Apricot clafoutis

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 3.1 g
  • Cholesterol: 72.0 mg
  • Sodium: 68.1 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Apricot clafoutis calories by ingredient
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Maria Rose Schulman's recipe Maria Rose Schulman's recipe
Number of Servings: 8


    Apricots (1.5 lbs or about 680 grams, halved if small, quartered if large.)
    Brandy (apricot or peach)
    Lemon juice
    Whole milk
    Plain non-fat yogurt
    Vanilla extract
    All-purpose flour
    Powdered sugar for dusting


1. Toss the apricots with the peach or apricot brandy, the lemon juice and 3 tablespoons of the sugar in a bowl. Let sit 30 minutes to an hour. Meanwhile, preheat the oven to 375 degrees F. Butter a 10- or 10-1/2-inch ceramic tart pan or clafoutis dish.

2. Drain the liquid from the apricots and beat together with the milk and yogurt. Beat the eggs with the seeds from the vanilla bean or the vanilla extract in the bowl of an electric mixer, or with a whisk, until smooth. Add the remaining white sugar and the salt. Beat together. Slowly beat in the flour, then the milk and/or yogurt. Mix together well. The ingredients can also be combined in a blender and mixed at high speed.

3. Arrange the apricots in the baking dish, rounded side up. Pour in the batter.

4. Bake in the preheated oven for 35 to 45 minutes, until the top is browned and the clafoutis is firm. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for about 5 minutes. Remove from the heat and cool slightly on a rack. Place 2-3 teaspoons of powdered sugar in a strainer and tap it above the clafoutis to dust. Serve warm.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user EF8763A.

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