🍑 Apricot clafoutis
Apricot clafoutis is a French baked dessert in which halved apricots are set in a thick, sweet batter of eggs, flour, milk and sugar. In the oven the batter puffs and sets into a soft, custardy, flan-like layer around the tart, juicy fruit. It is served warm or at room temperature, often dusted with sugar, in slices or spooned from the dish.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g apricots, halved and stoned
- 3 eggs
- 60 g plain flour
- 250 ml milk
- 70 g sugar
- 15 g butter for the dish
- 1 pinch salt
Method
- Heat the oven to 180 °C and butter a 24 cm baking dish.
- Arrange the apricots cut side up in the dish.
- Whisk the eggs with the sugar and salt, then whisk in the flour and gradually the milk to a smooth batter.
- Pour the batter over the fruit.
- Bake for 35–40 minutes until puffed, set and golden, then cool slightly before serving.
How to make it lighter
- Use ripe apricots and reduce the sugar to 50 g — the fruit adds natural sweetness.
- Low-fat milk gives a lighter batter with almost the same texture.
- Cut the dish into eight thinner slices instead of six.
History
Clafoutis comes from the Limousin region, where it is traditionally made with black cherries. Versions with other fruit such as apricots, plums or pears are widely made in French home cooking; purists sometimes call these flaugnarde.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →