Makes 1 tart or 6-8 smaller ramekins
- 2 cups cherries, pitted (or leave the pits in for a traditional bake) or thawed from frozen, drained on towel
- 3 eggs
- 1 tablespoon melted butter
- ¾ cup caster sugar
- 1 tablespoon maple syrup
- ¼ teaspoon almond extract
- 1 ½ teaspoons vanilla
- ½ cup all-purpose flour
- ¼ cup almond meal
- ½ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- 1 cup whole milk
- Toasted slivered almonds for topping
- Powdered Sugar for topping
Preheat oven to 350 degrees
Butter a deep 9 inch baking dish or 6-8 small ramekins
Scatter the cherries in the bottom of the buttered dish and set aside.
In a large bowl add the sugar, maple syrup, melted butter, almond extract and vanilla, whisk briefly until incorporated. Whisk in the eggs and then continue to whisk for another minute. Whisk in the almond meal, cardamom, salt and flour until smooth.
Whisk in the milk, blending until the batter is smooth then pour over the cherries evenly.
Bake for 40-50 minutes for a 9 inch pan or 20 minutes for ramekins, or until the middle springs back and when a tester is inserted and it comes out clean.
If the clafoutis begins to brown too much before it’s done baking, tent loosely with foil.
Let cool then dust with powdered sugar and toasted almonds.
Serve at room temperature
