Cherry Clafoutis

Martha Stewart Living

Makes 6 servings

    3 tablespoons sliced almonds                                   
    3 tablespoons unsalted butter melted                           
    2/3 cup flour                                                  
    2/3 cup +2 tsp sugar                                           
    1/4 teaspoon salt                                              
    4 eggs                                                         
    3 egg yolk                                                     
    1 1/4 cups heavy cream                                         
    1 vanilla bean split, scrape                                   
    1 lemon zest                                                   
    1 pound fresh cherry xx no stem, pit                           
    1/4 cup kirsch or  brandy (opt)                                

Preheat oven to 350°. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat 6 4.5 x 1.75-inch round baking dishes, and set aside.

Place flour. 2/3 cup sugar, salt, and almonds in the bowl ol a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.

Place cherries in a medium bowl; add kirsch. if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter: pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling. 15 to 20 minutes. Transfer to a wire rack to cool.

Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.