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Pear Clafoutis

Rated as 5 out of 5 Stars

"It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream."
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1 h servings 218
Original recipe yields 8 servings (1 10-inch clafoutis)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
  2. Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
  3. Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
  4. Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.


  • Chef's Notes:
  • You can make this sweeter with more sugar, or richer with some cream instead of all milk, but there's something to be said for those rare recipes that I would describe as, 'just sweet enough.' You can also use slivered almonds instead of sliced, if you'd like.
  • Taste whatever fruit you're using for sweetness, since you may want to adjust the sugar level based on that. Another key, especially if you're using pears or apples, is to make sure you slice them thin; otherwise they will not cook through by the time your custard is cooked.
  • As I mentioned you could cook the fruit first, but I'll leave that up to you. If you use the traditional cherries, or something like tender juicy berries, this will actually cook faster than the time is given here, so I'd start checking for doneness after 25 to 30 minutes.

Nutrition Facts

Per Serving: 218 calories; 9.2 28.3 6.1 81 115 Full nutrition

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Chef John is definitely correct ... this is much better served cold. This recipe has a lot less flour than an old recipe I use for cherry clafoutis and is much more like a custard than a cake. ...

This is a delicious, light dessert and a great way to use up those pears in the fridge that might go bad before you get around to eating them, even though you had the best intentions to get more...

Simply followed the directions and it came out perfectly! So easy to make, and I only had a 9 inch pan! My pears weren't super sweet and I think I maybe could've put just a little more sugar on ...