1. Préparation du biscuit sablé breton :
Preheat oven to 190°C.
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.
Recette Dame Théière | Photo ©Sounthip Luong