Flaugnarde aux Fraises

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Take one look at most food bloggers’ Instagram feeds, and you’ll find photographed baskets of fresh strawberries. It’s that time of the year when strawberries are big, red, and perfectly sweet; there’s none of those white, tasteless strawberry knock-offs you find sitting unloved at the supermarket. While I have yet to photograph my own farmer’s market bunch, that doesn’t mean I’m not buying them. In fact, for the past month, they’ve been a must-have on my weekly grocery list. In the everyday sense, I love eating them with my morning yogurt or as a side to some scrambled eggs and toast. When I’m looking to use them in a dessert, I’ll either do a berry pie or galette, as I’ve already told you guys how much I love pie crust. To mix things up, I decided to make this strawberry flaugnarde (pronounced flow-nyard), a traditional French dessert from the southwest of France. 

strawberry flaugnarde

strawberry flaugnarde strawberry flaugnarde

While flaugnarde can be made with a variety of fruits, the base of the dessert is always the same: a custard batter. Now, if you’ve ever made or seen clafoutis, you’ll probably be thinking these two look like they’re the same thing, and you’re pretty much right. The only main difference is that clafoutis has been known to be made with sweet, black cherries according to French tradition. While many of us have put our own twist on clafoutis, that doesn’t change the fact that the French consider clafoutis to be of only one variety. Flaugnarde, however, can be made with peaches, plums, apples, pears, berries, etc. The reason I love flaugnarde is because, to me, it’s perfectly simple and beautiful in that French countryside sort of way. 

strawberry flaugnarde strawberry flaugnarde strawberry flaugnarde

Personally, I love this type of cuisine. While I say that I am an avid fan of French cuisine, what I really mean is that I am an avid fan of cuisine from the south of France. My best friend, who lives in Paris, often takes trips out to the country to visit her boyfriend’s family. She often describes the amazing foods that his mom will make, all from scratch. Whether they’re simple foods like mayonnaise, or more elaborate items like brioche, this mom makes everything by hand, without fancy tools, from start to finish. The foods are rustic and simple, ingredients fresh and genuine, and yet the dishes are completely impressive all the same. This is what I call the art of cuisine, and this flaugnarde is a wonderful example of that. Flaugnarde is so incredibly easy to make. Simply place your preferred fruit at the bottom of a tart pan, loaf pan, or pie pan (your choice); then, whisk the rest of the ingredients in a bowl (eggs, sugar, flour, vanilla), and pour this batter over the fruit. While it bakes, the edges of the flaugnarde will really puff up, similar to a dutch baby pancake, and then quickly deflate once it’s out of the oven. The custard thickens into a sort of flan/bread-pudding consistency, and becomes absolutely irresistible. I sliced the flaugnarde into individual slices, but I honestly couldn’t stop at just one piece.

Flaugnarde aux fraises

Flaugnarde aux fraises

Yield: 4

Ingredients

  • 1 c strawberries, stems removed and quartered
  • 2 eggs
  • 1/4 c granulated sugar
  • 1/2 c whole milk
  • 1 tsp vanilla extract
  • 1/2 c all-purpose flour
  • 1/4 tsp lemon zest
  • 1/8 tsp kosher salt
  • powdered sugar for dusting on top

Instructions

  1. Preheat the oven to 400°F. Grease a small tart pan or a 9-inch loaf pan well.
  2. Arrange quartered strawberries on the bottom of the pan, very slightly spacing them out from each other.
  3. In a medium bowl, whisk the eggs and sugar together until pale and foamy. Add the whole milk, vanilla extract, all-purpose flour, lemon zest, and salt. Whisk to combine and create a smooth batter.
  4. Pour the batter over the berries in the pan, and bake the flaugnarde for approximately 30 minutes. Top should be golden brown and a toothpick inserted in the center should come out clean or with just a few crumbs.
  5. Let the flaugnarde rest in the pan for at least 15 minutes before removing. To remove, gently lift both ends of the flaugnarde and transfer to serving plate; otherwise, you can serve in the pan. Dust with powdered sugar and, optionally, enjoy with a scoop of ice cream or whipped cream.

36 thoughts on “Flaugnarde aux Fraises”

  1. Oh my Beeta, this looks so stunning! I really wish I wasn’t allergic to strawberries right now – I I would eat a piece (or several) of this, straight out of the photographs if I could! I always used to visit France when I was younger, but I haven’t been in years. I honestly can’t describe their food – it’s their baguettes that really get me. They’re just incredible. Your posts always leave me dreaming of my past visits there, and make me wish I could hop on the next plane and go back straight away!

    Reply
    • Thank you so much, Harriet! As a francophile, that is the best compliment you could ever give me! All I ever wish to do is inspire a love for French foods and cooking within my readers, so I positively love that you are dreaming of Paris again! And I agree, the baguettes are to-die-for!!

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  2. Seriously, you are amazing Beeta. How do you keep churning out such incredibly beautiful desserts? I adore your food photography too. My mouth is watering for this gorgeous custard pastry, something i have never eaten before but just know i would LOVE. You are so clever! x

    Reply
  3. This flaugnarde looks amazing Beeta. I can imagine it’d be so delicious warm with some ice cream. It looks unbelievably easy to make too: in the pictures it almost looks as though there are layers involved, like a pastry and a custard, but it’s just the one batter! SO cool!

    Reply
    • Thank you, Hannah! It’s funny because it has all those elements of pastry and custard, but like you said, it’s just all tossed into one batter which is what makes something like flaugnarde (or even clafoutis) so simple! And it’s the best served warm with a scoop of ice cream! XO

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  4. This flaugnarde is simply beautiful. I love how you photographed it. My ex-fiancee and I always dreamt of settling down in the southern French countryside and this really makes me wish I could visit there right now!

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  5. I love how little ingredients this beautiful dishes require. It makes them feel so perfectly suited for a calm, lazy summer afternoon. And I completely understand what you mean by fresh strawberries v. supermarket strawberries. Sometimes I feel like when I eat a strawberry, I’m really indulging in a wine tasting. Each berry can possess different notes (candy, floral, juicy), and scents. It’s so fun to taste them all. Thank you for this recipe, and again beautiful photography!!

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  6. Beeta, this Strawberry Flaugnarde is absolutely stunning – it has my mouth watering and my belly rumbling!!! I, too, love french cuisine (hence my degree from Le Cordon Bleu).. however I have never been fortunate enough to travel there and actually taste, first hand, all the deliciousness France has to offer. To say I’m jealous would be the understatement of a lifetime! This is a wonderful and gorgeous way to utilize fresh strawberries ♡ love this and I’m totally smitten! Cheers girlie and thanks for making me seriously hungry (and green with envy) 😉

    Reply
    • Aww thank you Cheyanne! I so hope you get a chance to travel to France soon…do it while the Euro is down! 🙂 If you ever plan a trip there, let me know as I know lots of lovely places to eat in Paris! It’s my most favorite place in the world 🙂 XO

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