Roast Pear Clafoutis


by: Allicia

A clafoutis (klah-fou-tee) is a kind of pie or tart made by baking fruit arranged in a round pan and partially submerged in sweetened crepe batter. The only difference between a clafoutis and custard tarts, such as the Alsatian tart, is that a clafoutis contains some flour and salt. While not traditional, adding melted butter to the batter makes it lighter and less starchy because it helps prevent the flour from forming gluten. Here the batter is flavored with the caramelized butter that is left in the pan after roasting the pears with butter and sugar. This recipe calls for 10 pear halves, but if the pears are especially large, you may only need 7 or 8 (as shown in the photographs opposite). If your pears are large and you don't want extra pear halves, roast only 4 pears, but leave the butter and sugar amounts the same. If you're making a clafoutis with a fruit other than pears - say cherries - add 2/3 cup sugar; at the same time as the eggs, to the batter amounts given here. If you want your clafoutis richer and to have a lighter consistency stir in 1/2 cup butter; either melted or made into brown butter.


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serves: 1

5 underripe pears

1/2 cup granulated sugar

1/2 cup butter (sliced)

3 large eggs

1/4 teaspoon salt

3/4 cup flour

1 cup milk

2 teaspoons vanilla extract

confectioners' sugar (for sprinkling on top)

Nutrition Facts
Roast Pear Clafoutis

Servings Per Recipe: 1

Amount per Serving

Calories: 2450

  • Total Fat: 116.8 g
  •     Saturated Fat: 68.4 g
  •     Trans Fat: 3.8 g
  • Cholesterol: 836.2 mg
  • Sodium: 1637.4 mg
  • Total Carbs: 323.1 g
  •     Dietary Fiber: 30.1 g
  •     Sugars: 200.7 g
  • Protein: 40.4 g

how is this calculated?

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1.  Stem, peel, halve, and core the pears. Use a paring knife to cut along both sides ofthe small strip of core at the narrow end of the pear and snap out this strip.

2.  Arrange the pear halves, flat side up, in a single layer in a pan just large enough to hold them. Sprinkle the sugar and butter over them.

3.  Bake until the pears are easily penetrated with a knife and the butter and juices are golden brown. Remove to the stovetop.

4.  When the milk has been added, the batter should have the consistency of heavy cream.

5.  Spoon the butter/sugar mixture from the bottom of the pan used for roasting the pears into the batter. Stir with a whisk until smooth.

6.  Strain the batter.

7.  Arrange the pear halves in a buttered tart dish (don't use one with a false bottom or the batter will leak out) with the thin stem ends facing toward the center.

8.  Ladle over the batter so that it comes almost all the way to the tops of the pears.

9.  Bake until puffed and golden brown. Sprinkle with confectioners' sugar just before serving.

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