Monday, June 20, 2016

This Summer's Best Dessert...Apricot Clafoutis

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If you only try one new recipe this summer, make it this one.  If you want to be transported to a Provencal kitchen in one bite, this will take you.  If you want to cheat on your diet, do it with this dessert.  Just make it.  Two nights after I made it, I wanted to make it again.  I did, but I tested another recipe.  It was a mistake.

Don't substitute anything, especially the apricots.  If you want to tweak it, control yourself.   You might feel some satisfaction by stamping it with your sifted powdered sugar initials just before you serve it, but it really doesn't need it.

The recipe comes from Lulu Peyraud who, with her husband Lucien, owns and operates Domaine Tempier, the premier producer of Bandol wine.  Throughout the years, they have hosted a parade of food and wine luminaries including Alice Waters, Paul Bertolli and Richard Olney, the author of many books on Provencal cooking, including this one. and recipient of The James Beard Award.

I have never been a big fan of clafoutis but this one is other- wordly.  Half flan, half souffle, Madame Mere and I cleaned up the whole thing in a sitting and a half.  A couple of nights later I made Julia Child's recipe just to see the difference and MM told me to throw it away and go back to the first.  This from a woman who took lessons at the Cordon Bleu in Brussels and worships at the altar of Julia Child and Gourmet magazine.  You don't get a  better endorsement than that.

Clafoutis Aux Abricots
From "Lulu's Provencal Table," by Richard Olney

Serves 6


2 TBS butter

1 pound apricots, halved and pitted (6 or 7 depending on size)
2 oz slivered almonds
2/3 cup sugar*
Pinch of salt
3 eggs
1/2 cup flour
1-1/4 cup milk


Preheat oven to 375F. Butter shallow baking dish of a size just to hold the apricots**. Arrange apricots closely, cut surface down in single layer. Fill spaces with the almonds. In a mixing bowl whisk together 1/2 cup sugar, salt, eggs. Sift in flour, whisking at the same time, then whisk in milk. Pour mixture over apricots. Sprinkle  remaining sugar over surface. Dot with butter. Bake for 40 minutes or until golden crust has formed. Serve tepid.

If your fruit is not sweet enough, sprinkle 1/4 cup over the surface instead of "the remaining sugar".

** I used an Emile Henry small rectangular dish  (Small: 11 3/4" x 7" x 2 3/4" high; 3 1/4-qt. cap.)

All photos Lindaraxa


  1. Good-looking apricots are just starting to come into the stores here, and this recipe looks perfect. Even I don't see any tweaks to make for this recipe. (By the way, I have never once seen fresh apricots in Taiwan--it's even a little difficult explaining the concept of them there.)

  2. Please check ingredients. 2/3 cup of sugar specified. Yet in directions 1/2 cup sugar is whisked with salt and eggs and another 1/4 cup sugar sprinkled over surface. Please advise.

    1. Thank you TIF. I abbreviated the directions and on top of that I mistakenly reserved 1/4 cup to sprinkle on top. What came out was perfect for me and gun to my head I would tell you to do the same. My fresh apricots were not that great to begin with but if the ones you find are sweet and juicy as the ones they get in Provence, then stick to the recipe. Hope this helps!

  3. This looks delicious! I cannot wait to try, I typically make it with cherries.

    1. This claflouti looks amazing, can't wait to try this.


  4. Fabulous (of course)!!! This looks wonderful and very easy. Nice bonus. Daughter is coming this weekend and I've been wondering what to make for a special dessert. This is it!!!!! Was considering the carrot cake again, but somehow a huge cake for three people was over the top. Off to Fresh Market tomorrow and will see how the apricots look. Merci!!!

  5. Aargghh.... I haven't been able to find ANY apricots! Whole Foods, Fresh Market and Harris Teetor: nothing. Will have to rethink dessert this weekend!

    1. I got my first ones at Sprouts and then a box at Costco that were absolutely fabulous. Ate some for breakfast and made some in a light syrup which were divine. The box lasted less than a week. Find something else to make then and save this for when you hit the jackpot!

  6. I have always wanted to make a Clafoutis - so fun to just say the word!

  7. You were right to praise this recipe. Made it several times this last summer and it was always a hit!
    Vincent. Princeton Jct., NJ

  8. Thank you, Vincent, for letting me know. So glad you enjoyed.


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