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Recipe: Pear Clafoutis


This cross between a fruity custard and a traditional French tart can be served either warm or at room temperature, and makes a fantastic breakfast the next day. Although it is commonly made with cherries, I think the pear version is extremely elegant. Infusing it with a touch of freshly grated nutmeg really sets off the flavour. As it bakes into a beautiful, golden dessert, the fruit softens and releases its wonderful juices into the batter.


  • 3 large eggs

  • 1/2 cup heavy cream

  • 1 cup whole milk

  • ¼  cup salted butter, melted

  • 2 teaspoons vanilla extract

  • 2/3 cup plain flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon freshly grated nutmeg

  • 1/4 cup granulated sugar

  • 1/4 teaspoon salt

  • 4 barely ripe pears, peeled, cored and sliced (Bartlett or D’Anjou)


  1. Preheat oven to 170°C (160°C if fan-assisted)

  2. Generously butter a 9-inch ceramic tart or quiche pan

  3. In a medium bowl, whisk together eggs, cream, milk, butter and vanilla

  4. In a small bowl, stir together flour, baking powder, nutmeg and salt

  5. Whisk dry ingredients into wet mixture to form a smooth batter

  6. Arrange the pears in a circular shape on the bottom of the tart pan, then pour the batter over them

  7. Sprinkle with sugar

  8. Bake 45-55 minutes, until golden and set in the centre

  9. Serve warm with a dollop of crème fraise

Recipe courtesy of Annette Lang at Expat Kitchen. www.expat-kitchen.com