Cherry Almond Clafoutis
Clafoutis is a simple French dessert made with fresh fruit and a light flan-like batter.
Prep time: 20 min • Cook time: 40 to 45 min • Yield: 8 servings
- 12-inch fluted tart pan or pie dish
- 3 large eggs at room temperature, separated
- ¾ cup full fat coconut milk
- 1 tablespoon Meyer lemon juice, 1 small to medium lemon (If you can’t get a Meyer, use a traditional lemon)
- 1 teaspoon Meyer lemon zest (If you can’t get a Meyer, use a traditional lemon)
- 1 teaspoon pure almond extract
- ¾ cup unrefined coconut sugar
- ⅔ cup almond flour
- ⅔ cup chestnut flour
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 3 ½ to 4 cups pitted dark sweet cherries, fresh or frozen
- ½ cup plus 2 tablespoons sliced almonds, toasted
- Preheat the oven to 375º F and move the oven rack to the center of the oven. Brush or spray the tart pan/pie dish with coconut oil.
- Combine egg yolks, coconut milk, lemon juice, lemon zest, almond extract, sugar, almond flour, and chestnut flour and mix well.
- In a separate dry, grease-free bowl, beat egg whites, cream of tartar, and salt for about 5 minutes until soft peaks form. Gently fold egg whites into flour mixture. Pour into tart pan/pie dish and top with cherries. Gently push cherries into batter. Sprinkle with toasted almonds.
- Bake for 40 to 45 minutes until set and top is golden brown. When a toothpick or bamboo skewer comes out of the batter dry, the clafoutis is done. Cool on a wire rack. Serve warm or at room temperature. Refrigerate any leftovers.