Clafoutis with apricots
4 servings
50 minutes
Apricot clafoutis is an exquisite French dessert with an Italian twist that combines the tenderness of baked creamy batter and refreshing fruit tartness. Historically, clafoutis originated in the Limousin region, where it was made with cherries, but over time variations with different fruits emerged, including sunny apricots. Warm notes of vanilla sugar and butter give the pastry a cozy, almost homely charm. This dessert is perfect with morning coffee or as a light finish to a romantic dinner. Clafoutis is served slightly cooled and dusted with powdered sugar, making it even more airy. Its delicate texture resembles something between a pie and a soufflé, creating a harmony of flavors that is irresistible.
1
Preheat the oven to 200 degrees. Whisk the eggs with a mixer until fluffy. Sift the flour with the baking powder, combine with the eggs, and knead a stiff dough.
- Chicken egg: 2 pieces
- Wheat flour: 250 g
- Baking powder (raising agent): 2 teaspoons
2
Add vanilla sugar and granulated sugar to warm milk, stirring until the granules completely dissolve. Combine with the egg-flour mixture and mix until a homogeneous liquid batter is obtained.
- Milk: 70 ml
- Vanilla sugar: 0.5 teaspoon
- Sugar: 2 tablespoons
3
Melt the butter and pour it into a round baking dish.
- Butter: 30 g
4
Drain the canned apricots in a sieve and let the liquid drip off. Then place the apricot halves in a greased dish, cut side down. Carefully pour the batter over and bake in the oven for 30-35 minutes.
- Canned apricots: 800 g
5
Remove the baked pie from the oven and let it cool. Then carefully take it out of the mold and transfer it to a large plate. Sprinkle powdered sugar on top.
- Icing sugar: 2 tablespoons
