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Apricot Clafoutis

Cardamom Roasted Apricot Rosewater Clafoutis

The classic French pudding/custard/flan dessert has morphed into an exotic Middle Eastern dish.  Apricots are dusted with cinnamon and cardamom and drizzled with honey and sugar and roasted.  These then are the base for a lovely rosewater scented batter in a tart pan.  It is baked off till puffy and topped with toasted pistachios.  Dessert or brunch!!

Course Dessert
Cuisine French
Keyword apricots, cherries, clafoutis
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 9 or 10 apricots depending on their size
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 tbsp granulated sugar
  • 1 tbsp runny honey

Clafoutis Batter

  • 3 large eggs
  • 1/2 cup sugar
  • pinch of salt
  • 1 tsp vanilla paste or pure extract
  • 1/2 tsp rosewater, only for Apricot version
  • 1/2 cup AP flour
  • 1/4 cup cornstarch
  • 1 1/4 cup whole milk
  • 1 tbsp slivered pistachios or chopped if that's all you can find
  • icing sugar for dusting

Instructions

  1. Quarter the apricots, removing the pits, and lay out in one layer, skin side down on a baking sheet.
  2. Sprinkle the cardamom and cinnamon evenly over them.
  3. Sprinkle the sugar and honey over them evenly.

  4. Place under the broiler until just turning a lovely crisp brown on the surface. About 5 minutes or so. Remove and set aside to cool a bit. Watch them so that they don't burn or break down too much.

Batter

  1. Preheat the oven to 350F. Butter a tart pan, quiche pan, or deep dish pie plate. Sprinkle 1 tbsp of sugar over and around all the butter. Set the pan aside.

  2. Place the eggs into a medium sized bowl and whisk till foamy. Add the sugar and continuing whisking for another minute
  3. Whisk in the salt, vanilla and rosewater.

  4. In a small bowl combine the flour and cornstarch and whisk together Add the flour mixture to the eggs, and whisk vigorously. Make sure there are no lumps of flour left.

  5. Pour in the milk and continue whisking (less energetically now) until completely smooth.

  6. Rap the bowl against the counter to release any air bubbles.
  7. Place your tart pan or pie plate onto a baking sheet. My tart pan is ceramic and is 10 inches in diameter. You can also use a deep dish pie plate (Make sure it can hold all the fruit as well as the liquid- about a 2 quart capacity)
  8. Place all the apricots in one layer in the tart pan or pie plate.
  9. Gently pour the batter into the middle of the pan, slowly letting it spread out to the edges. You should be able to fit it all it. It won't really grow, but it will puff, so it can reach close to the top of the pan if needed.
  10. Place the baking sheet into the middle of the preheated oven.

  11. Bake for 35-45 minutes, or until puffed, golden brown but with just a slight jiggle in the centre. It should be slightly creamy in the centre, not completely firm.

  12. Let cool a bit.
  13. In the meantime, take the pistachios and place them in a small heavy bottomed pan. Toast the nuts over medium to medium high heat till aromatic and just taking on colour. You don't want to burn them at all. Watch them. This should take no more than 5 minutes.
  14. Dust the clafoutis with icing sugar. Scatter the nuts over the surface of the clafoutis.
  15. Serve with a spoon into smaller bowls or plates.

  16. See blog post for Cherry Version instructions.