Apricot Clafoutis

Time 1 hour 30 minutes
Yields Serves 6 to 8
Apricot Clafoutis
(Los Angeles Times)

Toss apricots with peach brandy, lemon juice and 3 tablespoons granulated sugar in bowl. Let sit 30 minutes to 1 hour.


Drain liquid from apricots and combine with milk and yogurt. Beat eggs with seeds from vanilla bean in bowl of electric mixer or with whisk until smooth. Add 3 to 5 tablespoons granulated sugar, depending on sweetness of fruit, and dash salt. Beat together. Slowly beat in flour, then milk mixture. Mix together well. (Ingredients can also be combined in blender at high speed.)


Arrange apricots in greased 10- or 10 1/2-inch ceramic tart dish or clafoutis dish, rounded side up. Pour in batter.


Bake at 400 degrees until top is browned and clafoutis is firm, about 45 minutes. Press gently on top in middle to see if it is firm. If it isn’t, return clafoutis to oven for about 5 minutes. Cool slightly on rack. Place 2 to 3 teaspoons powdered sugar in strainer and tap it above clafoutis to dust. Serve warm.

This is a beautiful summer clafoutis. Make sure your apricots are not overly ripe or they will fall apart during baking and all the batter will be on the top.

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