Apricot Clafoutis Recipe | Leite's Culinaria » Print

Apricot Clafoutis

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’s just as delicious served simply dusted with confectioners’ sugar and topped with a trickle of heavy cream or a spoonful of crème fraîche. The batter is best left to rest and soften for a good 24 hours beforehand.–Gordon Ramsay

LC Clafoutis Conundrum Note

No, our conundrum isn’t which stone fruit—apricot or cherries—to use in our clafoutis. It’s how to pronounce the darn thing. We still stumble over it for some reason, though we’ve been speaking French for years. Fortunately, there’s help. Go on, say it along with us: klah foo tee.

Special Equipment: 6 round, straight-sided, 4-inch tartlet molds

Apricot Clafoutis Recipe

  • Quick Glance
  • 20 M
  • 35 M
  • Makes 6

Ingredients

  • 1/2 cup sliced almonds, toasted
  • 1 tablespoon all-purpose flour
  • Pinch salt
  • 1/2 cup granulated sugar
  • 2 extra-large eggs
  • 3 extra-large egg yolks
  • 1 cup heavy cream
  • Butter, softened, for the pans
  • 12 ripe medium apricots
  • Confectioners’ sugar, for dusting

Directions

  • 1. Grind the almonds to a very fine dust in a coffee grinder or nut mill. (Note: You can try this in a food processor, but it’s pretty hard to grind such a small amount of nuts in a full-size processor.) Transfer the ground nuts to a food processor along with the flour and salt and combine. Add the sugar, whole eggs, egg yolks, and cream and blend until smooth and creamy. Pour into a large bowl, cover, and refrigerate for 24 hours.
  • 2. Preheat the oven to 400°F (200°C). Butter 6 round, straight-sided, 4-inch tartlet molds, with butter.
  • 3. Halve the apricots and remove the pits. Cut each apricot half in half, then divide them among the prepared molds. Sift some confectioners’ sugar over the apricots. Pour the batter into the molds and bake for 12 minutes, or until risen and lightly firm.
  • 4. Cool the clafoutis in the molds for a few minutes, then unmold them onto a wire rack using a small metal spatula. Serve the clafoutis warm, dusted with a little more confectioners’ sugar.
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