Apricot clafoutis with almond cream


Apricot clafoutis with almond cream
For this recipe for apricot clafoutis, we start in the classic way, with fruit and pastry, but halfway through baking, we place a thin layer of almond cream on top.

The almond cream will add to the softness of the clafoutis, and after baking, a delicious colored crust for a very, very tasty clafoutis.
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Last modified on: August 31th 2025
For 6 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 35 min.
All in all: 1 hour 2 min.
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Step by step recipe


Stage 1 - 10 min.
Apricot clafoutis with almond cream : Stage 1

Stage 2 - 7 min.
Apricot clafoutis with almond cream : Stage 2
Prepare 800 g apricots and reserve.

Stage 3 - 3 min.
Apricot clafoutis with almond cream : Stage 3
Preheat oven to 200°C (390°F).

Generously butter a baking dish and sprinkle with cane sugar.

Stage 4 - 3 min.
Apricot clafoutis with almond cream : Stage 4
Arrange the apricot halves in the dish, overlapping them a little.

As with all clafoutis, it's best when there's lots of fruit.

Stage 5 - 2 min.
Apricot clafoutis with almond cream : Stage 5
Pour the clafoutis batter into the dish.

Stage 6 - 15 min.
Apricot clafoutis with almond cream : Stage 6
Bake at 200°C (390°F) for a 15 minutes first round.

Stage 7 - 2 min.
Apricot clafoutis with almond cream : Stage 7
After this time, remove the dish from the oven, then spread over 300 g almond cream.

Note: There's no need to make a very even layer with a spatula or spoon, as the almond cream will first melt in the oven before baking.

Stage 8 - 20 min.
Apricot clafoutis with almond cream : Stage 8
Bake at 200°C (390°F) for a 20 minutes second round.

Stage 9
Apricot clafoutis with almond cream : Stage 9
Enjoy hot or warm if possible.
Remarks
We bake in 2 stages so that we can pour the almond cream onto a clafoutis where the mixture has already started to set, otherwise it will mix with the raw mixture, and we won't get the same result.

As always with clafoutis, the proportions of fruit and pastry are indicative, so adapt them to the size of your dish.

You can use other fruits in this recipe: apples, pears, cherries, etc.
Keeping: 3 or 4 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe390 RDI=150 %2,120 RDI=200 %1,800 RDI=270 %3,730 RDI=190 %15,630 RDI: 190 %
Per 100 g20 RDI=9 %120 RDI=10 %100 RDI=20 %220 RDI=10 %910 RDI: 10 %
Per person70 RDI=30 %350 RDI=30 %300 RDI=50 %620 RDI=30 %2,610 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, egg, Gluten, Nuts
How much will it cost?
  • For 6 people : 9.35 €
  • Per person : 1.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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