Martha Stewart's Nectarine Clafoutis | Martha Bakes Recipes | Martha Stewart Living

[@MarthaStewart]

Get the recipe at: www.marthastewart.com/1536152/nectarine-clafoutis

[@shellyscott9613]

Love peaches and nectarines; looks really good. Thank you for sharing.

[@melissamoonchild9216]

Ive loved Martha Stewart since I was a little girl and shes still amazing.

[@cindysayavong8513]

This will be my new favourite. I love peaches and nectarines. I will use coconut sugar. Thank you for sharing.

[@pauluna81]

I will be doing the same 👏🏼

[@The_Timinator]

Much better with less Eggs (3 eggs would be perfect and use the Quiche Egg to Milk ratio) Her version didn't even rise, so that means it's a chewy eggy desert that doesn't even have that much sugar in it....ZERO need to preheat that dish either. I've been making this for years with a mix of Peaches and Nectarines, the Puffy Rise always impresses your guests.

[@philippapay4352]

Ooh, nectarine clafoutis. I adore nectarines. This was clear & simple. Thank you. I can do this. I didn't know cherries were the traditional fruit used for clafoutis. It looks delicious and not too overly sweet. Thanks for a fine demonstration with good tips.

[@rudevalve]

Certified Gold!!!!!

[@joycestenson9910]

Along time favorite in my household!

[@SailorMoonFanDDG]

Look very delicious 🤤😋 I love defferent pies

[@chamsnour9884]

Merci infiniment pour cette recette 😙😙😙

[@psw4763]

Delicious and do-able and on my list. Thank you.

[@uku3603]

Thank you so much for your great recipes👍 I love them ❤️

[@МарияТод-т1у]

So lovely!

[@plantbird2682]

I love your work since I was young, I hope to support you 🌹❤️

[@LMays-cu2hp]

Looking very nice...

[@bee5025]

Miss her unconventional co-working relationship with uncle Snoop.

[@melissamoonchild9216]

lol I love that too

[@captainamericaamerica8090]

Fresh fruits

[@michaelwarren798]

I just found my nxt project😊

[@jessicaheap7204]

why do you pre heat the pan ?

[@judyandtwins]

Hallo my friend 🌹🌹🌹

[@disideratum]

Could anyone please advise me on baking time and temp if I'm using 4x 4in springform pans (it's the only thing I've got other than plain pie pans. Boring!) Also I'm using pitted cherries (marinated in port and 2 tablespoons white sugar). I do have 4in parchment rounds I'll be using but will still brush everything with butter and a sprinkle of sugar to dust the pans. Not sure if that will be a factor or not... Thanks to anyone who can give me some guidance on this! ❤🍒❤

[@piratessalyx7871]

I would think 350° for 40 min or so.

[@jennglow4647]

😋

[@siranoushmalkhasian4446]

👍👍👍

[@plantbird2682]

🌹🌹🌹

[@GbawlZ]

There is something to be said about a kitchen fully-stocked with gadgets and kitchenware.

[@The_Timinator]

It's called being a Multi Millionaire.

[@PracticalContrarian]

I made this a couple of days ago and found it to be quite bland. We ate it but it will not be on the menu again.

[@semendezhnev1]

charlotte (apple pie) only with nectarines

[@tina8796]

That looks almost like popover batter

[@gemmasoyls6445]

Too much dairy, too many eggs and yolks and not enough flour or sugar. The batter's consistency needs to be like pancake batter and deffo not runny. Massive fail, Martha. How much are you paying your assistants? Les Français roulaient des yeux.

[@shawnsb7583]

Easy but more like crepe texture! Too much liquid and too many eggs for 2 tablespoons of flour! By the time I served it it was like a cold and wet crepe!

[@marthaharris3789]

MY STORY! BELLOW 📥📥📥📥📥📥📥

[@mirjanajovanovich1725]

Way too many eggs, too much liquid and not enough flour!

[@rheahoover7004]

Yeah but it could be how the English make it.

[@shahenshaansari5066]

Hindi mein Samjha kar bhejiye