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Similar to a clafoutis, tartouillat is made with a thick batter (flour, water, salt, milk or cream), well loaded with fruit (whole black cherries are the classic, but there are also apple and pear versions), sometimes with a little bit of brandy.

In the old days it would be baked on Savoy cabbage leaves; today most people use a cake pan. It’s usually served warm, sprinkled with powdered sugar.

Bourgogne-Franche Comté


Text © Dana Facaros

Image by pixo