Description
Discover Battue aux Fruits, the rustic French dessert that’s lighter than a tart and more luscious than a clafoutis. Under a golden crust, ripe seasonal fruits soak in a tender, vanilla-scented custard that’s never too sweet or heavy. Perfect for summer lunches or elegant picnics, this recipe calls for everyday kitchen basics and comes together easily, with just one trick for perfect texture: let the batter rest. Serve warm or at room temperature. Each bite bursts with the flavors of oven-roasted fruit, mellow honey, and the subtle richness of real butter. It’s the ultimate way to turn a bowl of fruit into a captivating centerpiece—no mixer or special skills required.
Ingredients
- 800 g de fruits frais de saison, coupés en morceaux
- 3 gros œufs
- 100 g de sucre en poudre
- 90 g de farine de blé
- 300 ml de lait entier
- 40 g de beurre fondu, tiédi
- 1 cuillère à soupe de miel
- 1 cuillère à café d'extrait de vanille
- 1 pincée de sel
Instructions
- 1. Preheat oven to 180°C (350°F). Grease a 23 cm round baking dish or deep pie dish well.
- 2. Wash, dry, and prepare 800 g fruit. Peel if needed (for apples or pears), then cut into 2 cm chunks. Spread evenly in the dish.
- 3. In a large mixing bowl, whisk 3 eggs and 100 g sugar until slightly frothy. Sift in 90 g flour and a pinch of salt; mix until combined.
- 4. Gradually add 300 ml milk, whisking until the batter is smooth and lump-free. Stir in 40 g melted butter, the tablespoon of honey (if using), and 1 teaspoon vanilla extract (if using). The batter should be thinner than pancake batter.
- 5. Let the batter rest for 10 minutes at room temperature.
- 6. Pour batter evenly over the fruit in the dish. The batter should just cover the fruit but not overflow.
- 7. Bake for 30–35 minutes, until the top is golden and edges are bubbling slightly. The center should be just set—if still wobbly, bake 3–5 more minutes.
- 8. Cool on a rack for 15 minutes before slicing. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 192 kcal
- Sugar: 17.8 g
- Sodium: 69 mg
- Fat: 5.8 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 2.2 g
- Protein: 4.6 g
- Cholesterol: 78 mg
Keywords: Use just-ripe, not overripe fruit for the best texture. Avoid bananas or excessively juicy fruits like pineapple or melon, as they can make the flan heavy or soggy. Replace honey with maple syrup, or omit it entirely for a less sweet result if your fruit is very ripe. For a crunchy top, sprinkle 1–2 tablespoons of sugar over the batter before baking. Serve with a dollop of crème fraîche, fruit coulis, or a scoop of sorbet for extra flair. You can halve the recipe and bake in a smaller (18 cm) pan—reduce baking time to 20–25 minutes.