Plum Clafoutis Recipe – Easy French Plum Tart with Vanilla

Last Updated on 4 months by Neha Deshmukh

Plum Clafoutis Recipe – Easy French Plum Tart with Vanilla

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that feels a little bit special, but isn’t a total pain to make. Well, let me introduce you to Plum Clafoutis (pronounced kla-foo-TEE). It’s a classic French baked custard dessert, and honestly, it’s become a bit of a favourite in my kitchen. It’s rustic, comforting, and bursting with the flavour of ripe plums. Trust me, this one will impress!

Why You’ll Love This Recipe

This Plum Clafoutis is seriously easy. It comes together quickly with ingredients you probably already have. Plus, it’s wonderfully adaptable – feel free to swap out the plums for other fruits! But beyond that, it just feels good to make something that’s both elegant and unfussy. It’s the perfect dessert for a weeknight treat or a casual get-together.

Ingredients

Here’s what you’ll need to whip up this delightful plum tart:

• 3 large plums
• 25 gm butter, cubed
• 1/4 cup sugar (approx. 50g)
• 3 large eggs
• 1/2 cup milk (120ml)
• 1/2 cup thick cream (120ml)
• 1/3 cup all-purpose flour (approx. 40g)
• A pinch of salt
• 1 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine.

• Thick Cream: Don’t skimp on the thick cream! It’s what gives the clafoutis its lovely, rich texture. If you can’t find thick cream, you can use heavy cream, but the result won’t be quite as decadent.
• Ripe Plums: Seriously, the riper the plums, the better. They’ll release more of their flavour as they bake, and the whole dessert will be so much more delicious. I prefer using slightly soft, juicy plums.
• A Little French History: Clafoutis originates from the Limousin region of France. Traditionally, it was made with cherries, and the name actually comes from the old Occitan word “clafotís,” meaning “filled.” It’s a lovely little piece of culinary history!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F).
2. Cut and arrange the plums in a 21-inch tart pan. Sprinkle 1 tablespoon of sugar over the plums and distribute the cubed butter evenly.
3. Pop the tart pan into the microwave for 4 minutes to gently soften the plums. This helps them release their juices as they bake.
4. In a mixing bowl, whisk together the remaining sugar, eggs, milk, cream, flour, salt, and vanilla extract until everything is smooth and combined. Don’t overmix – just until it’s all nicely blended.
5. Pour the batter over the softened plums in the tart pan, filling it to the brim.
6. Bake in the preheated oven for 15 minutes. Then, here’s the trick – turn off the oven and let the clafoutis rest inside as it cools. This gentle cooling process helps the custard set beautifully.

Expert Tips

• Don’t Open the Oven! Resist the urge to peek while it’s cooling in the oven. Letting it cool slowly is key to a perfectly set clafoutis.
• Dust with Powdered Sugar: A light dusting of powdered sugar before serving adds a lovely finishing touch.
• Room Temperature Ingredients: Using room temperature eggs and dairy will help everything blend together more smoothly.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Swap the all-purpose flour for almond flour for a gluten-free version. It adds a lovely nutty flavour too!
• Spice Level: My friend Sarah loves adding a pinch of cinnamon or cardamom to the batter for a warm, spiced flavour.
• Fruit Variations: Peaches, apricots, or even berries work beautifully in this recipe. I’ve made it with almost every stone fruit imaginable!
• Vegan Adaptation: Use plant-based milk and cream, and an egg replacer to make a vegan clafoutis. It won’t be exactly the same, but still delicious.

Serving Suggestions

Serve warm, directly from the oven, for the best flavour and texture. A dollop of whipped cream or a scoop of vanilla ice cream is always a good idea! It also pairs beautifully with a cup of tea or coffee.

Storage Instructions

Leftover clafoutis can be stored in the refrigerator for up to 2 days. It’s best enjoyed slightly warmed up, but it’s still delicious cold.

FAQs

Let’s answer some common questions:

• Is Clafoutis a custard or a cake? It’s a bit of both! It has the creamy texture of a custard, but it’s baked like a cake. It’s in a category all its own, really.
• Can I make Clafoutis ahead of time? You can prepare the batter ahead of time and store it in the fridge for a few hours. But it’s best to bake it just before serving.
• What type of plums work best in this recipe? Black plums, red plums, or even yellow plums will all work well. Just make sure they’re ripe and juicy!
• Can I use frozen plums? You can, but they’ll release more liquid as they bake, so the clafoutis might be a little less firm. Thaw them completely and drain off any excess juice before using.
• How do I know when the Clafoutis is done? The clafoutis is done when the custard is set around the edges but still slightly wobbly in the centre. Remember, it will continue to set as it cools.

Enjoy! I really hope you give this Plum Clafoutis a try. It’s a little slice of French heaven that’s surprisingly easy to achieve. Let me know what you think in the comments below!