Apricot and Almond Clafoutis Recipe
Clafoutis is a French dessert somewhere between a cake and a baked custard, traditionally made with cherries, but the version with apricots and almonds is just as popular in summer. The batter is soft and slightly custardy, and the fruit creates juicy pockets of sweetness. It’s a great dessert for a warm afternoon, perfect served straight from the oven for a family treat.
Clafoutis wywodzi się z regionu Limousin, gdzie tradycyjnie piecze się je z czereśniami w prostych, wiejskich piecach. Wersje z morelami i migdałami to współczesna, letnia adaptacja, popularna w domowej kuchni i bistro.
This clafoutis combines juicy summer apricots with fragrant almonds in a light, custardy batter, giving you a dessert that feels both comforting and elegant with very little effort.
Dlaczego ta wersja działa
- Mielone migdały zagęszczają masę, nadając jej lekko orzechowy smak bez zwiększania ilości mąki.
- Połączenie mleka i odrobiny śmietanki daje kremową, ale nadal lekką strukturę bez ciężkiego, jajecznego posmaku.
- Ułożenie moreli przecięciem do góry pozwala części soku odparować, więc środek nie staje się wodnisty.
Chef's tips
Don’t overbake the clafoutis – it should stay slightly custardy in the center. If the top browns too quickly, cover it loosely with a piece of foil for the last few minutes of baking.
How to serve
Serve straight from the baking dish at the table, dusted generously with powdered sugar. It pairs beautifully with vanilla ice cream or a scoop of sorbet on hot days.
Na co uważać
- Nie miksuj masy zbyt długo – nadmiernie napowietrzona urośnie jak suflet, a potem gwałtownie opadnie i popęka.
- Nie wlewaj ciasta pod sam brzeg formy; deser lekko rośnie i zbyt wysoka warstwa może pozostać w środku płynna.
- Jeśli wierzch szybko ciemnieje, a środek przy poruszeniu jest bardzo galaretowaty, przykryj formę folią i dopiecz.
Ingredients
- apricots ripe but firm - 400 g
- egg - 3 piece
- milk - 250 ml
- 30% cream - 50 ml
- wheat flour - 80 g
- ground almonds - 40 g
- sugar - 80 g
- vanillin sugar - 1 teaspoon
- butter for greasing the dish - 10 g
- powdered sugar for dusting after baking - 1 tablespoon
- salt pinch - 1 pinch
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease a round baking dish about 24 cm in diameter with butter.
- Wash and dry the apricots, cut them in half and remove the stones. You can leave the halves as they are or cut them into quarters if the fruit is large.
- In a bowl, whisk the eggs with the sugar and vanillin sugar for about 1–2 minutes, until the mixture is slightly foamy but not whipped like for a sponge cake.
- Add the flour, ground almonds and a pinch of salt, and whisk until there are no lumps.
- Pour in the milk and cream and whisk again until you get a thin, smooth batter with the consistency of thick pancake batter.
- Arrange the apricots cut side up on the bottom of the greased dish, spreading them out evenly.
- Pour the batter over the apricots so that the fruit is partially submerged but still visible on the surface.
- Place the dish in the preheated oven and bake for about 30–35 minutes, until the top is golden and the center is springy when gently pressed with a spoon.
- Remove the clafoutis from the oven and let it stand for 10–15 minutes to cool slightly and set. Dust with powdered sugar before serving.
- Serve slightly warm, cutting it into wedges like a cake.
Storage
Keep leftover clafoutis covered in the fridge and eat within 2 days. Reheat gently in a low oven or microwave, or enjoy cold straight from the fridge.
I like to bake this clafoutis when I have a surplus of slightly soft apricots – the oven concentrates their flavor and turns them into little pockets of jammy sweetness.
