Apricot Clafoutis Easy Recipe

This apricot clafoutis is the perfect dessert to enjoy seasonal fruits, here very fragrant apricots which give a tangy taste. Easy, quick, delicious!

Here is a variation of the great classic cherry clafoutis, which I very often make throughout the year with red fruits and rhubarb, plums… A bit like a very soft grandmother’s cake that we make over and over again.
I make an ultra gourmet version with chocolate and pear, and even offer clafoutis in a savory version, with leeks for example, it’s the ideal easy dish for an easy and quick lunch.

The main stages

We prepare the clafoutis dough by beating the eggs with the sugar then adding, mixing little by little to avoid lumps, the flour and a pinch of salt. Then milk and melted butter. We butter the dish, place the apricots cut in half and cover them with the dough and presto! In the oven.

Apricots

This is a fruit that has a quite 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 cottage cheese I love it. My mother adds a sprig of rosemary.

The peak season for apricots is from May to August. The botanical name of the apricot is prunus armeniaca. This means “Armenian plum”. This fruit is not from the plum family, and it does not come from Armenia. It would in fact originate from the Tien-Shan mountains located in Central Asia.

Choose apricots that are very ripe but still a little firm so that they don’t release too much juice.
Cut them in half to remove the core and check that they are not damaged or damaged.
Place the apricots in the dish to gratin as you wish, cut side down or up, I chose towards the bottom, it’s prettier in presentation to see the rounded orange side of the apricots.

I give you this recipe with fresh apricots but to make this recipe throughout the year, you can use drained canned apricots. It might be a little less fragrant than with fresh apricots, but I’ve already tried it and I admit it’s still not bad.
Choose a can or jar of good quality apricots in syrup. In this case you can possibly reduce the amount of sugar a little because apricots in syrup are often quite sweet. And don’t throw away the juice. Cut with water it makes an aromatic drink.

Clafoutis dough

Here I used the same recipe with the same quantities as for the most traditional of all clafoutis, cherry clafoutis of course. Eggs, sugar, flour, milk and a little butter, and that’s it.
Without going so far as to say that it’s the best recipe, through experimentation I found the proportions that I find perfect so when it’s delicious, there’s no need to reinvent the wheel.

Some variations

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

And to intensify the almond taste of the apricot, you can add bitter almond, or replace all or part of the flour with almond powder. I couldn’t really suggest quantities because I’m not a big fan.

As for the other flavors that are often added to cakes, I consider this less appropriate here but why not try it one day cinnamon, cardamom or saffron For example.

Cooking

No oven too hot, cooking at 180°C is enough.
First butter your gratin dishit will stick less and it will be easier to serve.
Arrange your apricots cut in 2 or 4 in the dish and cover with clafoutis maker. Bake and cook for 30 to 40 minutes depending on the thickness of your clafoutis. Here, around thirty minutes was enough.

Serve warm or cold.
You can sprinkle with icing sugar for a nice effect but it doesn’t add anything to the dish, or even makes it too sweet, but it’s a matter of personal taste.
You can definitely prepare this clafoutis the day before.