Apricot Clafoutis

This rustic yet refined Apricot Clafoutis features juicy fresh apricots nestled in a custard batter, creating the perfect balance of tender fruit and creamy texture for a dessert that can be served as a dessert or chilled brunch.

Ingredients and substitutions for Apricot Clafoutis

• Milk: Whole milk was used, though if you prefer, a creamy dairy free milk would work, but would likely not have the same results.
• Sugar: Superfine or caster sugar is best here because of how easily it dissolves and ensures our mixture is smooth whilst adding sweetness without adding additional flavors to our custard. Raw sugar or light brown sugar are good substitutes, though the result might be a caramel flavor to the custard.
• Flour: Not much flour is needed here so plain works best to help thicken the custard up as it bakes. You could replace with corn starch, if you want to make this gluten free; or replace with gluten free flour.
• Eggs: As well as adding structure to the clafoutis, the eggs will bind everything together so are essential.
• Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.

See recipe card for quantities.

How to make Apricot Clafoutis:

Step 1: Blend: Blend everything (except the apricots) until smooth.

Step 2: The bottom crust: Pour just enough of the custard to cover the base of your baking dish and bake until lightly golden.

Step 3: Fruit + custard: Spoon the sliced apricots over the base and pour the remaining custard over and bake until golden brown.

Step 4: Serve: Allow to cool, spoon into serving bowls and enjoy!

More custard desserts you'll enjoy

Crema Catalana

Cherry Clafoutis

Earl Grey Creme Brulee

Apricot Clafoutis

Sylvie Taylor

This classic French dessert—traditionally made with cherries is perfectly adapted with apricots—thanks to it’s surprisingly simple preparation that can be served at a dinner party or as a chilled summer breakfast.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine French

Servings 6

Calories 141 kcal

Ingredients

  

1x2x3x

• 320 grams / 1 ¼ cups milk
• 100 grams / ½ cup superfine/caster sugar
• 165 grams / 3 large eggs room temperature
• 1 tablespoon vanilla extract
• ¼ teaspoon sea salt
• 80 grams / ½ cup plain flour
• 335 grams / ¾ pound apricots (4 medium sized) pitted and sliced in 8ths

Instructions

 

• Preheat the oven to 180°C/350F.
• Place the milk, sugar, eggs, extract, salt and flour into a blender and whisk for approximately 1 minute until combined and bubbly.
• Pour into a pie dish that is 18 cm or 7 inches, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
• Remove from the oven and add the sliced appricots.
• Pour in the remaining custard mixture and return to the oven for approximately 1 hour or until golden on top.
• Remove and allow to cool completely.
• Serve either warm or cold, spooned into serving bowls.
• Enjoy!

Notes

• If you don't have a blender: An electric mixer or even a hand whisk would make this batter just as easily, however, you might need to whisk slightly longer to remove the lumps which the blender cuts through quickly.
• Other fruits: Traditional cherries work great here, though raspberries, blackberries or even strawberries could be subbed here. Peaches would also work well.
• Serve warm...or cold: Though it is recommended to serve this warm as is, making ahead and keep in the refrigerator as a chilled summer breakfast.
• Baking dish: The pie dish used here is 18 cm or 7 inches, a medium one. You could replace with any medium sized baking dish.

Adapted from Julia Child via Bite from the Past

Nutrition

Calories: 141kcal

Keyword custard, stone fruit, summerdessert

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