Apricots clafoutis is a perfect summer dessert. From June onwards, you can take advantage of apricots saison to make delicious desserts. A cost-effective dessert that’s easy to make. A creamy and very light clafoutis that can be enjoyed for brunch , snack or end-of-meal dessert.
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Perfectly texture apricots clafoutis
I love making clafoutis, it’s simple to make and so delicious it’s in my opinion one of the perfect desserts to end a meal. Clafoutis is a French dessert with a flan-like texture that combines a soft and creamy consistency.
You can learn more about it in cherry clafoutis recipe. If you haven’t tried yet my cherry clafoutis , it’s the time to take advantage of cherry season. I can humbly say , that it´s exceptionally so good.
In fact, only cherry clafoutis can be called “clafoutis”. When this dessert is made with other fruits, it’s called a flognarde or flaugnarde . The Corèze blueberry flognarde is a well-known example.
| The difference between clafoutis and flognarde : the pastry is the same, only the fruit changes. Only cherry clafoutis can be called clafoutis. |
I prefer to call it apricot clafoutis just to know right away what kind of dessert it is.
summer, is known for its bounty and wide variety of fruits , apricots are among the most preferred. If you’re like us, it’s time to make this apricot flognarde , apricot crumble, a refreshing sorbet or a delicious jam.
This moist and foolproof apricot clafoutis is truly outstanding always receives unanimous approval because it’s so delicious! Its melt-in-the-mouth texture reminds us of the flan we love so much. We often feel like preparing a homemade dessert but we don’t really want to spend hours in the kitchen.
Fortunately, it’s a dessert you can whip up suiftly.
This recipe is so easy to make and really doesn’t require more than beautiful apricots. The apricot clafoutis is a wonderful choice to bring as a dessert when visiting friends or to impress someone
If you know how to make french crepes , you’ll have no problem with this recipe, since clafoutis is made from fruit and a liquid batter that is prepared in the same way as crepes.
Apricot clafoutis, A cost-effective dessert.
It’s not an expensive dessert at all : a budget-friendly option You probably have everything at home, you just need to buy some good apricots. It’s high season, and you’ll find them at a good price .
Enjoy it cold or lukewarm. The apricot clafoutis can be enjoyed as it is, as it’s already very tasty, but if you like more indulgence, serve it with a scoop of vanilla ice cream or a pot of custard.
How to make a successful apricot clafoutis?
As I said in the title , unless forgetting an ingredient or having a problem with your oven, you can make it even if you’ve never set foot in a kitchen.
You won’t need a beater or any other equipment you may not have. There are no special precautions to take, either for whisking the mixture, or for cooking. Use a hand whisk, a bowl and that’s it.
Ingredients
NB: Find the detailed ingredients in the recipe-card below that you can also print out.
You won’t need many ingredients, and you’ll probably already have everything at home except perhaps some apricots.
- Egg. At room temperature
- Flour. All-purpose flour
- Sugar. Use granulated sugar
- Milk. Use whole milk
- Vanilla. Preferably use a vanilla pod, but if you don’t have , vanilla sugar will do.
- Apricots. ripe but firm to the touch.
- Butter. It will be melted and added cold to the preparation.
How to make apricots clafoutis?
Very easy to make:
- Preheat the oven to fan-assisted. You can use static heat and extend the cooking time.
- Butter a gratin dish.
- Wash the apricots, pat dry and cut in half. Remove the pit.
- Line them up tightly in the mold, hollow sides up.
- Split the vanilla bean in half and scrape out the seeds.
- Melt the butter and leave to cool.
- Break the eggs into a bowl and add the sugar and vanilla beans.
- Whisk the mixture just to blanch lightly, but do not triple the volume as for a sponge cake. The mixture should become frothy.
- Add the sifted flour and whisk well to prevent lumps.
- Gradually stir in milk to dissolve the whole.
- Finish by adding the butter. Mix well.
- Pour gently over the apricots. The apricot auricles will rise to the top and float. You can sprinkle a few flaked almonds over the top.
- Carefully move the mold to the oven.
- Cook until the tip of a knife inserted into the clafoutis comes out dry or slightly moist.
- To prevent excessive browning on the top, place the French fries on the last rack.a few minutes before the fully-baking You can use a sheet of parchment paper to cover the clafoutis.
Baked apricots clafoutis
The clafoutis puffs up in the oven and deflates as it cools. which is It’s perfectly normal.
Serve warm or leave to cool. Let it cool down slightly before the setting in the fridge.
You can unmold it once it has cooled down.
Apricot clafoutis is delicious warm or cold, depending on your taste. Serve with a dusting of powdered sugar.
Foolproof moist apricot clafoutis
EQUIPEMENTS
INGREDIENTS
For a 35/22 / 5.5 cm (13/8.6/2 in ) rectangular gratin dish
- 2.6 liter (91 oz) capacity
- 5 eggs
- 150 g ( 5.3 oz ) granulated sugar
- 150 g ( 5.3 oz ) flour
- 75 g ( 2.6 oz ) butter
- 1/2 liter (17.3 oz ) whole milk
- 1 large vanilla pod or 2 packets of vanilla sugar
- 1 kg (35.27 oz ) apricots
PREPARATION
- Preheat oven to 180°C (350°F) (fan oven).
- Butter the baking dish.
- Wash the apricots, pat dry and cut in half.
- Remove pits.
- Line them up tightly in the mould, hollow sides up.
- Split the vanilla bean in half and scrape out the seeds.
- Melt the butter and leave to cool.
- Break the eggs into a bowl and add the sugar and vanilla seeds.
- Whisk the mixture until light and fluffy, without aiming for it to triple in volume like a sponge cake.
- The mixture should become frothy.
- Add the sifted flour and whisk well to prevent lumps.
- Incorporate the milk gradually to thin out the mixture.
- Finish by adding the butter.
- Mix well.
- Pour gently over the apricots.
- The apricot halves will rise to the top and float.
- You can sprinkle a few flaked almonds over the top.
- Carefully move the mold to the oven.
- Bake for 45 min or more, depending on your oven.
- Check for full baking with the tip of a knife, which should be inserted into the clafoutis and come out dry or slightly moist.
- if you are concerned about an over browning of the top, then put a drip tray on the last rack just a few minutes before the end of cooking.
- You can use a sheet of parchment to cover the clafoutis.
- Serve warm or let cool down.
- let it to cool slightly before the setting in the fridge.
- You can unmold it once completely cooled down.
- Apricots clafoutis is delicious warm or cold, depending on your taste.
- Dust with powdered sugar before serving.
Thank you for your visit to my pastry blog of easy and foolproof recipes, and your comments.
dessert, pastry, cake, cherry, almond, cream, flan, easy cooking, taste, fruit