Apricot Clafoutis | With Tinned Apricots (2024)

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A Cherry Clafoutis is an absolute French classic! But our Apricot Clafoutis is a wonderful alternative too! Mixing tinned apricots with pancake batter enriched with double cream and baked in the oven creates a lovely (and very easy to make) dessert, that everyone will love. Apricot Clafoutis are absolutely wonderful eaten warm with a small dollop of lightly sweetened vanilla creme fraiche or whipped cream!

Have you ever had a disappointing clafoutis? You know, the flat one that hasn’t risen in the oven and tasted all eggy, like a sweet fruity omelette? I sure have! And I didn’t like it very much.

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Likewise, I’ve been lucky to have worked at one of the Ottolenghi Delis in London in my early twenties. I still think that those years, tasting all the lovely food and seeing it cooked and presented heavily influenced how I cook at home now. I had a lot of ‘firsts’ during my time at Ottolenghi, and Clafoutis is no exception. We used to serve plum and cherry clafoutis at the deli. They were baked in scrunched up baking parchment in individual portions and used to look so inviting. I opted to bake my Apricot Clafoutis in ovenproof ramekins, but you can easily adjust the cooking time and make one large clafoutis to share.

What is Clafoutis?

Clafoutis is a French dessert, traditionally made with cherries and pancake-style batter, baked in the oven and served warm with cream. It has originated in the region of Limousin, where it was made with both the destoned cherries and cherry kernels (more widely known as Mahlab). Whilst poisonous in large quantities, it gives the bakes an amazing very unique flavour (you can buy it here if you’re feeling adventurous). In modern days, clafoutis is made with a variety of other fruits, like plums, apples or raspberries. The batter itself is typically a thin batter made with eggs, double cream, milk and sugar.

How to Make Apricot Clafoutis with Apricots From a Tin?

Preheat oven to 170 C Fan. Grease 2 x 190ml ramekins with vegetable oil.

Chop up the tinned apricots, reserving 2 whole halves for the top. Scatter the chopped apricot at the bottom of the ramekins.

In a bowl, whisk the egg yolk with 10g of sugar and vanilla paste until thick and pale. Carefully fold in the flour and salt. Then add the double cream and mix gently.

Whisk the egg whites with the remaining 15g of caster sugar to firm peaks. Trying to keep the air in the whites, fold them into the mixture.

Pour the batter over the chopped apricots into the ramekins (to fill about ¾ of the ramekin). Pop an apricot half on top of each and scatter some flaked almonds if using. Place the ramekins in the centre of the oven for 22-25 minutes.

Dust with some icing sugar and serve straight out of the oven with some extra double cream or creme fraiche on the side.

If you love French desserts and cakes as much as we do, we believe we can tempt you to try the recipes below:

• Lavender-Scented Chocolate Souffle | A Recipe that Never Failed Me
• Individual Elderflower Fraisier Cakes
• White Chocolate and Cranberry Macarons

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