Step 1

Heat the oven and butter the pan: Arrange a rack in the middle of the oven and heat to 400°F. Coat a 10-inch cast iron skillet with the butter and set aside.

Step 2

Prepare the fruit: Remove the stems and pit the cherries. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and thinly sliced; set aside.

Step 3

Blend the wet ingredients: Combine the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds.

Step 4

Pulse in the dry ingredients: Add the flour, zest, and salt and pulse until just incorporated, 5 to 7 pulses.

Step 5

Add the batter to the pan: Pour the batter into the prepared pan. Top evenly with the fruit.

Step 6

Bake: Bake until set, puffed, and light golden brown around the edges, about 50 minutes.

Step 7

Cool and serve: Place the skillet on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Dust with powdered sugar if using, cut into wedges or scoop and serve warm.