What Is The Difference Between A Clafoutis And A Tart?

So now I am a little confused.
I was wondering around the food blogs for breakfast, reading a wonderful recipe here and another one there, when I ran into a post on Taste Buddies about Plum Clafoutis.
The pictures, besides looking really appetising to me looked like a moist plum pie, or tart…. and since I had never heard about Clafoutis before I did a Wiki on it and this is what I came up with

 sometimes spelled clafoutis, is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish

Oh - I thought to myself, this is like my mothers apple cake - the fail safe one - except that we call it cake, and not Clafoutis, and don’t serve it straight from the oven, as Taste Buddies Suggest.

I am going to try making Taste Buddies Clafoutis - to see if I can spot the difference (besides the obvious apples\plums difference) and I would be delighted if anyone out there could fill me in on what it is I am missing and how a clafoutis differs from a  upsidedown fruit pie/cake/tart.

In the mean time - Here is my mothers fail safe Apple cake:

Butter a large Pyrex.
Slice 5-6 peeled Granny Smith apples, and lay them in the Pyrex (about 2 layers)sprinkle them with a bit of sugar, Cinnamon (I am generous with the cinnamon) and the juice of one lemon.
whip 2 eggs with 1 cup of sugar. Add a 3/4 cup ouil and mix again. Add 1 cup self rising flour and a pinch of salt and mix well.
Pour the Batter on the apples, sprinkle a little sugar and bake for 30-40 minutes in a medium oven.

Enjoy.