35 to 40 min

Apricot Clafoutis

Recipe by Maman

Soft, lightly browned apricot clafoutis made with almond flour.

Equipment

1
Preheat the oven to 180 °C.
2
Butter a baking dish or a pan about 24 cm in diameter.
For this step
- 20 gbutter
3
Wash the apricots, halve and pit them. Arrange them in the dish, cut side up.
For this step
- 500 to 600 gapricots
4
Whisk the eggs with the sugar until evenly combined.
For this step
- 3eggs
- 80 gsugar
5
Add the flour, almond flour and pinch of salt.
For this step
- 1 pinchsalt
- 40 galmond flour
6
Gradually pour in the milk while whisking until the batter is smooth, then add the vanilla.
For this step
- 250 mlsemi-skimmed milk
- 1 tspvanilla extract
7
Pour the batter over the apricots.
For this step
- 500 to 600 gapricots

1
For a lightly caramelized top, sprinkle with brown sugar and, if desired, a few sliced almonds.
For this step
- 1 tbspbrown sugar
- a fewsliced almonds

1
Bake for 35 to 40 min, until the top is golden brown and the center is just set.
For this step
- 1 tbspbrown sugar

1
Let cool for 15 to 20 min before serving. The clafoutis is excellent warm or chilled for a few hours in the refrigerator.

If the apricots are a little tart, sprinkle them with one tablespoon of sugar before pouring in the batter. This balances their flavor without making the clafoutis too sweet.

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