Yes, that's really the name. The true clafouti is made with cherries in Limousin, France, but it can be made with any relatively firm fruit. Technically at that point it's a flognarde, but clafouti is unusual enough for me.
Grease tart pan (or pie pan) and arrange fruit loosely around the bottom. Beat eggs. Add rest of ingredients and mix lightly until combined and mostly smooth. Pour over the fruit. Bake at 350 for 50-60 minutes. Let cool AT LEAST 10 minutes...Janis likes it better cool