Clafoutis with apricots and almond flakes

Clafoutis is a traditional French dessert originally from the Limousin region. This classic dish is usually made with unpitted Morello cherries baked in a flan. This easy-to-make dessert can be varied to suit your tastes. For example, you can add almond flour or flavourings (vanilla, orange blossom water, rum, lemon, etc.). The cherries can be substituted for other fruits, such as plums, apples, mirabelle plums, pears, strawberries, prunes, raspberries, peaches, etc. Try our version with fresh apricots and flaked almonds. Ideal for enjoying a delicious clafoutis even when the cherry season is over. Ready?



Whip (manual or electric)

Baking dish or pie tin

Frying pan

1 large mixing bowl


Clafoutis with apricots

and almonds: :

40 g flour

50 g sugar

2 eggs

125 g milk

30 g butter

1 sachet of La Patelière vanilla sugar

500 g apricots (as ripe as possible)

La Patelière flaked almonds

1 tbsp brown sugar

Top tip

you can also make individual clafoutis portions in small tart tins or crème brûlée dishes!


Let's get baking!

1. Préparation du biscuit sablé breton :

Preheat oven to 190°C.

Wash apricots.

Pour the flour, sugar and vanilla sugar into a bowl and mix. Make a well and break in the eggs. Whisk well. Gradually add the melted butter and then the milk, until the mixture is smooth.

Butter a gratin dish and lay out the halved, stoned apricots. Pour the batter over the apricots and place in the oven for around 30 minutes. Remove from oven, sprinkle with brown sugar and leave to cool.

Toast the almonds in a dry frying pan and sprinkle over the clafoutis.

You can now enjoy your apricot clafoutis with a scoop of vanilla ice cream, for example.

Bon appétit!

Recette Dame Théière | Photo ©Sounthip Luong

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