June 16, 2008

Apricot Clafoutis

A Clafoutis is a luscious fruit and custard dessert that I make all year around, either with fresh, seasonal fruit or aromatic dried fruit. It is simple to throw together and is always appreciated!

(And if there is any left over, a cold slice out of the fridge is
really good for breakfast).

In the autumn I love a clafoutis made with fresh pears, in the wintertime a combination of dried plums and raisins with Armagnac is amazing, in the height of summer the figs and peaches are delicious, sweet clafoutis ingredients and in the spring I use the ripest cherries and apricots I can find.



Apricot Clafoutis

12 ounces fresh apricots, pitted and cut in half
1 cup minus 2 tablespoons sifted flour
¼ teaspoon salt
2 cups whole milk
3 large eggs
½ cup vanilla sugar*
½ teaspoon vanilla extract
2 tablespoons butter, cut into 6 pieces

Pre-heat oven to 450 degrees F.
Butter and lightly flour a 9½ inch round tart pan or baking dish with deep sides.
Place the apricots, cut side down, in the tart pan,
Combine the flour and the salt in a large bowl and whisk together.
Add 1 cup of the milk and whisk until completely smooth, then add the eggs, one by one, whisking briefly after each addition.
Whisk in the vanilla sugar, the vanilla extract and the remaining 1 cup of milk.
Pour the batter over the apricots and dot with the butter pieces.
Place in the center of the oven and bake for about 25 minutes, until puffed and golden brown.
Let cool completely before serving,

Serves 6-8

This recipe isn't overly sweet. I like the contrast of the tangy apricot with the sweet custard. If you enjoy a really sweet dessert then add a bit more sugar.

*vanilla sugar - place a cut vanilla bean and 2-3 cups of sugar in a glass, airtight container and let sit for a couple of weeks to infuse the sugar with flavor. Pin It
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