A smooth and luscious dessert made with a custard base and fruits. The batter is easy to make and very similar to pancake batter. When baked it has a lovely smooth but firm flan like texture, with the fruits decoratively sitting along the top. Dust with powdered sugar and serve.
1lbApricotspitted about 7-8 Medium ones
2TbspButterunsalted melted and cooled till just warm
1TspVanilla extract Notes
2TspLemon/Orange zest Optional
Butter As needed for greasing the pan
Powdered sugarTo serve
Preheat the oven to 375°F/190°C. Butter a 9-inch circular pie dish or any other oven-safe shallow dish.
Quarter the apricots, removing the seeds. Arrange the sliced apricots in the pan in a decorative pattern. Set aside.
Break the eggs into a medium bowl. Whish a few times to break up the yolks. Add sugar and whisk until all the sugar is incorporated. Add the salt, vanilla extract, melted butter and the zest (if using). Mix well. Add flour and whisk until smooth and lump free. Whisk in the milk. Once the batter looks smooth pour over the prepared apricots.
Bake for 35-40 minutes until the clafoutis is just set with golden edges on the sides. It might be still wobbly in the center, but not runny. If the edges and part of the tops are turning brown but you see liquid along the sides of the fruit, cover the top of the dish loosely with a piece of foil and let it bake for 5 to 10 more minutes. Remove from the oven and set on a cooling rack to cool.
Wait until it is lukewarm. Dust with powdered sugar, cut into wedges and serve.
½ C sugar makes this dessert lightly sweet. Increase per your taste.
Use the best quality vanilla extract you have. If you have vanilla pods scrape and use 1 whole bean here.
Adding the flour before milk makes it easier to get a lump free mixture.
The batter can be mixed in a food processor as well. Beat all the liquid ingredients and sugar together. Once combined add the flour and blend for 10 seconds or until just combined and lump free.
For detailed instructions go to https://oventales.com/apricot-clafoutis/ .