Catherine,
I think the best way to learn and consolidate specific or technical terms like this is usually a web search. It almost always throws up images, descriptions and definitions, and especially if you choose French sites for explanation, is an opportunity to practise French with a purpose.
Traditionally a clafoutis was made with cherries. Some, particularly from the Limousin region, will argue using any other fruit does not result in a clafoutis, but ‘une flaugnarde/flognarde’ but that distinction is not made (or even known in my experience) generally in France as you will see from recipe sites - for both professional and amateur.
A selection of results below :
https://www.marmiton.org/recettes/recherche.aspx?aqt=Clafoutis
https://www.larousse.fr/dictionnaires/francais/flaugnarde/34066
https://www.organicauthority.com/organic-food-recipes/easy-french-clafoutis-recipe
