Apricot Clafoutis

A clafoutis is a rustic-but-elegant baked dessert, originating in France, of fruit arranged in a buttered dish and covered with a thick, custardy batter. The whole thing is then baked to fluffy golden perfection. Cherries are the traditional choice, but apricots make a more delicate, beautifully fragrant clafoutis. You could use any other summer fruit that’s not excessively juicy, like blueberries or blackberries. Or peaches! Get more easy-to-follow recipes in I Love Tasty.


Here’s What You Need

  • 10 to 12 ripe apricots, cut in half and pitted
  • 1⁄2 cup (67 g) plus 2 tablespoons (26 g) granulated sugar, divided
  • 1⁄2 cup (63 g) all-purpose flour
  • 1 1⁄1 cups (285 ml) milk
  • 4 large eggs
  • 1 tablespoon (14 g) unsalted butter, softened, plus more for preparing the quiche or tart pan
  • Pinch of salt
  • Confectioners’ sugar, for dusting

Here’s What You Get

6 to 8 simple but impressive servings

A Tasty Tip

Clafoutis are best eaten the same day they are baked, either warm or at room temperature.

Here’s What You Do


1. Preheat the oven to 350°F (180°C, or gas mark 4). Butter a 10-inch (25 cm) wide and 2-inch (5 cm) deep quiche or tart pan. Line the bottom of the pan with the apricot halves. Evenly sprinkle the 2 tablespoons (26 g) of granulated sugar over the apricots.


2. Put the remaining ⁄­ cup (67 g) of granulated sugar, the flour, milk, eggs, butter, and salt in a blender and blend on high speed for about 1 minute, or until all the ingredients are blended into what looks like a homogeneous smoothie-like liquid.


3. Slowly and carefully pour the batter mixture over the apricots.


4. Bake on the middle rack of the oven for 45 minutes or until a knife insert in the middle comes out clean. Let the clafoutis cool for 10 minutes on a wire cooling rack

5. Dust with confectioners’ sugar just before serving.

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