Apricot clafoutis with almonds An easy French dessert recipe, great for feeding a crowd on short notice!
What is clafoutis? It’s the perfect dessert for a crowd!
Clafoutis is a baked fruit dessert, topped with custard, that has origins in the Limousin region of France. It’s my go-to dessert whenever I need to feed a crowd – with something made quickly. And although it’s traditionally made with cherries, today we’re going to do something a bit different.
Tangy apricots, creamy custard and sugary crunch. Summer dessert doesn’t get better than this.
This clafoutis is chock-full of ripe summer apricots, and it’s wonderfully light to boot. Plus the almond slices and Turbinado sugar, sprinkled on top just before it’s baked, give it an addictive crunch.
This apricot clafoutis is perhaps my most favorite summer dessert – every spoonful bursts with the essence of the tangy, sun-ripened summer fruits. Enjoy!
Food & wine pairing: Bordeaux, Sauternes with apricot clafoutis
For a truly spectacular pairing, serve a Sauternes – the legendary sweet wine of Bordeaux – with this clafoutis. Along with the classic nutty notes from the Botrytis (the “noble rot” that infects the grapes), these mouthwatering wines also boast honey and apricot notes that are sublime with this summery dessert.
Apricot clafoutis with almonds
active time: 30 min
For the custard
- 1 cup blanched almonds (5 oz) (140 g)
- 2 tablespoons unbleached all-purpose flour
- 4 extra large eggs
- 4 extra large egg yolks
- 1 cup organic sugar
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon pure almond extract
- large pinch sea salt
For the fruits and topping
- 1 1/2 lbs (680 g) ripe apricots – halved and pitted
- 1/3 cup sliced almonds
- 1 1/2 tablespoons Turbinado sugar
- honey gelato (or vanilla ice cream)
- 1 medium ceramic baking dish (13″ x 9″ x 3″) – buttered
- Preheat oven to 375°F (190ºC).
- Step 1: To make the custard – Place the almonds and flour in the bowl of a food processor and process for 1 to 2 minutes until very finely ground. Place the eggs and egg yolks in a large bowl and whisk until lightly blended. Add the sugar, cream, milk, almond extract, salt and ground almonds and whisk until well incorporated. Set aside.
- Step 2: Place the apricots cut-side-up in the prepared mold. Drizzle with the custard. Sprinkle with the sliced almonds and the Turbinado sugar. Bake for 45 to 50 minutes until the top is puffed up and golden-brown. Serve the clafoutis warm or at room temperature with a scoop of honey gelato on the side.
- Cook’s note: The clafoutis can be made up to 4 hours ahead and kept at room temperature. Reheat at 375°F (190°C) for 6 to 7 minutes until just warm. Refrigerating the clafoutis will make the top soggy.
- If you want to make 4 servings of this dessert, simply cut the above measurements in half and use a smaller mold. (An 8″ x 8″ x 2″ square one works well.) Bake for 40 to 45 minutes until golden-brown.