This apricot clafoutis is the perfect dessert to make the most of seasonal fruit, in this case, fragrant apricots that give a tangy taste. Easy, quick, and delicious!
Here’s a variation on the classic cherry clafoutis, which I often make throughout the year with red berries and rhubarb, plums… A bit like a moist grandmother’s cake that can be made over and over again.
I make an ultra-gourmet version with chocolate and pear, and even offer a savory version of the clafoutis, featuring vegetables like cherry tomatoes or leeks, for example. It’s the ideal easy dish for a quick and easy lunch.
If you love baking delicious yet straightforward cakes in a few minutes, then this apricot clafoutis is for you.
What is a Clafoutis in French baking
A clafoutis is a popular French baked dessert that originates from the Limousin region in central France.
It is typically made with a batter of flour, milk, sugar, and eggs, similar to a pancake batter, and is filled with fresh fruit.
The most classic clafoutis recipe is traditionally made with cherries. The dessert is baked in the oven until it sets into a soft, custard-like texture with a golden crust.
In French cooking, clafoutis represents a simple, rustic, and comforting dessert that showcases the natural flavors of fresh fruits.
It is often enjoyed as a home-cooked treat, far away from pastry shops’ fancy desserts, and is appreciated for its ease of preparation and versatility.
Serve it as a timeless dessert, or enjoy it for breakfast, tea time, or as a kids’ afternoon snack.
The main steps
To make the clafoutis batter, beat the eggs with the sugar, then add the flour and a pinch of salt, mixing gradually to avoid lumps. Then add milk and melted butter.
Butter the dish, place the halved apricots on top, and cover with the batter. Into the oven. Bake at 180°C/350°F for about 30-40 minutes.
Who said French baking is complicated?
Ingredients for a delicious apricot clafoutis
Apricots
Apricot is a fruit that tastes quite different depending on whether it’s eaten raw or cooked. I love the tartness of cooked apricots, don’t you? In compote, for example, with yogurt, j’adore!
The peak apricot season in France runs from May to August. The botanical name of the apricot is prunus armeniaca. This means “Armenian plum”, but it’s not a member of the plum family, nor does it come from Armenia. It originates from the Tien-Shan mountains in Central Asia.
Choose apricots that are ripe but still slightly firm, so they don’t release too much juice.
Cut them in half to remove the pit and check that they are not damaged or rotten.
Place the apricots in the gratin dish as desired, cut-side down or cut-side up. I chose down, as it’s nicer to see the orange side of the apricots.
I’m using fresh apricots for this recipe, but if you want to make it all year round, you can use tinned, drained apricots. It may be less fragrant than with fresh apricots, but I’ve already tried it, and it’s pretty good.
If so, choose a good-quality tin or jar of apricots in syrup. You should reduce the amount of sugar, as apricots in syrup are often quite sweet. And don’t throw away the juice. Served with water, it makes an aromatic drink.
The clafoutis batter
Here, I’ve used the same recipe and quantities as for the most traditional of all clafoutis, cherry clafoutis, of course. Eggs, sugar, flour, milk, and a little butter, and there you have it.
Without going so far as to say it’s the best recipe, I’ve experimented and found the proportions to be perfect, so when it’s delicious, there’s no need to reinvent the wheel.
A few variations
You can add vanilla for an ultra-gourmet touch, or orange blossom water for a delicate touch.
To intensify the taste of the apricot almond, you can add bitter almond extract or replace all or part of the flour with almond powder. I’m not a big fan, so I’m not really qualified to suggest quantities.
Baking
Don’t bake in an oven that’s too hot. 180°C/350°F is sufficient.
Butter your ovenproof gratin dish first, so that it won’t stick and will be easier to serve.
Arrange your apricots, cut into 2 or 4 pieces, in the dish and cover with the clafoutis preparation.
Place the clafoutis in the oven and bake for 30 to 40 minutes, depending on its thickness. Here, about 30 minutes was enough.
Serve lukewarm or cold
You can sprinkle with powdered sugar for a pretty effect, but this adds nothing to the dish, or even makes it too sweet, but it’s a matter of personal taste.
You can also prepare this clafoutis the day before.
Easy French Apricot Clafoutis
Ingredients
- 750 gr apricots
- 4 eggs
- 80 gr sugar
- 80 gr flour
- 250 ml milk
- 40 gr butter + knob of butter for the dish
- 1 pinch salt
2 options to flavor
- vanilla extract
- orange blossom water
Instructions
- Preheat oven to 180°C/350°F.
Prepare the clafoutis batter
- Place the butter in an ovenproof bowl in the oven to melt, or use your microwave.
- In a large mixing bowl, whisk the 4 eggs with the sugar.
- Pour in the flour (sifted is preferable but not compulsory) along with a pinch of salt. Stir until no lumps remain.
- Add the milk and melted butter, and whisk until you get a smooth batter.
- Optional: add a hint of vanilla extract or orange blossom water.
Prepare the apricots
- Butter a gratin dish.
- Rinse the apricots, cut them in half to remove the pits.
- Arrange the apricots, cut-side down, in the dish. Whisk the clafoutis batter one more time, pour it over the apricots.
Bake
- Bake at 180°C/350°F for about 30 minutes.
- Cooking time varies according to the size of your dish and, therefore, the thickness of your clafoutis.