Go Back

Apricot Flaugnarde

A delightful dessert blending cake and clafoutis, made with fresh apricots for a sweet and custardy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: Baking, French
Calories: 210
Ingredients Method Notes

Ingredients
  

For the flaugnarde
  • 6 pieces ripe apricots, halved and pitted Choose slightly soft apricots for the best flavor.
  • 3 large eggs Whisked with sugar until pale.
  • 1 cup milk or dairy-free alternative Oat milk works great for a dairy-free version.
  • 1 cup granulated sugar Measure carefully to avoid an overly sweet dessert.
  • 1 teaspoon vanilla extract Can substitute with almond extract for variation.
  • 1 tablespoon butter or coconut oil Butter for richness, coconut oil for dairy-free.
  • 1 cup all-purpose flour Can use gluten-free flour if needed.
Optional toppings
  • 1 cup powdered sugar For sprinkling on top before serving.
  • 1 cup vanilla ice cream Serve warm with a dollop of ice cream.
  • 1 handful slivered almonds For added crunch.
  • 1 teaspoon cinnamon For dusting before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease the baking dish with butter or coconut oil.
  3. Arrange the apricot halves, skin side down, in the prepared dish.
  4. In a bowl, whisk together eggs and sugar until pale.
  5. Add milk, flour, and vanilla extract; mix until combined. Lumps are okay.
  6. Pour the batter evenly over the apricots.
Baking
  1. Bake in the preheated oven for 35 to 40 minutes, or until golden and slightly jiggly in the center.
  2. Cool for a bit before slicing to prevent falling apart.

Notes

This dessert can be made ahead of time. Store in the fridge and reheat before serving. Mixing in nuts, spices, or swapping fruits can enhance flavors.