Clafoutis Apricots Easy recipe

This apricot clafoutis is the perfect dessert to enjoy seasonal fruits, here well -scented apricots that give an acidulous taste. Easy, fast, delicious!

Here is a variant of the great classic clafoutis with cherries, which I very often decline throughout the year with red fruits and rhubarb, plums … a bit like a very soft grandmother’s cake that we redo endlessly.
I make an ultra -gourmet version with chocolate and pear, and even offers clafoutis in salted version, with leeks for example it is the easy dish ideal for an easy and quick lunch.

The main steps

The clafoutis dough is prepared by beating the eggs with the sugar and then adding, gradually mixing to avoid lumps the flour and a pinch of salt. Then milk and melted butter. We butter the dish, put the apricots cut in half that we cover with the dough and presto! In the oven.

Apricots

This is a fruit that has a fairly different taste depending on whether it is eaten raw or cooked. I love the tangy side that emerges when cooking apricots, don’t you? In compote for example with white cheese I love. My mother adds a touch of rosemary.

The full apricot season goes from May to August. The botanical name of the apricot is Prunus Armeniaca. This means “armenia plum” This fruit is not from the plum family, and it does not come from Armenia. It would actually be from the mountains of Tien-Shan located in Central Asia.

Choose very ripe but still a little firm apricots so that they do not make too much juice.
Cut them in half to remove the nucleus And check that they are not damaged or verolled.
Place the apricots in the dish At gratin as you want, face cut down or upwards, I chose down, it’s prettier for the presentation to see the orange curved side of the apricots.

I give you this recipe with fresh apricots but to make this recipe throughout the year, you can use drained boxes. It may be a little less fragrant than with fresh apricots, May I have already tested and I admit it is still a lot.
Choose a box or bocal of apricots with good quality syrup. You can possibly in this case Decrease the amount of sugar a little Because apricots in syrup are often quite sweet. And Don’t throw the juice. Cut with water it makes an aromatic drink.

Clafoutis dough

I used the same recipe here with the same quantities as for the most traditional of all clafoutis, the Cherry clafoutis of course. Eggs, sugar, flour, milk and a little bit of butter, and voila.
Without going so far as it is the best recipe, I have in the course of the experiments found the proportions that I find perfect so when it is delicious, no need to reinvent the wheel.

Some variants

You can add vanilla for an ultra gourmet side, or of orange blossom For a small touch with finesse.

And to intensify the taste of apricot almond, you can add bitter almond, or replace all or part of the flour with almond powder. I could not suggest too much to you because I am not a very fan.

As for other aromas that we often add in cakes, I toure this here less appropriate but why not test one day cinnamon, cardamom or saffron For example.

Cooking

No oven too hot, cooking at 180 ° C Suffice.
First butter your gratin dishit will attach less and it will be easier to serve.
Arrange your apricots cut in 2 or 4 in the dish and Cover with clafoutis apparatus. Bake and Cook 30 to 40 minutes depending on the thickness of your clafoutis. Here about thirty minutes had been enough.

Serve warm or cold.
You can sprinkle with icing sugar For a nice effect but it brings nothing to the dish, even makes it too sweet but it is a matter of personal taste.
You can completely prepare this clafoutis the day before.