Plum Cafoutis

🍑 A Plum Clafoutis for Plum Season 🌿
(Clafoutis is pronounced “klah-foo-TEE”)

One of my loyal Rosemary Thyme followers recently told me that she has an abundance of beautiful plums now that they’re in season and asked if I might have a good plum tart recipe.

I told her I would ask Dennis. With his culinary background, he looked through the recipes he had from The Culinary Institute of America, but we didn’t find quite the plum tart we were looking for. What we did find inspiration for was something perhaps even better—a traditional French Plum Clafoutis.

If you’ve never made clafoutis before, it’s a wonderfully simple country-style French dessert. Fresh fruit is baked in a lightly sweet custard-like batter that falls somewhere between a baked custard and a tender pancake.

Of course, I couldn’t resist giving it a little Rosemary Thyme treatment. 😊 I replaced the heavy cream with 2% evaporated milk, reduced the salt and used Swerve to cut back on added sugar while still letting those beautiful seasonal plums shine.

🌿 Rosemary Thyme Light Plum Clafoutis

Ingredients

• 1 pound ripe red or purple plums, halved and pitted
• 3 large eggs
• ¼ cup granulated Swerve or equivalent baking sweetener
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, optional
• ⅔ cup 2% evaporated milk
• ¼ cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Cooking spray or a very light coating of butter for the baking dish
• Swerve confectioners’ sugar for dusting

Directions

Preheat the oven to 400°F. Lightly coat a 9- or 10-inch pie plate, baking dish or oven-safe skillet with cooking spray or a little butter.

Halve the plums, remove the pits and set them aside.

In a blender, combine the eggs, granulated Swerve, vanilla, optional almond extract and evaporated milk. Blend until smooth.

Add the flour, baking powder and salt and pulse just until combined.

Pour the batter into the prepared dish. Arrange the plum halves in the batter, cut-side up.

Bake for approximately 28–32 minutes, until puffed and lightly golden and the center is just set. A slight jiggle in the middle is perfectly fine—it will continue to set as it cools.

Allow it to rest for about 10 minutes, then finish with a pretty dusting of Swerve confectioners’ sugar. Serve warm or at room temperature.

🌿 Kitchen Note: Don’t be surprised when your clafoutis puffs beautifully in the oven and then settles as it cools. That’s exactly what it is supposed to do!

And to the Rosemary Thyme friend whose abundance of plums started this little kitchen adventure—I hope this gives you something delicious to make with them. 💜

Sometimes the best recipes begin simply because someone asks, “What can I make with all of these?” 😊

Helene
Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏠