Apricot Lemon Clafoutis

sliced apricot clafoutis in tart pan with chamomile flowers on top, on a white cheese cloth and bowl of apricots beside

Apricot Lemon Clafoutis

The classic French dessert...with a fun summer twist! This Apricot Lemon Clafoutis is custardy, silky smooth, perfectly sweet, and bursting with flavor. Serve at breakfast, brunch, or even with a scoop of ice cream for dessert. So simple, but so delicious!

Course: Desserts

Cuisine: American

Prep Time: 10

Cook Time: 35

Resting Time: 30

Total Time: 1 15

Servings:

Calories: 197kcal

Ingredients

¾ cup whole milk
2 large eggs
2 large egg yolks
2 Tablespoons salted butter melted
1 teaspoon vanilla extract
1 teaspoon lemon zest
6 Tablespoons granulated sugar
½ cup all purpose flour*
6 fresh apricots halved and pitted

Instructions

Heat oven to 400°F.
Butter a 9 inch tart pan.
Sprinkle with sugar.
Tap out excess sugar. Set aside.
Combine milk, eggs, egg yolks, butter, vanilla, lemon zest, sugar, and flour in blender.
Purée until smooth.
Allow to sit for 30 minutes.
While batter is resting, cut and pit apricots.
Place cut side up in prepared pan.
Pour batter over apricots.
Bake for 35 minutes, or until set.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

When making the batter, be sure there are no lumps! It needs to be very smooth.
Don't skip allowing the batter to rest! This is very important.
If you would like, you can cut the apricots smaller.
Be sure to completely butter and sugar your pan. The bottom and sides of the pan need to be coated thoroughly!
Bake time may vary depending on how your oven cooks. Keep an eye on it.
Serve this clafoutis warm!

Nutrition