Clafoutis (French pronunciation: [klafuti]; Occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart.

One proposed derivation of the dish's name is from the Occitan clafotís, from the verb clafir, meaning "to fill" (implied: "the batter with cherries").

[5] Cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond extract.

Cacou,[12] a specialty of Paray-le-Monial, is a dessert similar to clafoutis made with unpitted Bigarreaux cherries.

[10][9][11] In her autobiographical novel The War: A Memoir, French Resistance member and writer Marguerite Duras wrote that she carefully gathered the rationed ingredients to make her husband a clafoutis when he returns from a concentration camp, only to find that he is too weak from malnutrition and exposure to eat it.