This custardy, fruit studded cake is also delicious prepared with apples, cherries or apricots.

• 12 oz. fresh pears, cored and sliced thinly
• 1 cup all-purpose flour
• 1/4 t. salt
• 2 cups milk
• 3 eggs
• 1/3 cup sugar
• 1/2 t. vanilla
• 1 T. butter, cut into 6 pieces

First, lightly butter and flour a 9" round tart pan or baking dish. Place the pear slices in the tart pan.

In a large mixing bowl, combine the flour and salt. Whisk in 1 cup of the milk until smooth. Then add the eggs one by one, whisking after each addition. Whisk in the sugar,  the remaining 1 cup of milk and the vanilla. Pour the batter over the pears. Dot the top with the butter pieces. Bake the clafoutis at 450 degrees until golden and puffed, about 25 minutes. Let cool completely before serving.