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.
1,484
1 hour 2 min.
Easy
18 people
5 IngredientsLast modified on: August 31th 2025
For 18 people, you will need:
- 1
1 litre 800 ml clafoutis batter - 2
2 litres 400 ml apricots - 3
30.96 mls butter - 4
3 tablespoons brown sugar - 5
900 mls 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 900 mls 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 | 1,180 RDI=450 % | 6,350 RDI=600 % | 5,390 RDI=820 % | 11,200 RDI=560 % | 46,900 RDI: 560 % |
| 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 18 people : 28.00 €
- 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 almond cream tart, Shortbread tart with sweet apricots and rosemary, Late summer tart with plums and apricots, Apricot jam with vanilla, Apricot jelly, ... See them all 11
Clafoutis batter
You can get more informations, or check-out other recipes which use it, for example: Apricot and pistachio clafoutis, Cherry clafoutis, Creamy plum and pear clafoutis, ... See them all 3
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Frangipane, Fondant-iced pithivier, Ramekins with almonds, apples and lemon, Late summer tart with plums and apricots, Pear tart with almond cream, ... See them all 17
Butter
Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Gâteau Breton (Brittany butter cake), Potatoes with bacon and herbs, Pesto crackers, Puff or flaky pastry (pâte feuilletée), ... See them all 476
Other recipes you may also like
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish. October 13th 2010285 K4.6 1 hour 45 min.
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce. March 29th 2020208 K 14.1 1 hour 15 min.
Mediterranean toast
On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta. October 9th 2011140 K4.5 1 hour 5 min.
Crunchy verrines
Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot. November 24th 2011147 K 24.8 45 min.
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham. December 17th 2023152 K3.8 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.