Foolproof moist apricot clafoutis

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The perfect recipe for french apricots clafoutis ! A moist, melting and delicious clafoutis. An easy-to-make recipe.

cooking time45

Courses: Cakes, Dessert

Cuisine: French

Keword: apricot, apricot clafoutis, clafoutis, french dessert, french recipe

Serving:

Author: Rachida

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.

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