Apricot clafoutis with almond cream

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
30 min.	35 min.	1 hour 2 min.

Step by step recipe

1	Prepare 600 g clafoutis batter and reserve.
2	Prepare 800 g apricots and reserve.
3	Preheat oven to 200°C (390°F). Generously butter a baking dish and sprinkle with cane sugar.
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.
5	Pour the clafoutis batter into the dish.
6	Bake at 200°C (390°F) for a 15 minutes first round.
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.
8	Bake at 200°C (390°F) for a 20 minutes second round.
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.

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