DessertFlans, PuddingsProvencal RecipesStephanie VillegasTaste

Clafoutis a Provencal Dessert Recipe for Apricot Season

Clafoutis is a traditional Provencal dessert that is easy to prepare. Made with eggs and just a little almond flour, this dessert 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.

Apricot Rosemary Clafoutis a Provencal Dessert

Stone Fruit and Rosemary Clafoutis

blankStephanie Villegas
This dessert is easy to make in advance and versatile depending on what fruit is in season. In this case, I used fresh apricots.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French, Provencal
Servings 6 people



  • 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 Whole Eggs + 2 yolks all whisked together
  • 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


  • 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 and cornstarch in a bowl 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


500g of strawberries or raspberries are also lovely instead of Apricots
* If vanilla sugar is not available, use raw sugar / Demerara sugar
Keyword Apricots, French Desserts, Stone Fruit
Tried this recipe?Let us know how it was!

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Stephanie Villegas

Stephanie Villegas

Born in San Francisco, California, Stephanie Villegas is a chef working and living in Provence. After a decade-long career in tech, Stephanie decided to follow her culinary passions and become a chef. She earned her culinary diploma at France's esteemed Ferrandi Paris and has worked in renowned restaurant kitchens from Paris to Provence. In 2022, she opened Laurel, a cooking school and private chef service located in the charming provençal village of Fontvieille.

With a mission to bring people closer together through food, her focus is on freshness and seasonality. As a Mexican-American, married to a Frenchman, living in Provence, you can be sure to find inspirations from around the world in her dishes.

On her table, you'll find ingredients you know, discover new ones and enjoy generous dishes of refined simplicity.

Explore Laurel here.

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