Plum & Nectarine Flaugnarde

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This recipe comes from one of my favorite food bloggers ever, David Lebovitz. He’s a San Francisco expat, living in Paris as a Food Blogger and Cookbook Author. I love his recipes for so many reasons, but mainly for his gift for baking with seasonal fruit.

When I was a kid, I followed my sister’s lead when it came to fruit in desserts. I remember her always saying, “A pile of hot fruit does not count as dessert.” I was loyal to these words. Loyal until I moved to France in my early 20s. Everything changed when I realized how delicious a perfectly ripe pear tasted in a Tarte aux Poires (French Pear Tart).

David Lebovitz is able to take any seasonal produce offering and transform it into a dessert that neither takes away it’s unique flavor nor overhighlights it. So you’re left with a perfect harmony of ingredients.

I’d never heard of a Flaugnarde before but I’ve found that it’s essentially the same thing as a Clafoutis. (Check out my clafoutis recipes: Cherry ClafoutisApple Clafoutis, and Baked Pear Custard). Flaugnarde’s comes from a region in France called Périgord. The unique texture is like a thick custard rather than a cake or torte. David uses a variety of French plums in his recipe, which I happen to know are incredibly sweet and delicious. The plums on my tree though are quite sour and tangy so I thought it was safer to mix it with a few sweet nectarines. The combination was a hit.

This recipe comes together in mere minutes. You can put it in the oven when your guests arrive and it’ll be ready to eat for dessert. It only takes 20 minutes to bake, and much less to prepare. It’s rustic, traditional, and very French. The only un-French thing about it is that it’s fuss-free. Enjoy!

Plum & Nectarine Flaugnarde snippet

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