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.
1,486
1 hour 2 min.
Easy
2 people
5 IngredientsLast modified on: August 31th 2025
For 2 people, you will need:
- 1
200 ml clafoutis batter - 2
270 ml apricots - 3
3.44 ml butter - 4
1⁄3 tablespoon brown sugar - 5
100 ml almond cream
Change measures:
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 100 ml 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 | 130 RDI=50 % | 710 RDI=70 % | 600 RDI=90 % | 1,250 RDI=60 % | 5,220 RDI: 60 % |
| Per 100 g | 20 RDI=9 % | 120 RDI=10 % | 100 RDI=20 % | 220 RDI=10 % | 900 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 2 people : 3.15 €
- 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: Apricot jam with vanilla, Apricot and almond cream tart, Dried apricots, How to prepare apricots, Late summer tart with plums and apricots, ... See them all 11
Clafoutis batter
You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Creamy plum and pear clafoutis, Apricot and pistachio clafoutis, ... See them all 3
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Late summer tart with plums and apricots, Ramekins with almonds, apples and lemon, Frangipane, Pear tart with almond cream, Apricot and almond cream tart, ... See them all 17
Butter
Like these other recipes: Mushrooms on toast, French style, Creamy polenta with green asparagus, Cauliflower "moelleux" in ramekins, Mont d'or in brioche, Bonnevaux apple tart, ... See them all 476
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