Clafoutis a Provencal Dessert Recipe for Apricot Season
Dessert · Flans, Puddings · Provencal Recipes · Stephanie Villegas · TasteClafoutis is a traditional Provencal dessert that is easy to prepare. Made with eggs and just a little almond flour, it is not quite flan or cake, but it is delicious when apricots are in season. I often create the recipe (below) for Stone Fruit Clafoutis with students in my cooking school kitchen, Atelier Laurel, in Fontvieille in the Alpilles.
Stone Fruit and Rosemary Clafoutis
This dessert is easy to make in advance and versatile depending on what fruit is in season. In this case, I used fresh apricots.
Equipment
- baking dish, ceramic (9x11-inch oval) or 9x9 inch square dish
Ingredients
- 14 oz apricots cut in half, stones removed
- 1 cup milk 2% or whole
- 2-3 sprigs fresh rosemary or 8 basil leaves
- 1 cup heavy cream (35%)
- 2 eggs whisked together with egg yolks
- 2 egg yolks whisked together with eggs
- 3 oz almond flour powdered almonds
- 3 1/2 oz granulated sugar
- 1 1/2 packets vanilla sugar roughly (~12g) see note *
- 2 oz cornstarch
Instructions
- Preheat oven to 190°C (375°F).
- Butter a medium baking dish (9x9 inch square dish or 12-inch oval work well).
- Heat the milk and rosemary sprigs in a small saucepan until boiling. Once boiling, remove from heat and allow to cool on the side while you prepare the batter.
- Cut apricots in half, removing stones and lay cut-side down into a buttered baking dish.
- In a bowl, combine sugar, vanilla sugar (or demerara sugar), cornstarch and whisk to combine.
- Add eggs and whisk to combine.
- Add heavy cream and almond flour, stirring to combine as added.
- Once the rosemary-infused milk has cooled to room temperature (placing it in the fridge for a few minutes can help speed up the process), remove the rosemary and slowly add the infused milk to the bowl of ingredients. Note: It is important to do this slowly, especially if the milk is still warm; whisk as you pour to avoid cooking the eggs.
- Pour batter over the top of the fruit and bake for 35-45 minutes. You want the dish to wiggle a bit, but it will set when you remove it from the oven. Note: it should become a dark golden brown as it bakes, don’t worry!
- Allow the clafoutis to cool for a few minutes before serving.
- Enjoy while warm or as a cold leftover. Both ways are equally delicious.
Notes
500g of strawberries or raspberries are also lovely instead of apricots.
* If vanilla sugar is not available, use raw / demerara sugar.
* If vanilla sugar is not available, use raw / demerara sugar.
Tried this recipe?Let us know how it was!
More Sweet Apricot Recipes
Apricot Saffron Rose Tarts
Apricot Saffron Rose Tarts is a delicious dessert created to share. The tart is made with fresh saffron that can be found at local farms in Provence.
Check out this recipe
Apricot Jam with Vanilla, Lime and Lavender
Apricot Jam is the perfect spread for your morning toast to brighten your day. A mix of apricots, vanilla, lime, and lavender creating a tasteful jam.
Check out this recipe
Apricot and Lavender Ice Cream
Don't shy away from making ice cream. This recipe takes advantage of ripe stonefruit (apricot, peach), and needs little sugar. The lavender flavouring gives it that hint of Provence.
Check out this recipe
Apricot Cake - Gâteau d'Abricots
Très vite fait, très vite mangé, ce gâteau est parfait pour tenir le rythme rapide de Juin. This apricot cake is quick to make and disappear even faster. This recipe is suitable for lactose-free diets, and perfect for busy summer months when the stone fruit are the ripest.
Check out this recipe
Apricot and Pistachio Tarte Tartin
This apricot tarte tatin is not only beautiful it is easy to make.
Check out this recipeSaint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Lavender Shortbread: A Sweet Provencal Treat
July 7, 2021
The following recipe for lavender shortbread is my Provencal take on the Scottish classic. However, let’s start with an introduction to baking with fresh lavender. I love nothing more than throwing a handful of fresh lavender or any other herb into my baking. It takes me to simpler times with fewer processed foods. Personally, I …
Navettes de Marseille the Sweet Cookie Tradition
April 13, 2020
Sweet Marseille Treats Navettes de Marseille are sweet biscuits from the region found at markets and some pastry shops. These dull, cream coloured cookies are almost hard enough to break your teeth. The navettes are the culinary representation of the modest boat believed to have transported St Lazarus and the two “Marys,” Saint Mary Magdalene …
A Special Dessert White Chocolate Mousse with Strawberry Sauce
May 14, 2018
Bunny opened my eyes to books, art, travel and slightly exotic (for me, at the time) flavours. Sadly, I had to say goodbye to this beautiful friend in December as a tribute I created this sweet dessert an elegant White Chocolate Mousse in her honour.…
Strawberry and Lemon Mille-Feuille a Summer Dessert
July 12, 2021
Mille-feuille (pronounced meal foy), or thousand layers, is a rich dessert of several layers of crispy crunchy puff pastry layered with a pastry cream filling and/or fruit. In my version, I layered lemon curd, whipped cream, and ripe strawberries. If you do not have strawberries use other berries or even no berries. Give this classic …
No Comment