Recipe By Chef John
Published Sep 12th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 1 10-inch clafoutis Calories 218

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Recipe Ingredients

  • 2 tablespoons unsalted butter, softened, divided
  • 3 large eggs
  • ⅓ cup white sugar, or to taste
  • 1 ¼ cups whole milk
  • ¼ teaspoon fine salt
  • 1 pinch freshly grated nutmeg
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ⅓ cup all-purpose flour
  • 3 cups thinly sliced sweet, ripe pears
  • ½ cup toasted sliced almonds
  • ½ tablespoon white sugar, or as needed

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
  2. 2 Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
  3. 3 Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
  4. 4 Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Nutrition Facts

  • Calories 218
  • Carbohydrate 28.3 g
  • Cholesterol 81.2 mg
  • Fat 9.2 g
  • Fiber 2.5 g
  • Protein 6.1 g
  • Saturated Fat 3.4 g
  • Sodium 115.4 mg
  • Sugar 16.4 g

Chef's Notes

You can make this sweeter with more sugar, or richer with some cream instead of all milk, but there's something to be said for those rare recipes that I would describe as, 'just sweet enough.' You can also use slivered almonds instead of sliced, if you'd like; Taste whatever fruit you're using for sweetness, since you may want to adjust the sugar level based on that. Another key, especially if you're using pears or apples, is to make sure you slice them thin; otherwise they will not cook through by the time your custard is cooked; As I mentioned you could cook the fruit first, but I'll leave that up to you. If you use the traditional cherries, or something like tender juicy berries, this will actually cook faster than the time is given here, so I'd start checking for doneness after 25 to 30 minutes.


  1. I made this twice, the first time as written and the second time with 1.5 pears and about 1.25 cups blueberries and added 2 tbsp. of tart cherry preserves, which gave it a lot more flavor than the pears alone. I used buttermilk and it worked fine. It's a light dessert - great for summer. - Read more ...
  2. Chef John is definitely correct ... this is much better served cold. This recipe has a lot less flour than an old recipe I use for cherry clafoutis and is much more like a custard than a cake. Used goat milk as I didn’t have any regular whole milk and it was great. The almonds - Read more ...
  3. This dish looks great and smells good. The texture could be better though, as Carrie commented. I think the problem is that this dish should be a custard, and the excessive flour detracts from that. Rather than the smooth texture of a custard, it is rougher, with a bread-like texture. It would be better with - Read more ...
  4. Yes. A nice, fairly light dessert, even though I used a cup of milk and 1/4 cup of cream. My pears were very ripe and I needed to use them up, so I gave this a try. Yes, I will make it again.
  5. Bland and unpleasant texture..although it looked beautiful that was as far as it bite and that was enough for my whole family. Never again.
  6. What a wonderful dessert! I made it in my new enameled cast iron braiser. I only had self-rising flour so I used that. It really looked like it had a crust because the bottom was golden brown! This will be my go-to special dessert for when company comes over.
  7. Did not make any changes to the recipe. A really beautiful desert and a nice change of pace with pears. Appropriate for any season.
  8. Didn't have any almonds or either extract on hand so I made do without! Nothing a shot of Marsala can't fix. I also used soy drink instead of milk. Came out delicious. My pears were so sweet I could have even cut down on the white sugar and it still would have been tasty.
  9. So, if you think pears taste good, then try granny smith apples. Add a touch of vanilla with cinnamon to this dish. You will be saying, "Oh my goodness"!!! Thanks, Chef John!
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