Who said that a French Clafoutis should be made only with cherries? Cherry season has perhaps started in France, but let’s also celebrate the sweetest, shiny and seasonal strawberries with a Strawberry Pistachio Clafoutis. 

Now on Video

Demonstration: How to make a versatile French Clafoutis

With some desserts, I’m fussy – especially with French Clafoutis, a speciality of the Limousin in France. In my honest opinion, a clafoutis is a light, set eggy custard that’s perfumed with fresh seasonal fruits (traditionally made with cherries – see this classic Cherry Clafoutis Recipe with a hint of almonds) and not a stick-to-the-top-of-your-mouth heavy cake-like dessert that can taste of too much flour.

I urge you to try this twist to the classic – not unlike the Raspberry Clafoutis with Lemon Verbena – where I’ve replaced the flour with fragrant pistachios.

Strawberry Pistachio tartlets from ‘Teatime in Paris’

Strawberry and Pistachio Desserts

If you’ve been following the recipes on le blog, you’ll notice that strawberry and pistachio are one of my favourite flavour combinations.

Haven’t tried this combination yet?

Then do try this strawberry pistachio panna cotta (serve with pistachio macarons and it’s heaven!), or the strawberry and pistachio tartlet recipe from the tart chapter in ‘Teatime in Paris‘. I’m sure you’ll be concocting many more of your own twists with this combination in your recipes.

Adding in some wild strawberries to fill in the gaps!

Fresh Strawberries

The other day at the market in Saint-Germain-en-Laye, I simply got carried away.  Well, tell a Scot there’s a promotion or special price for 4 packs of sweet-smelling strawberries and I pounced on these Fraises de Charlotte like they’d go out of fashion tomorrow. Needless to say, the last couple of batches were just ever so slightly fatigué, so baking them at this ‘just becoming tired’ stage is perfect for making this Strawberry Pistachio Clafoutis.

I do stress that you use FRESH strawberries if possible rather than frozen for this recipe, so that all the flavours are at their best.

Bubble, bubble, out of the oven

Pop in a Few Wild Strawberries

I still can’t believe that we’ve been blessed by the birds spreading a carpet of wild strawberries (fraises des bois) in the garden this year.  I thought that mint in the herb garden took over the other plants, but I’m now surprised to see the strawberries popping up in all nooks and crannies, as we say in Scotland.  They’re like tiny voilet-tasting bonbons.

Baking Strawberries Intensifies the Flavours

In this strawberry pistachio clafoutis, it’s the strawberries that dominate: baking strawberries in this way intensifies the flavours – it’s incredible! The pistachio is quite subtle but adds that extra intrigue to the fruit, plus helps to soak up the juices too.

Please note, that for all my recipes, I encourage you to weigh out your ingredients using a digital scale (find out why in this post), so that you have continued successful results each time you make this.

Don’t Have Pistachios?

If you don’t have pistachios, then use ground almonds instead.  This recipe is GLUTEN FREE.

Some pink peonies for you from the local market.

Strawberry Pistachio Clafoutis Recipe

Print

Strawberry Pistachio Clafoutis

Prep Time

15 mins

Cook Time

30 mins

Resting Time

10 mins

Total Time

45 mins

 

Strawberry Pistachio Clafoutis, a delicious twist to the classic cherry baked custard French recipe using fresh strawberries and ground pistachios (or almonds) to soak up the juices. Gluten free treat for breakfast, dessert or teatime.

Course: Breakfast, Dessert, teatime

Cuisine: French

Keyword: clafoutis, pistachio, strawberry, gluten-free,

Servings: 6 people

Calories: 273 kcal

Author: Jill Colonna

Ingredients

• 275 g (10 oz) fresh strawberries washed, hulled & cut in 2 if big
• 4 medium organic eggs (or 3 large eggs)
• 1 organic egg yolk
• 70 g (2.5oz) sugar + 1 tbsp for the dish
• 170 g (6oz) single or pouring cream (I use half fat cream 12%)
• 50 g (1.75oz) ground pistachios (or ground almonds)
• 1/2 tbsp Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) (optional)
• few drops almond extract (or vanilla powder/extract)
• 15 g (0.5oz) butter for the dish
• 1 tbsp almond slivers (optional, for topping)

Instructions

1. Preheat the oven to 180°C fan/ 200°C / 400°F (gas 6).

2. Butter a gratin or pie dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly.  Lay the strawberries over the surface in one layer.

3. In a bowl, whisk together the eggs, yolk, sugar, cream, ground pistachios (or almonds) and extract, if using.

4. Pour this egg mixture over the strawberries and if using, sprinkle over some slivered almonds.

   Bake in the oven for 30 minutes or until golden brown and cooked in the middle (it shouldn't sink in the middle). I'd suggest placing the dish on a baking tray to catch any sticky juices that could run out, if too full.

5. Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.

Recipe Notes

This recipe is just as good using ground almonds (almond flour) instead of pistachios. Serve warm or chilled for breakfast, teatime or for dessert.

Dessert matching wines with strawberries: this is great with a light fruity red such as a Pinot Noir (from Alsace or a Burgundy), or a gamay Beaujolais Cru as it brings out the fruitiness yet light enough not to overpower the dessert. Otherwise a chilled rosé Champagne or New World fizz.

Variations using the same recipe batter (gluten free):

• Raspberry & Lemon Verbena Clafoutis
• Blueberry & Lemon Clafoutis
• Apricot & Lavender Clafoutis
• Mirabelle Plum & Almond Clafoutis
• The French classic, Cherry Clafoutis

Recipe now demonstrated on Video.

Jill Colonna

MadAboutMacarons.com