Clafoutis aux Apricots / Apricot Clafoutis

apricotsGoing to the market toward the end of June can be a great source of inspiration.  The sun is shining, the temperature is rising, and beautiful produce begin appearing on the shelves. Among the cherries and local strawberries, one will find apricots.  If you are lucky you might even find  black velvet apricots.  I cannot resist them: poached, grilled, simply cut in yogurt in the morning, and this time… a velvet apricots

The best part about this dessert is that you make it in a blender… so easy and not a lot to clean up! My mother is a great baker and I grew up eating the classic clafoutis, one made with cherries.  I am a bit more of an adventurous baker thus the apricots.


  • 10 to 12 ripe apricots, pitted and cut in half
  • 1/3 plus 2 tablespoon sugar separated
  • 1 tablespoon unsalted butter softened
  • 1 1/4 cup milk
  • 4 large eggs
  • 1/2 cup flour
  • pinch of salt
  • confectioner sugar for dusting

clafoutis ingredientsPreheat the oven at 350 degrees.  Butter  a 10 inch quiche/tart pan 2 inches high (NOT a removable bottom tart pan).  Line the bottom of the pan with the apricots and dust with the 2 tablespoon of sugar.

Put the rest of the ingredients in a blender and blend on high for about 1 minute, until all the ingredients are blended into what will look like a homogeneous smoothie like substance.making clafoutis

Slowly pour over the apricots (it’s ok if some of the fruits are not totally covered). Bake for 45 minutes in the middle rack of the preheated oven.

When ready: the clafoutis should be golden, puffy and a knife inserted in the middle should comes out clean, let rest 10 minutes. Sprinkle with a dusting of confectioner sugar and serve. Clafoutis are best eaten warm or room temperature.dusting apricots with sugar

NOTE: Experiment with other stone fruits : cherries, regular or italian plums when in season.apricot clafoutis

from my kitchen to yours,

CK, la fille du boucher