Cherry and plum clafoutis with a shortcrust pastry base

Kirsch-Pflaumen-Clafoutis mit Mürbeteigboden

The clafoutis is an absolute classic of French baking, which we sometimes had when I was a child. I hadn't eaten one for years, but since we added the wonderfully juicy Peyrey fruit to our range, I've had to think about it with longing again and again.

Because my favorite thing to bake is tarts, I also wanted to make clafoutis as a tart variant. It is also easier to eat with a relatively stable shortcrust pastry base. Then Isabelle Peyrey also told me a little secret that I would like to share with you all here: she puts some plum seed oil on the bottom of almost all of her tarts. This is very intense and fragrant and gives the tart a light touch of marzipan... To die for!

Ingredients for 8 people

For the shortcrust pastry
250 g flour
125g butter
50 grams of sugar
1 egg yolk
30ml of water
1 pinch of salt
Leblanc Plum Kernel Oil

For the filling
approx. 150 g semi-dried Peyrey cherries (pitted)
approx. 150 g prunes from Agen von Peyrey (pitted)
150 g crème épaisse (we have it in the shop)
150 ml whipping cream
100 grams of sugar
1 packet of vanilla sugar
5 eggs

Knead the flour and butter together with your hands until the flour has completely absorbed the butter. Now add the sugar, the egg yolk, the cold (!) water and the pinch of salt and knead until a smooth dough forms. Warning: do not knead for too long. The dough should not be too elastic, but should remain nice and crumbly (typical shortcrust pastry).

Form the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.

Pour the finished dough into a greased and floured tart pan and pre-bake blind. You can add dry lentils, peas or beans to the dough on baking paper and bake for 15 minutes at 180°C.

In the meantime mix together the crème épaisse, the cream, the sugar, the vanilla sugar and the eggs.
Pit the cherries and plums and cut the plums into small pieces. You can adjust the amounts depending on how fruity you like the cake.

Remove the pre-baked base from the oven, brush with plum seed oil and cover with the pitted cherries and pieces of plum. Then pour the clafoutis mixture over it.

Bake the whole thing for another 30 minutes until the liquid mixture has thickened. Remove from the oven, allow to cool and remove from the mold and enjoy...

Cherries and plums for the clafoutis

Cherry and plum clafoutis with a shortcrust pastry base - done

Cherry and plum clafoutis with a shortcrust pastry base – cut 2

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