by Gordon Ramsay
from A Chef for All Seasons
(Ten Speed Press, 2000)
Makes 6
This French favorite is normally associated with cherries, but I like to make smaller versions using fresh apricots. These start coming into season in late spring. We serve some almond ice cream alongside the clafoutis, but it is just as delicious served simply dusted with confectioners’ sugar and topped with a trickle of cream or some crème fraîche. The batter mix is best left to rest and soften for a good 24 hours beforehand.—Gordon Ramsay
convert Ingredients
1/2 cup toasted sliced almonds
1 tablespoon all-purpose flour
Pinch of salt
1/2 cup granulated sugar
2 extra-large eggs
3 extra-large egg yolks
1 cup heavy cream
A little softened butter for greasing
12 ripe medium apricots
Confectioners’ sugar for dusting
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Directions
1. First, grind the almonds to a very fine dust in a coffee grinder or nut mill (it is hard to grind such a small amount of nuts in a food processor). Add the powder into a food processor and blend with the flour and salt, then add the sugar, eggs, yolks, and cream. Blend until smooth and creamy. Pour into a large bowl and refrigerate for 24 hours.
2. When ready to cook, preheat the oven to 400°F (200°C). Grease six round, straight-sided tartlet molds, 4 inches in diameter, with soft butter.
3. Halve the apricots and remove the pits. Cut each half in half, then divide among the prepared molds. Sift some confectioners’ sugar over. Pour in the batter, and bake for 12 minutes or until risen and lightly firm.
4. Cool for a few minutes in the molds, then unmold onto a wire rack using a small metal spatula. Serve warm, dusted with a little more sifted confectioners’ sugar and scoops of ice cream or spoonfuls of crème fraîche.
Recipe © 2000 Gordon Ramsey. All rights reserved.