Plum Clafoutis Recipe: How to Make Tart Plum Clafoutis

Plum clafoutis is a traditional fresh fruit cake from Limousin, a rural region in Brittany, France. Eggs give the cake its light, airy texture and silky, creamy mouthfeel. Like a Dutch baby pancake, another eggy, soufflé-like treat, French clafoutis softly collapses when removed from the oven. Once its center is sunken and no longer steaming—just warm to the touch—the dish is ready to eat.

Whole black cherries are the classic Breton filling for clafoutis, but in the summer, you can use fresh plums, blackberries, raspberries, apricots, or other stone fruit.

Compared to other plum dessert recipes, like plum galette, this plum clafoutis is quick to make and suitable for brunch or dessert. Follow these baking tips to achieve a perfect plum clafoutis:

1. 1. Use fresh plums. Fresh, in-season plums have the best flavor and texture. If you use frozen plums, they will release liquid while baking, resulting in an overall soggier, less creamy-tasting clafoutis.
2. 2. Make personal servings. Portioning out any clafoutis recipe is easy. Simply scoop individual-sized servings into a muffin tin instead of baking the clafoutis in a pan or dish.
3. 3. Let the clafoutis cool. It’s tempting to eat clafoutis straight out of the oven, but letting it cool slightly before serving allows the dessert to release its steam. You’ll know the dish is ready to eat when it’s somewhat deflated but still warm. Waiting a few minutes also ensures an optional dollop of crême fraîche or a sprinkle of powdered sugar won’t melt on contact.