Apricot clafoutis
- Vegetarian
- Energy Kcal 181
- Carbohydrates g 30.2
- of which sugars g 21.7
- Protein g 4.8
- Fats g 3.8
- of which saturated fat g 1.81
- Fiber g 1.1
- Cholesterol mg 82
- Sodium mg 139
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 55 min
- Serving: 8
- Cost: Average
PRESENTATION
So, apricot clafoutis—it is a French dessert that's both rustic and kinda fancy. Really. You know, it comes from those French countryside kitchens where they just grab whatever fresh fruit they've got handy and whip up something sweet and moist for the end of a meal. Instead of cherries, this version uses apricots. And let me tell you, apricots bring a nice tangy bite and a hint of sweet that just pops in the simple custard batter. Some folks call versions with different fruits "flognarde," but whatever you call it, the combo of soft fruit and eggy batter is so so tender, almost spoonable. Like, you could eat it straight from the pan—no kidding.
What’s great about this apricot clafoutis recipe is how easy and adaptable these classic French desserts can be. And you can ditch the brandy or swap it for orange juice. For real, it means everyone can dig in, even the kids.
In France, they usually bake this when stone fruits are in season. Seriously, it captures that fresh-picked juiciness. The apricot clafoutis gets a little golden on top when it bakes, but underneath, it's soft and custardy—almost like a baked apricot pudding. That warm, just-set middle makes it a hit when you want something homemade and a bit fancy without feeling heavy after a big meal.
Clafoutis can vary across regions with local fruits, but apricot? It's a unique twist that’s not as common as cherry. For sure, it grabs attention at the table. Whether you call it an apricot dessert with batter or a classic French dessert, it's perfect for brunch or a light snack with coffee. People love how the sweet and tangy flavors dance with the soft, almost creamy base, and the fact that you can enjoy it warm or at room temp makes it even easier to share. No fancy toppings needed—just a dusting of powdered sugar, and boom, you’re set. It's like tasting summer in every bite, really.
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INGREDIENTS
- Ingredients for a 28 cm diameter pan
- Eggs 3 - medium (at room temperature)
- Sugar ½ cup (100 g)
- Lemon peel 1
- Type 00 flour ¾ cup (90 g)
- Whole milk 0.8 cup (200 g)
- Fine salt 1 pinch
- Apricots 0.9 lb (400 g)
- Brandy 1 ⅓ tbsp (20 g)
How to prepare Apricot clafoutis
To prepare the apricot clafoutis, start by cracking the eggs into a bowl and add the sugar 1. Beat with a whisk, or if you prefer, with an electric mixer, until you achieve a light and frothy mixture that doubles in volume. Then add the lemon zest 2 and sifted flour directly into the bowl 3 and quickly mix with a whisk to prevent lumps.
Add the salt 4, milk that is not too cold 5, and mix until you get a rather liquid batter. Finally, pour in the brandy 6 and mix one last time.
At this point, wash the apricots under running water 7 and use a knife to halve them 8 and remove the pit. Cut each half apricot into 4 slices 9.
Take your mold, butter it, and coat it with sugar 10, shaking the mold slightly to remove the excess. Arrange the apricots in a circular pattern in the mold 11 until the entire base is covered 12.
Lightly mix the batter and pour it over the apricots (13-14). Bake in a preheated static oven at 356°F (180°C) for 55 minutes, until it is well golden on the surface 12 (if you use a fan oven, bake at 320°F (160°C) for about 45 minutes). Once cooked, remove your apricot clafoutis from the oven, let it cool slightly, and serve.