Apricot Clafoutis: Simple and Quick Summer Recipe is an easy and delicious French dessert, perfect for summer. The sweetness of the batter perfectly matches the slightly tart taste of the apricots, creating a truly delightful balance.
The recipe is very simple: the batter has a liquid consistency, similar to crepes, and is made with eggs, sugar, milk, and flour. Once ready, it’s poured into the mold, and the apricots are added, halved or sliced.
This is a summer variation of the traditional clafoutis, which originally is made with black cherries. When using a different fruit, the correct name would be Flaugnarde or Flognarde, but today it’s commonly called Clafoutis even with other types of fruit. The important thing is to choose ripe but firm fruit, so it doesn’t release too much juice during cooking and keeps the dessert soft and well-structured.
See you soon, Susy.
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: French
- Energy 216.88 (Kcal)
- Carbohydrates 34.25 (g) of which sugars 25.76 (g)
- Proteins 6.31 (g)
- Fat 7.23 (g) of which saturated 1.51 (g)of which unsaturated 1.45 (g)
- Fibers 1.80 (g)
- Sodium 24.26 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Apricot Clafoutis
- 14 oz apricots (weight without pit (5/6 apricots))
- 2 eggs (medium)
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/3 cup hazelnut flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon white rum
- 1 lemon zest
Tools
- Hand Whisk
- Baking Pan 8.5 inches
- Bowls
Prepare the Apricot Clafoutis
Wash the apricots, remove the pits, and cut them into quarters, then set them aside. Preheat the oven to 356°F in static mode.
In a bowl, using a hand or electric whisk, beat the eggs with the sugar, vanilla, and grated lemon zest until the mixture is light and frothy. Add the flour and mix well. Continue whisking while gradually adding the milk and the liquor in 2 or 3 additions until you get a smooth and fluid batter.
At this point, the batter is ready: it should be quite liquid, and that’s exactly how it should be. Pour it into a previously buttered and floured baking pan, distribute the apricot slices on the surface, and bake at 356°F for about 50 minutes.
The clafoutis is ready when the surface is golden brown. Remove it from the oven, let it cool slightly, and sprinkle with powdered sugar before serving.
Storage and Tips
Storage: you can store the apricot clafoutis in the fridge for a couple of days, sealed in an airtight container. Alternatively, you can freeze it sliced, placing the pieces in freezer-safe bags.
Non-alcoholic version: if you want to prepare it for children, you can replace the rum with orange juice. The result will still be fragrant and perfect for the whole family. ❤️
Single serving: for a cute and convenient serving idea, you can make the clafoutis in small cocottes or single-serve bowls. It will be a hit! 😜
Single serving: for a cute and convenient serving idea, you can make the clafoutis in small cocottes or single-serve bowls. It will be a hit! 😜
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