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round pie dish with baked strawberries and almonds in a custard

Strawberry Clafoutis (Gluten Free)

Jill Colonna
Strawberry Clafoutis with almond flour - a delicious gluten free twist to the classic baked French recipe with cherries. Serve slightly warm or chilled for breakfast, dessert or teatime. Also great with ground pistachios.
5 from 9 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast, Dessert, teatime
Cuisine French
Servings 6 people
Calories 226 kcal

Equipment

Ingredients
  

  • 15 g (1 tbsp) butter for the dish
  • 70 g (2.5oz/ ⅓ cup) sugar + 1 tablespoon for the dish
  • 275 g (10 oz/1½ cups) fresh strawberries washed, hulled & cut in 2 if big
  • 4 eggs organic/free-range
  • 1 egg yolk
  • 170 ml (6 floz/ ⅓ cup) single or pouring cream ('half and half') (I use half fat crème fleurette 12% in France)
  • 50 g (1.75oz/ ½ cup) ground pistachios (or ground almonds)
  • ½ tablespoon Amaretto or Kirsch liqueur (or other liqueur, depending on fruit chosen) (optional)
  • pinch salt (fleur de sel) or celtic sea salt
  • few drops almond extract (or vanilla powder/extract)
  • 1 tablespoon almond flakes (optional, for topping)

Instructions
 

  • Preheat the oven to 200°C/400°F (180°C fan/gas 6).
  • Butter an ovenproof pie or baking dish and top with about a tablespoon of sugar, shaking the dish to spread it evenly. Lay the fresh ripe strawberries over the surface in one layer.
  • In a large bowl, whisk together the eggs, yolk, sugar, cream, ground almonds or pistachios, salt and extract, if using.
  • Pour this egg mixture over the strawberries and if using, sprinkle over some flaked almonds.
    Bake in the oven for about 35 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.
  • Set aside to cool and either serve at room temperature or chill in the fridge until ready to serve.

Video

Notes

To serve: 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.
Strawberries: fresh strawberries give the best flavour and texture. I don't recommend frozen but if using, thaw and drain them well first, as they release more liquid and can soften the custard. The juices can be reduced into a sauce to serve alongside.
Different fruits (variations): use the same recipe batter (gluten free) with ground almonds to make the following:
Egg sizes: I use medium eggs in France (same in Europe). The equivalent in the USA are large eggs. For more on French eggs, see FAQ.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. 

Nutrition

Calories: 226kcalCarbohydrates: 19gProtein: 7gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 157mgSodium: 78mgPotassium: 249mgFiber: 2gSugar: 16gVitamin A: 392IUVitamin C: 27mgCalcium: 72mgIron: 1mg
Keyword easy gluten free desserts, gluten free clafoutis, strawberry baked custard, strawberry clafoutis gluten free, strawberry clafoutis recipe, strawberry desserts
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