis can be served at room temperature, warm or cold. A very versatile dessert that does not need any accompaniment and can be served on its own.
It is said that only a custard-based filling with black cherries is a clafoutis, anything else is called a Flaugnarde. This means this dessert would technically be called a plum Flaugnarde. A Flaugnarde can be made with peaches, apples, and berries, such as blueberries or raspberries. And yet, I've only seen it featured in restaurants as a clafoutis, which is why I decided to call it a blackberry tart aka blackberry clafoutis.
Why make this recipe?
- If you love custard-based desserts then this one is for you with fruits.
- The recipe is one of the easiest dessert recipes with no special equipment required.
- It really involves just chopping the fruit, blending the custard, and baking them together.
- A perfect recipe to bookmark when you need to make dessert but are short on prep time.
- I usually only make these with fresh plums, cherries, or Blackberries. You can also try peaches, apricots, apples, or even figs.
Ingredients and substitutes
- Blackberries - I use a lot of frozen berries for my cake fillings and desserts. That means you can make this with almost any berry any time of the year. I have tried this with raspberries, blueberries, and cherries.
- Fresh cream - I highly recommend using at least 38% fat cream. This is a custard-based dessert and a good full-fat custard will set better.
- Sugar - Today, I have used white sugar for this recipe. And yet, you can also experiment with brown sugar, honey, or even agave syrup.
Blackberry clafoutis
- Preheat the oven to 325°F/ 165°C/ Gas Mark 3
- Pan - Generously brush the baking pan with soft room temperature butter. For this recipe, your can use either a 9-inch pie pan or an 8-inch cast-iron skillet.
- Fruit - Choose six pretty-looking blackberries and save them aside for garnish later. Spread the remaining blackberries in the tart pan evenly.
- Custard - Place all remaining ingredients in a food processor. Blend until smooth.
Pro tip - blend until just combined, as we do not want to activate the gluten in the flour. You can also do this with a whisk in a bowl but ensure you have no lumps.
- Assemble - Gently pour the custard batter over the blackberries. Place on a baking tray for easy cleanup.
Pro tip - I use the back of my spoon to soften the pour so it won't ruin my fruit arrangement. - Bake - Bake on the middle rack for about 35 to 40 minutes. Remove from the oven and cool completely.
Pro tip - when done the batter will look set with not jiggly and with a slight puff. This puff will settle as it cools - Serving - A clafoutis can be served warm, at room temperature, or cold. Serve on its own or dusted with powdered sugar. You can also serve with a scoop of ice cream or a dollop of whipped cream.
Tips for Success
- If using frozen fruits make sure to drain them well otherwise excess liquid will not set the custard.
- Prepare the fruits just before you going to cook this will prevent them from releasing too many juices and in some cases prevent oxidization.
- Make sure there are no lumps in the custard. Lumps will cook like little dough balls in the custard which will not be smooth.
- Pouring the custard filling over the back of a spoon will ensure the arrangement of fruit remains intact.
- Bake until the custard is just set. Overbaked custard will crack and become dry as it cools.
- If the custard looks still moist when baked, it's ok. As long as it is not wet with liquid it will set when cooled.
More desserts
Frequently asked questions
A clafoutis is a custard-based batter made with milk, cream, and eggs over fresh fruits. All these are perishable ingredients. So yes, you need to keep any clafoutis in the fridge once cooled unless you plan to serve it soon.
Yes, you can bake the tart in advance. Cool it and leave it in the fridge. If you plan to serve it at room temperature remember to leave it out for an hour before serving. And if you want to serve it warm, you can reheat it in the oven for just a few minutes before serving.
Any dessert with a custard-based filling such as this blackberry clafoutis needs to be baked gently and just until set. If the custard mixture dried out then it will have a cracked appearance. So take it out of the oven when it still has a slight jiggle in the center. The remaining heat in the pan is enough to help it set.
Printable Recipe
Blackberry Clafoutis
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Blackberries
- ½ cup (120 ml) Whipping cream (32%+)
- 2 cup (240 ml) Milk (full-fat)
- 3 Whole eggs
- ½ cup (100 g) Sugar
- 2 tablespoon Cornstarch
- ¼ cup All-purpose flour
- 2 tablespoon Butter (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice (optional)
- ½ teaspoon Lemon zest (optional)
Instructions
- Preheat the oven at 325°F/ 165°C/ Gas Mark 3
- Pan - Generously brush the baking pan with soft room temperature butter. For this recipe, your can use either a 9-inch pie pan or an 8-inch cast-iron skillet.
- Fruit - Choose six pretty looking blackberries and save them aside for garnish later. Spread the remaining blackberries in the tart pan evenly.
- Custard - Place all remaining ingredients in a food processor. Blend until smooth.Pro tip - blend until just combined, as we do not want to activate the gluten in the flour. You can also do this with a whisk in a bowl but ensure you have no lumps.
- Assemble - Gently pour the custard batter over the blackberries. Place on a baking tray for easy cleanup.Pro tip - I use the back of my spoon to soften the pour so it won't ruin my fruit arrangement.
- Bake - Bake on the middle rack for about 35 to 40 minutes. Remove from the oven and cool completely.Pro tip - when done the batter will look set with not jiggly and with a slight puff. This puff will settle as it cools
- Serving - A clafoutis can be served warm, at room temperature, or cold. Serve on its own or dusted with powdered sugar. You can also serve with a scoop of ice cream or a dollop of whipped cream.
Recipe Notes & Tips
- If using frozen fruits make sure to drain them well otherwise excess liquid will not set the custard.
- Prepare the fruits just before you going to cook this will prevent them from releasing too many juices and in some cases prevent oxidization.
- Make sure there are no lumps in the custard. Lumps will cook like little dough balls in the custard which will not be smooth.
- Pouring the custard filling over the back of a spoon will ensure the arrangement of fruit remains intact.
- Bake until the custard is just set. Overbaked custard will crack and become dry as it cools.
- If the custard looks still moist when baked, it's ok. As long as it is not wet with liquid it will set when cooled.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Rox
Looks amazing. Can I prepare the custard in advance? I would like to bring it to camping. Thx.
Veena Azmanov
Custard is a perishable ingredient. So, while it will stay for a few hours in cool temperatures. However, in the interest of food safety, I would not recommend keeping it out in the heat for long.
Tisha
Looks like a great summer dessert!
Veena Azmanov
Thanks, Tisha.
Alina | Cooking Journey Blog
I've made cherry clafoutis many times and I never heard of Flaugnarde! It is an great summer recipe. Pretty easy, too!
Veena Azmanov
Thank you, Alina. yes, that name is not very popular. Clafoutis is my favorite word as well.