Simplicity is often the golden rule of allowing seasonal fruits to shine – and this Strawberry Flaugnarde is the perfect example of this. Just like a Clafoutis, this classic French dessert is a custardy baked flan nestled with seasonal fruits. It’s tender and creamy in the center, with satisfyingly puffy and chewy rims. The best part: you only need a few basic baking ingredients (flour, sugar, eggs and milk) and fresh seasonal strawberries to recreate this delicious dessert in your own kitchen.
Flaugnarde: A staple for your French baking repertoire
If you’ve never heard of Flaugnarde before, you may think it sounds and looks like a Clafoutis… and you’d be right! “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled “Flognarde”) is the name given when it’s made with other fruits – such as strawberries.
Probably because it is so quick and simple to make, this custardy baked flan nestled with fruits is a staple among French home cooks in the Spring and in the Summer. It is ideal to make do with the abundance of fruits during warmer days and makes for a refreshing yet comforting dessert.
This Strawberry Flaugnarde is a definite favorite of mine during Spring when strawberries are at their ripest. Once you master the basic Flaugnarde recipe, you can start playing around with substituting the strawberries with other seasonal fruits as months pass by. Raspberries, blueberries, and cherries (of course) are lovely too. In late summer, stone fruits such as apricots, peaches, or plums work great, pitted and cut in wedges. In the fall, try this recipe using apples or pears, peeled and cubed.
Choosing the baking vessel
Like most French flans, a Flaugnarde can be baked in most oven-proof shallow dishes, be it a pie dish, a casserole dish, or a cast-iron skillet. Just be sure that the edges go up at least 1 1/2 inches high.
A skillet will give you slightly browner, firmer, and crisper edges, since it retains more heat. You’ll likely be able to slice the Flaugnarde with a knife, just like cake, and eat it with your hands.
A classic pie or casserole dish (ceramic or pyrex), meanwhile, will result in a more tender Flaugnarde, with an almost custardy center and a satisfyingly chewy rim. You’ll need spoons for eating.
Cooking notes:
- Take your eggs out of the fridge 1 hour before preparing, so they warm up to room temperature.
- Make sure you use 2% or whole milk (no skimmed or fat-free).
- This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
- Fresh seasonal strawberries are best, but to make this recipe accessible year-round, you can also opt for frozen strawberries. Make sure you fully thaw them, then drain them very well and pat them dry with paper towels to remove as much extra moisture as possible.
- Measure the strawberries once they are halved. For 300g, you should get about 2 cups; although a little less or a little more is fine.
I hope you enjoy this Strawberry Flaugnarde as much as I do! Any questions, don’t hesitate to leave a comment.
You may also like:
- Classic French Strawberry Tart (Tarte aux Fraises)
- Classic French Cherry Clafoutis
- Raspberry Pistachio Tart
- Apricot Almond Flan (Flaugnarde)
- Classic French Tarte Tatin
26 comments
Hi, love your blog. I made the strawberry flaugnarde
Today. Followed the recipe. Baked it in a 9” tart pan.
However, while the flavors are great, the bake was not. Edges are burnt but the center is mushy. Seems like too much moister. What could i have done wrong?
Hi Judy! Thank you for your question! Did you use a metal tart pan? This may be the issue. For a Flaugnarde, I recommend using a pie/casserole dish (made of plexiglass or ceramic) or a skillet – see the “choosing the baking vessel” paragraph. Metal heats up quickly and is a better conductor of heat than glass or ceramic. This means the Flaugnarde bakes un-evenly and can end up with burnt edges. If you have one, I suggest using ceramic/glass or a skillet next time. I hope this helps, happy baking!
I made this last night – using a Corning ware vessel – and it was beautiful, not to mention easy. I reduced the amount of sugar to about half a cup, which worked nicely with good fruit (I might reduce further next time as it was certainly sweet enough), and mistakenly cooked for the first half hour at 375 degrees, which similarly worked out remarkably well. Highly recommended!
Thank you for your review!
next time, I would like to add a little cognac, Can I add 1 tablespoon without changing the amounts of the other ingredients?
Hi Pat, you can substitute the 1 tbsp of vanilla extract with 1 tbsp of cognac. Happy baking!
Thank you for the recipe. I opted for the cast iron pan , baked at 350 degrees for 45 minutes. PERFECT 😀
Amazing, thank you!
Audrey,
Should I change the amount of flour if at elevation? Thank you, I really enjoy your recipes!
Hi Kayla! According to King Arthur Flour website, you can add 1 tbsp of flour per recipe at 3,500feet. You can also increase your oven temperature by 15-25F. For more details, I suggest you check out this resource, I hope this helps! https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
This was so much fun to make. As always, you write so well and make the recipe painless! I hope being back in France has been wonderful for you. So appreciate you continuing your blog!
Thank you so much Jennifer, being back is wonderful indeed!
Exceptional dessert! Served for brunch and everyone loved it. Have made twice!
Thank you!
Delicious and my husband and son loved it as well. Thank you very much for sharing
Thanks for letting me know, and glad you all enjoyed it!
Can I substitute dairy free milk and butter with the same result? How about vanilla almond milk?
Hello, Lindsay. I apologize, but I have no experience with making it with anything but the ingredients listed in the recipe. I will however publish this comment in hopes that someone may who has tried it knows the response.
I would imagine the butter would be fine, as it’s used solely to grease the baking dish. The dairy-free milk should also work, but I cannot be certain. A great test would be, if you’re willing, to make the dish without the fruit (to minimize cost if it doesn’t turn out) and cut down the baking time a few minutes (I’d start checking at the 45min mark).
Thank you! I appreciate your post to try to find an answer. My daughter is allergic to dairy so I’m always on the lookout for yummy dishes. Many thanks!
No problem at all!
Can I make this the day before? If so what is the best way to store it and do you have any recommendations for when I want to serve it? Should I leave it out and bring to room temp? Do I need to warm in the oven?
Hello, Erin! So, I can tell you this… I have not made this flaugnarde the day before, but I have had leftovers that I’ve eaten the next day. Usually, I’ll just remove it from the fridge, let it warm slightly while we eat our meal and eat it like that – still delicious!
So, 1 of 2 things here… Allow it to come back to room temperature and serve that way, or as you suggested, warm it slightly in a 350 degree oven for maybe 5 minutes. A fresh flaugnarde is best, but I always enjoy leftover slices too!
Just ensure the flaugnarde has cooled completely before covering with plastic wrap, and storing in the fridge. I’d keep it in the same vessel you baked it in, that way you can pop it right back in the oven the next day (***though allow it to warm for about an hour on the counter before placing in a hot oven, or the cooking dish may break***).
Good luck!
Could I substitute fresh peaches for strawberries? I am a subscriber to your newsletter.
Hello, Karen! Yes, you could absolutely try this with fresh peaches. I’ve seen a few variations on this flaugnarde with different fruits, and I think fresh peaches would work quite nicely! The question would be, skin on or skin off… Depends on your preference and the thickness of the skins, I think!
Thank you – I will definitely remove the skin from the peaches and I know it will be wonderful!
Would love to know what you think, if you’re able to give it a try. I’d love to know how well the peaches worked too 🙂