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Apricot Clafoutis

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Apricot clafoutis is a timeless French dessert, consisting of a simple creamy custard base filled with fresh apricots.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 6-8 servings 1x
  • Category: Desserts
  • Cuisine: French

Apricot clafoutis is a timeless French dessert, consisting of a simple creamy custard base filled with fresh apricots. Prepared with a handful of ingredients, this rustic dessert is also one of the easiest you can make. A success every single time!

Ingredients

Scale
  • 1.1 to 1.5 lbs (500 -700g) apricots*, pitted and cut in quarters
  • 2 Tablespoons unsalted butter, divided and melted
  • 1 Tablespoon honey
  • 4 large eggs
  • ½ cup (100g) sugar
  • 1 teaspoon vanilla extract (optional)**
  • ⅔ cup (80g) all-purpose flour
  • 2 ¾ teaspoons (20g) cornstarch
  • 1 teaspoon baking powder
  • 1 cup + 1 Tablespoon (250 ml) milk

Instructions

  1. Preheat the oven to 350°C (180°C). Grease the bottom and sides of a 9×13 (23×33 cm) rectangle baking dish or a 9-inch (23 cm) round pie dish with butter. Set aside.
  2. If apricots are very ripe, use place them directly in the dish. If they are still a little hard, melt 1 Tablespoon butter in a large skillet, then throw in the apricot wedges and add the honey. Cook, stirring often, until apricots are just tender but still holding their shape (they should not be mushy). Transfer to the baking dish.
  3. In a large mixing bowl, whisk eggs and sugar with the vanilla extract.
  4. In a separate medium bowl, mix flour, cornstarch and baking powder. Add to the egg mixture and combine. Pour 1 Tablespoon melted butter, then gradually pour in the milk, whisking until combined.
  5. Pour onto the apricots and bake for about 35-40 minutes. Let cool slightly at room temperature before serving.

Notes

* You can use more or less apricots, ranging from 1.1 to 1.5 lbs (500 -700g) apricots, once pitted. Keep in mind that the more fruits, the less custard in comparison, and vice versa.

** Vanilla extract is entirely optional, it adds more flavors but the clafoutis will be very good without vanilla also.

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