Food & Drink

Mulberry Clafoutis

A simple tart that can star any berry or stone fruit

Photo: adam gibson

“Mulberry may be my favorite clafoutis, but I’m also partial to cherry, apricot, fig, and rhubarb. In fact, pretty much any stone fruit or berry is great in this dessert. In countryside France, it’s often eaten cold and sliced like a tart, but at Franklin we baked them to order in the wood fired oven and sent them out hot, topped with cultured cream and honey. The cold version has become one of my favorite things to pack for a picnic, full of tart, jammy summer fruits.” —Analiese Gregory in her cookbook, How Wild Things Are. Read our interview with Gregory about her love of the outdoors and fishing here.


  • Mulberry Clafoutis (Yield: 1 clafoutis; serves 6)

    • 3½ oz. sugar

    • 2 oz. (about 4) egg yolks

    • 4½ oz. egg

    • 8½ fl. oz. cream

    • 2½ oz. almond meal

    • ¼ oz. all-purpose flour, sifted

    • 5½ oz. fresh mulberries

    • Mascarpone, to serve (optional)

    • Honeycomb, to serve (optional)


  1. Preheat the oven to 350°F.

  2. In a bowl, gently whisk the sugar, yolks, and eggs without creating any foam. Add the cream and whisk to incorporate. Add the almond meal and flour and whisk gently until smooth.

  3. Line an 8–10 inch steel pan or tart dish with baking paper and pour in the batter. Drop the fruit sporadically on top and bake for approximately 40 minutes until golden on top and still slightly wobbly in the center.

  4. I’ve served it with local mascarpone and honeycomb, but it’s equally great with ice cream, cream, or just on its own.

Recipe excerpted with permission from How Wild Things Are by Analiese Gregory, published by Hardie Grant Books.