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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.
The almond cream will add to the softness of the clafoutis, and after baking, a delicious colored crust for a very, very tasty clafoutis.
13 K7668
Last modified on: August 31th 2025
For 6 people, you will need:
- 1
600 g clafoutis batter - 2
800 g apricots - 3
10 g butter - 4
1 tablespoon brown sugar - 5
300 g almond cream - Total weight: 1,725 grams
Times for this recipe
Preparation
30 min.
Cooking
35 min.
All in all
1 hour 2 min.
When should you start or finish this recipe?
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Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 3 - ⌛ 3 min.
Preheat oven to 200°C (390°F).
Generously butter a baking dish and sprinkle with cane sugar.
Generously butter a baking dish and sprinkle with cane sugar.
Stage 4 - ⌛ 3 min.
Arrange the apricot halves in the dish, overlapping them a little.
As with all clafoutis, it's best when there's lots of fruit.
As with all clafoutis, it's best when there's lots of fruit.
Stage 5 - ⌛ 2 min.
Pour the clafoutis batter into the dish.
Stage 6 - ⌛ 15 min.
Bake at 200°C (390°F) for a 15 minutes first round.
Stage 7 - ⌛ 2 min.
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.
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.
Bake at 200°C (390°F) for a 20 minutes second round.
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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 22 g RDI=35 % | 122 g RDI=46 % | 104 g RDI=143 % | 216 kcal RDI=11 % | 906 kJ RDI=11 % |
| Per person | 65 g RDI=101 % | 352 g RDI=133 % | 299 g RDI=410 % | 622 kcal RDI=31 % | 2,606 kJ RDI=31 % |
| Whole recipe | 392 g RDI=603 % | 2,117 g RDI=799 % | 1,796 g RDI=2,461 % | 3,733 kcal RDI=187 % | 15,633 kJ RDI=187 % |
How much will it cost?
For 6 people
9.35 €
Per person
1.60 €
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)
Apricots
Clafoutis batter
You can get more informations, or check-out other recipes which use it, for example: Apricot and pistachio clafoutisCherry clafoutisCreamy plum and pear clafoutis See all 3 other
Almond cream
You can get more informations, or check-out other recipes which use it, for example: MirlitonsTarte BourdaloueExotic fruit tartMini almond-morello tartsApple and almond cream tart See all 18 other
Butter
Like these other recipes: Chocolate cereal barsTatin apple diplomat tartAuvergne soupBeurre d'escargotNicholas's fish See all 501 other
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