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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.
12 K
1 hour 2 min.
Easy
9.10 €
6 people
5 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 390 RDI=150 % | 2,120 RDI=200 % | 1,800 RDI=270 % | 3,730 RDI=190 % | 15,630 RDI: 190 % |
| Per 100 g | 20 RDI=9 % | 120 RDI=10 % | 100 RDI=20 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per person | 70 RDI=30 % | 350 RDI=30 % | 300 RDI=50 % | 620 RDI=30 % | 2,610 RDI: 30 % |
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)
Apricots
Like these other recipes: Stewed apricots, Apricot jelly, Apricot and pistachio clafoutis, Don't throw apricot stones away, How to prepare apricots, ... See them all 12
Clafoutis batter
You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Apricot and pistachio clafoutis, Cherry clafoutis, ... See them all 3
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Plum tart, Tarte Bourdaloue, Apple amandine tarts from Brélès, Frangipane, ... See them all 18
Butter
Like these other recipes: Langoustine sabayon tart, Crème de foie gras, Gâteau Breton (Brittany butter cake), Warm salad of potatoes and purple artichokes, Steamed leeks with morel sabayon, ... See them all 492
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