Clafouti, or, how I did the fruity tootie

Ok so it's not REALLY a clafouti.

Traditionally, clafouti are chock full of non-pitted cherries.  Not being one to have pit-riddled cherries lying around, I had a couple of cameo apples and a nectarine.  

Clafouti are a French peasant dessert, made with fresh fruit and a custard-ey batter poured over and baked.  They look great when finished (as you can see below) and are TASTY.  A fanciful little tart, they are in fact what the French would consider "po-folks food", at least 100 years ago.  Of course I don't think the French would use "po".

Akin to a cobbler - something we in the South are VERY familiar with - the difference between a clafouti and a cobbler is basically eggs.  The batter is a custard, with four eggs beaten in. 

I peeled and cut the fruit, layered it in the bottom of the buttered pie pan, then poured the flour, egg, sugar and vanilla batter over it and baked for 50 minutes.  Simple and elegant.