This is an adaptable recipe. Any tangy fruit or combinations will work in it but the dark coloured summer fruits or berries make a great flavour and colour contrast. My clafouti pictured here is made with late summer plums and it fits a med sized 25 cm flan dish or wider pizza dish.
Ingredients
enough fruit pieces or 1/2’s to cover the bottom of your flan dish with some spaces in between
3 eggs lightly beaten
1 & 1/2 cups of whole milk, or a mixture of milk and double cream
1 tsp finely grated lemon zest
1 tsp vanilla extract
110 g (1/2 cup) sugar preferable castor
50 g (1/3 cup) plain flour
1/2 tsp fine sea salt
icing sugar to dust (optional)
Heat oven to 180C. lightly whisk the eggs in a bowl, add the cream, milk, lemonzest and vanilla until combined.
Combine the sugar, flour and salt in a separate container and make a well in the centre. Pour the egg mixture into the well and whisking until combined . Pour the batter straight into your flan dish- no need to oil it or dust with flour. Push the fruit down into the batter, or scatter it on the top, or both, depending on what fruit you are using.
Bake for 20-25 mins or until cooked. Remove from the oven and allow to cool slightly before serving.
This fruit pie is easy and very variable. Use whatever fresh fruit or frozen berries you have on hand and submerge them in creamy custard for the last few minutes of cooking. I used apples and cape gooseberries in this one. I found the frozen berries (round the outside) cooked better in this recipe than the fresh ones (in the centre). 
Rosemary O'Hara - Raku and domestic pottery 