Flaugnarde — stone-fruit clafouti-style cake

i. Origin & history

Flaugnarde is the geographic close cousin of clafouti — the cherry version is the famous one; flaugnarde is the same recipe with whatever fruit is in season. The Périgord version typically uses prunes or apples.

ii. Ingredients

Makes 6 servings · scroll the side panel to adjust

• 600 g ripe fruit (apple, pear, plum, prune), sliced
• 3 eggs
• 150 g caster sugar
• 100 g plain flour
• Pinch salt
• 250 ml whole milk
• 100 ml double cream
• 1 tsp vanilla
• 30 g unsalted butter, melted
• Icing sugar to dust

iii. Method

1. Heat oven to 180 °C. Generously butter a 25 cm shallow baking dish.
2. Arrange fruit in a single layer in the dish.
3. Whisk eggs and sugar pale. Whisk in flour, salt, then gradually milk, cream, vanilla and melted butter.
4. Pour batter over the fruit. Bake 35-40 min until risen, golden and just-set. Cool 15 min. Dust with icing sugar; serve warm.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Clafouti is the same recipe with cherries (with stones traditionally left in for almond perfume). Far breton is the Breton cousin with prunes. Flaugnarde aux pommes with apples is the classic Limousin version.

vii. More from French

• Sour Cherry Clafouti — French cherry version
• Apple Pie — British apple pie
• Apfelstrudel — apple strudel
• Apple Turnover — puff-pastry turnover
• Pear Tart — tarte aux poires
• Apricot Crumble — apricot crumble