Peach flaugnarde

July 31, 2011 § 9 Comments

The last few weeks have been extraordinarily hard for me; all this beautiful fruit has been appearing in the farmer’s market and my mother has expressly forbade me from baking with any of it. I mean, I love eating peaches out of hand, but still, bakers gotta bake, you know? However, today she is at work, which means those last three peaches from last week’s haul that were hiding in the refrigerator are ALL MINE!

Instead of just eating the peaches, because then there really wouldn’t be much to talk about here (“I went to the fridge. I pulled out a peach. I eated it!”), I finally got to make a clafoutis. Except, you may be wondering, why is this post called peach flaugnarde?

Strictly speaking a clafoutis (kla-foo-TEE) is only made in Limoges, France, from sour black cherries, and anything else made from fruit with a custardy-cakey topping is a flaugnarde (flow-NYARD), though even other French people still call a flaugnarde made from any kind of cherry a clafoutis, most likely to the dismay of the culinarily-inclined of Limoges.

Anyway, I’ve adapted a plum clafoutis recipe to have peaches instead, also changing the name back to flaugnarde, and swapped out almond flavoring for cardamom’s slightly spicy warmth, giving this flaugnarde a bit of an edge. Since a flaugnarde is more fruit than custard, it really allows the fruit to show off its summery freshness, merely complementing peachy perfection with a subtly spiced custard. Peach flaugnarde is of course both charmingly rustic and exceedingly elegant, thanks to its French heritage, and as such it is as welcome at the casual family meal as it is at a fancy dinner party.

Peach flaugnarde

Heavily adapted from Flour

Serves four (can be easily scaled up to serve more; see notes)


  • 1/8 cup of butter (1/4 stick or 28 grams) unsalted butter
  • Three medium peaches (about 425 grams), pitted, then sliced into sixteenths
  • 1/4 cup (50 grams) granulated sugar, divided
  • Two large eggs
  • 1/6 cup (24 grams) all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/16 tablespoon ground cardamom (this is a really small amount, I know…I shook the container three or so times)
  • 1/2 cup (120 grams) milk (or cream if you’d like extra richness)
  • 1/2 tablespoon vanilla extract
  • Confectioner’s (powdered) sugar, for dusting

1. Preheat the oven to 400 degrees Fahrenheit. In an eight inch by eight inch dish (glass or metal or ceramic), melt the butter in the oven while it preheats.

2. Meanwhile, in a medium bowl, combine the sliced and pitted peaches with half the granulated sugar (25 grams) and stir a bit to mix. Remove the preheated pan from the oven once the butter has melted and carefully tilt the pan to spread the melted butter around the inside of the pan. Pour in the fruit and sugar mixture.

3. In a large bowl, whisk the eggs, while in a separate bowl, stir together the flour, cardamom, salt, and remaining sugar (25 grams). Pour the flour mixture in with the eggs and stir. Pour in the milk and vanilla extract and stir just until combined.

4. Pour the batter over the sliced peaches and bake for approximately thirty-five minutes, or until the flaugnarde is puffed and golden-brown in spots. Let cool at least twenty minutes, if not longer, and then dust with confectioner’s (powdered) sugar just before serving. Peach flaugnarde is best enjoyed the same day you made it, but an overnight rest still yields an enjoyable treat.

Note: you can easily double this recipe and pour it into a nine- by thirteen-inch pan, but bake it for about forty to forty-five minutes.


Chang, Joanne. “Plum Clafoutis.” Flour. San Francisco: Chronicle Books, 2010 (252).


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