Posted on June 27 2012

Tartine Baking Project: #63 Clafoutis

I’ve been looking forward to this clafoutis since I first opened this cookbook.  I did make Far Breton, which is the variation of this recipe where you omit the cherries and use prunes.  That was delicious.  Cherries make me so very happy, and I’ve never really done much with them other than just eat them in mass quantities, directly from the bag.  At the grocery store I went to grab some Bing cherries, but the particular selection looked pretty miserable, so I opted for the less familiar to me Rainier cherries.

I don’t have a cherry pitter, and I didn’t even know what they looked like until I did a little research on the Internet.  That’s some pretty fancy stuff right there.  I just cut them in half and took out the pit.  They may have been my downfall.  Just like any other regular person in the world, when there’s a photo that accompanies a recipe you compare your outcome to that which is displayed in the photo.  I think because I used a different type of cherry and they’re cut in half, that certainly affected my results.

Right as I was gathering all the goods together to make this little dessert, there was a mild freak out.  I just got home from a trip to the grocery store (which is always amazingly fun with a two-year-old in tow), and I went to grab my vanilla bean…thus began The Missing Vanilla Bean of 2012.  There’s something that is so frustrating about knowing you just bought something, then scouring the whole kitchen, the car, my purse, the ground, the toy box, the garbage for one vanilla bean.  I may have let out a yell about this frustration.  There’s a rational part of my brain that kept telling me, “Whoa. It’s just a vanilla bean.  You’re really freaking out about a vanilla bean.”  Then I started to feel terrible for truly freaking out about a missing vanilla bean because I thought about my dear friend who recently was diagnosed with breast cancer.  She’s just 28-year-old.  I don’t have all the words yet to convey all the feelings I have about this circumstance, but just thinking about her brought Missing Vanilla Bean of 2012 to just a regular missing vanilla bean.  Do you know what I mean?  It didn’t completely take away my frustration, but just put things in check a bit.

My loving husband went and got me a vanilla bean.  That’s love.  But!  I still have no idea where that vanilla bean went.

Even though it doesn’t look like the clafoutis that I’ve been dreaming about, it did taste pretty alright.  I liked it a lot, actually.  I knew that I would like it so much that I had the forethought to invite friends over to eat it with me so that it would be impossible to eat the entire thing by myself.  Oh, and I had them over because I love them dearly and wanted to spend time with them as well.

  1. Jing says:

    Cherries make me so very happy, too! If only they weren’t so expensive here.. Your clafoutis looks good! and that cherry tea towel is pretty cute, too!

    • Emily says:

      Thanks! I think part of the reason I’ve been so excited to make the clafoutis was to showcase that towel! :)

  2. Megan says:

    This looks absolutely delish. And I love your cherry cloth! I gaze at those ranier cherries at the store all the time. I kinda just wish I could keep them in a jar on my counter always because they’re so ridiculously pretty! I have never made a clafouti yet, but I think that needs to change soon.

    • Emily says:

      It was instant love with those Rainier cherries! You’ve got to make it soon – so simple and delicious!

  3. Lindsey Royal Anderson says:

    Looks delightful. I even like the halved cherries.

  4. Stephanie says:

    I hear you on the missing vanilla bean thing! I had chilled a can of coconut milk so the fat would separate and I could whip it and then photograph it. Except it had been moved or chucked or..something. On one hand, just a can of coconut milk. On the other hand, a trip to the store and hours of chilling. ergh.

    The dessert looks all delicious and summery, I wonder how much the switch in cherries affected the flavor

    • Emily says:

      Well it’s good to know my freak out was not out of the ordinary! I look forward to making it again with Bing cherries to do some serious comparing and contrasting! :)

  5. kendrah says:

    i think your cut cherries look quite cute- like little hearts swimming in creamy goodness. i don’t know how the picture that you compared to looks but i like yours better :)

  6. la domestique says:

    First- I’ll be thinking/praying for your friend with breast cancer. I was diagnosed with leukemia at 19 (turning 30 in a couple of weeks!) and my heart goes out to her. She’s going to need a good friend like you to just be there for her. :)
    Second- your clafoutis looks just like a clafoutis should. Make a few more and you’ll get your clafoutis groove. Cherry is my favorite but I’ve also made rhubarb and an apricot clafoutis, both delicious!

    • Emily says:

      Whoa! I didn’t know that about you, so happy to be wishing you an early HAPPY BIRTHDAY! (I’ll be thirty in a few months, too!)

  7. sarah says:

    “pretty all right”? now i know never to trust your writing again. it was simply divine! i usually tip toward the scale of actual DISlike when eating desserts, or at the best a right-in-the-center “whatever,” but this was so yummy i ate the whole piece! i could’ve eaten the whole durn clafoutis, given the opportunity and privacy! thank you so much for having us over, it was great to see you and eat your durn clafoutis.

    • Emily says:

      So glad you and your little lady came over to enjoy it with us! And, I’m glad my clafoutis won you over in dessertland.

  8. Sabine @ berrylovely says:

    Your clafoutis looks really great. I am just catching up reading all your blog posts I missed lately.

    My Mom taught me how to pit cherries with a hair needle. You just pull the needle apart and use the loop to take out the pit. I hope this makes sense.

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