Apricot Amaretto Flaugnarde (Clafoutis)
Capture the sun-kissed flavors of the Côte d’Azur with this elegant Apricot Amaretto Flaugnarde. A close cousin of clafoutis, this tender custard-style dessert bakes juicy apricots in a light, almond-scented batter for a taste of the French Riviera in every bite.
Directions
-
Prepare the Dish: Preheat oven to 350°F. Generously butter a 9-inch ceramic tart dish, quiche dish or shallow baking dish.
-
Arrange Fruit: Place apricot halves cut-side up in a single layer in the prepared dish.
-
Make the Batter: In a mixing bowl, whisk eggs and sugar until pale and slightly frothy. Whisk in vanilla, almond extract, and amaretto. Add flour and salt; whisk until smooth. Gradually add milk, cream, and melted butter, mixing until it is a thin, pourable batter.
-
Bake: Pour batter over the apricots. Bake for 35–40 minutes, or until puffed, golden, and just set in the center.
-
Serve: Cool slightly. Dust with confectioners’ sugar and serve warm or at room temperature.
From Shawnie's class “Evening in The French Riviera”
