Sour Cherry Clafoutis Tarts Recipe

Name: Sour Cherry Clafoutis Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 2/3 cup confectioners sugar; 1 large egg yolk; 1 cup all-purpose flour, plus more for dusting; 1/2 teaspoon coarse salt; 2 large eggs; 1/4 cup granulated sugar; 2/3 cup creme fraiche or sour cream; 1 teaspoon pure vanilla extract; Pinch of salt; 6 ounces (about 1 1/4 cups) sour cherries, pitted and halved

Servings: persons

1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup confectioners sugar
1 large egg yolk
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
2 large eggs
1/4 cup granulated sugar
2/3 cup creme fraiche or sour cream
1 teaspoon pure vanilla extract
Pinch of salt
6 ounces (about 1 1/4 cups) sour cherries, pitted and halved

1
Make the crust: With an electric mixer on high speed, beat butter and confectioners sugar until smooth.
2
Add egg yolk and mix until incorporated.
3
Add flour and salt, and mix just until incorporated.
4
Wrap dough in plastic, pat into a disk, and refrigerate 1 hour or up to 3 days.
5
Set six 4-inch tart rings on a parchment-lined rimmed baking sheet.
6
On a lightly floured surface, roll out dough 1/4 inch thick.
7
Cut out six 6-inch rounds and fit into bottoms and up sides of tart rings.
8
Trim dough flush with rims.
9
Pierce bottoms of shells with a fork; refrigerate or freeze until firm, about 30 minutes.
10
Preheat oven to 325F.
11
Bake until lightly brown, pressing down on crust with an offset spatula if it starts bubbling, about 20 minutes.
12
Let crusts cool completely on a wire rack before filling.
13
Raise heat to 375F.
14
Make the filling: Gently whisk together eggs, sugar, creme fraiche, vanilla, and salt just until combined.
15
Divide mixture among tart shells and scatter cherry halves in each, dividing evenly.
16
Carefully transfer to oven and bake until just set, 17 to 19 minutes.
17
Let tarts cool slightly on a wire rack before serving.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, room temperature, 2/3 cup confectioners sugar, 1 large egg yolk, 1 cup all-purpose flour, plus more for dusting, and more.

Yes, Sour Cherry Clafoutis Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cherry Clafoutis Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions