Vanilla Bean Clafoutis with Raspberries and Nectarines

Name: Vanilla Bean Clafoutis with Raspberries and Nectarines
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 tbsp. unsalted butter, at room temperature, for greasing; 1/2 c. plus 1 Tbsp granulated sugar, divided, plus more for pan; 1 lemon; 1 1/2 lb. nectarines, pitted and cut into 1/2-inch-thick wedges; 6 oz. raspberries; 1 vanilla bean; 4 large eggs; 1 c. whole milk; 3/4 c. all-purpose flour, sifted; 1/2 c. heavy cream; 1/2 tsp. kosher salt; Confectioners’ sugar, for dusting

By The Good Housekeeping Test KitchenPublished: Aug 2, 2019

Mike Garten

Yields:

8 serving(s)

Total Time:

1 hr 5 mins

Cal/Serv:

265

Jump to recipe

Save your arm the trouble of whisking and use your blender to quickly make the light batter for this summery fruit tart.

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Ingredients

1 Tbsp.
unsalted butter, at room temperature, for greasing
1/2 cup
plus 1 Tbsp granulated sugar, divided, plus more for pan
1
lemon
1 1/2 lb.
nectarines, pitted and cut into 1/2-inch-thick wedges
6 oz.
raspberries
1
vanilla bean
4
large eggs
1 cup
whole milk
3/4 cup
all-purpose flour, sifted
1/2 cup
heavy cream
1/2 tsp.
kosher salt
Confectioners’ sugar, for dusting

Directions

1. Step 1Heat oven to 350°F. Grease a 2 1/2-quart baking dish with butter and lightly dust with granulated sugar.
2. Step 2Finely grate 2 teaspoons lemon zest into medium bowl, then squeeze in 1 tablespoon lemon juice. Add nectarines, raspberries, and 1 tablespoon granulated sugar and gently toss to combine.
3. Step 3Cut vanilla bean in half lengthwise and scrape out seeds and pulp. In blender, combine eggs, milk, flour, cream, salt, remaining 1/2 cup granulated sugar, and vanilla seeds and pulp (discard pod). Blend on high until slightly frothy, about 1 minute.
4. Step 4Transfer fruit to prepared dish along with any juices and pour batter on top. Bake until just set, 45 to 50 minutes. Let cool 5 minutes before serving. Dust with confectioners’ sugar if desired.