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    Home » DESSERTS & BAKING

    Apricot Clafoutis | With Tinned Apricots

    Published: July 16, 2021 · Updated: March 25, 2022 by Ieva · This post may contain affiliate links · 6 Comments

    Jump to Recipe

    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.

    Apricot Clafoutis

    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
    Apricot Clafoutis

    Apricot Clafoutis | With Tinned Apricots

    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!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Baking, Dessert
    Cuisine French
    Servings 2 portions
    Calories 285 kcal

    Equipment

    • Hand-held electric whisk
    • 2 x 190ml ramekins

    Ingredients
     
     

    • 130 g tinned apricots
    • 1 egg separated
    • 25 g caster sugar
    • 25 g plain flour
    • ½ teaspoon vanilla paste
    • 50 g double cream
    • a pinch of salt
    • 1 teaspoon flaked almonds optional

    To Serve:

    • ½ teaspoon icing sugar
    • 2 tablespoon whipped cream or creme fraiche

    Instructions
     

    • 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 a whole 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 the oven with some extra double cream or creme fraiche on the side.

    Nutrition

    Calories: 285kcalCarbohydrates: 32gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 116mgSodium: 57mgPotassium: 245mgFiber: 2gSugar: 20gVitamin A: 1738IUVitamin C: 7mgCalcium: 44mgIron: 1mg
    Keyword Apricot Clafoutis, Apricot Clafoutis Recipe, Apricot Clafoutis Recipe UK, Clafoutis with Apricots, Clafoutis with Tinned Apricots, Flaugnarde Recipe, Flaugnarde with Apricots, Flaugnarde with Tinned Apricots, French Clafoutis, French desserts, Tinned Apricot Clafoutis
    Tried this recipe?Let us know how it was!
    Apricot Clafoutis

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    Reader Interactions

    Comments

    1. Tayler Ross

      July 30, 2021 at 5:42 pm

      5 stars
      I’m a sucker for apricot anything, and this clafoutis looks so amazing! I can’t wait to give it a try!

      Reply
      • Ieva

        July 30, 2021 at 7:05 pm

        Oh yes, me too! Let me know what you think if you try it! 🙂

        Reply
    2. Gwynn

      August 21, 2021 at 3:38 pm

      5 stars
      This recipe was so easy to make and so delicious. I really impressed my guests with this dessert!

      Reply
      • Ieva

        August 21, 2021 at 7:26 pm

        Gwynn, so nice to hear your feedback! Thanks so much 🙂

        Reply
    3. Dana

      May 23, 2022 at 5:32 pm

      5 stars
      This recipe is awesome. Not only is it delicious, but it’s easy. Like, I actually impressed myself. I’m no baker, yet I felt like a confection queen with how beautifully these turned out! Haha.

      Reply
      • Ieva

        May 23, 2022 at 6:08 pm

        Thanks, Dana! Really glad you liked our clafoutis! 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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