Cherry Clafouti

Pronounced "kla-foo-tee" and often spelled with an "s" on the end in the original French, a clafouti is a baked dessert that's kind of a cross between a custard and a tart. When cherries are in season in the Washington, D.C., area, this is a stunning and easy way to showcase them. No cherries? Just about any fruit will work; feel free to substitute the same amount of any berry, or you can use grapes, or thinly sliced peaches, plums or apples. Serves 6-8

Ingredients:

• 1 tsp butter, softened, for pan
• ½ cup flour, plus more for dusting pan
• 3 cups cherries or other fruit
• 3 eggs
• 1/3 cup plus 1 tbs. granulated sugar, divided
• Pinch salt
• ½ tbls. baking powder
• 1 cup heavy cream
• 1 tsp. vanilla extract
• 1/8 tsp. nutmeg

Preparation:

Preheat oven to 350 degrees. Smear a 9- or 10-inch-round, 2-inch-deep casserole, tart tatin dish, or pie plate with and then dust with flour, shaking out the excess. Line bottom of pan with fruit in one even layer.

In a large mixing bowl, whisk eggs until frothy. Add 1/2 cup flour; whisk until smooth. Add 1/3 cup sugar, salt and baking powder; whisk until combined. Add cream whisk until smooth.

Pour batter over fruit to very top of dish (there may be leftover batter, depending on your dish). Sprinkle with 1 tbls. sugar. Bake for about 40 minutes, or until clafouti is brown on top and a toothpick or knife comes out clean. Serve warm or at room temperature.