This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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 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 €
Change currency:
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: Apricot and pistachio clafoutis, Salad of vine peaches and apricots with verbena, Apricot jam with vanilla, Don't throw apricot stones away, Crisp apricot and pistachio tart, ... See them all 12
Clafoutis batter
You can get more informations, or check-out other recipes which use it, for example: Apricot and pistachio clafoutis, Creamy plum and pear clafoutis, Cherry clafoutis, ... See them all 3
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Ramekins with almonds, apples and lemon, Tarte Bourdaloue, Plum tart, Apple and almond cream tart, ... See them all 18
Butter
Like these other recipes: Dandelion salad, Smoked tomato toast, Chocolate sauce, Apple and whisky crumble, Asparagus "en petit pois", ... See them all 498
Other recipes you may also like
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is. June 2nd 2015490 K4.3 30 min.
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version. February 21th 2011385 K 13.9 2 hours 25 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023824 K 143.5 1 hour 20 min.
Potato and two ham gratin
Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven. October 20th 2011139 K 14.6 50 min.
Cigarettes Russes (Piroulines)
The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts. The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked. May 25th 2014128 K 54.5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.