Wednesday, August 16, 2006


A few months ago, I bought "The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook " that the sweet Ivonne of "Cream Puffs In Venice" had warmly recommended me to buy. I was not decieved by this superb cookbook...

Although, I had already posted a recipe for "Clafoutis" (see recipe), I will nonetheless post a second one. Why? You'll ask me... Well, because it was adapted from my beloved copy of "The King Arthur Flour Baker's Companion" and it has graced my table a few times now since I bought this wonderful cookbook...

This recipe has never failed to impress me although it is very simple, the "Clafoutis" gave pretty good results and met a great success! It is not too sweet, it's texture is very pleasant (not too wet nor too cakey) and it's taste is heavenly. In my opinion, there is nothing to change in this recipe as this soft and delicate treat is simply perfect!

Serves 2-4

3 Cups Quatered Apricots
1/3 Cup (67g) Light brown sugar
For the batter:
3/4 Cup (~85g) Plain white flour (unbleached all-purpose flour)
1/3 Cup (~67g) Castor sugar
1/2 Tsp Salt
3 Large eggs (~50g)
1 1/4 Cups (~285g) Milk
3/4 Tsp Almond or vanilla extract

1. Preheat the oven to 190°C (375°F).
2. Thouroughly butter a 22-25cm (10 inches) round pan or ovenproof skillet.

3. Arrange the apricot quarters on the bottom of the pan and sprinkle with the brown sugar.
4. In a mixing bowl, whisk together the flour, sugar and salt.
5. In a separate small bowl or large mixing cup, combine the eggs, milk and vanilla/almond extract.
6. Beat until thouroughly combined, then whisk into the flour mixture, smoothing ou the lumps.
7. Pour the batter over the fruit in the prepared baking pan.
8. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out clean.
9. Serve.

Instead of using apricots, you can easily replace them by quartered prunes, sliced peaches or nectarines.
Regarding this Clafoutis' flavor, you can also use orange-blossom water or rosewater if you wish to add a more "exotic" touch to the recipe.

Serving suggestions:
Eat warm or at room temperature.

(Les Abricots -Pic by Russo


  1. OK ,cette tarte je la prend...MERCI

  2. Yummy!! Je garde les abricots et je mange.. frais!!

  3. Je prends, les abricots sont bons, cette année.

  4. COLETTE: Et bien, je t'en offre une belle tranche si ça te chante!!!

    AVITAL: Merci! Oui, les abricots sont aussi bons frais, mais je les préfère cuits...

    PUSPHA: Thanks, ;-)!

    MAMINA: Oui, il semble que les fruits (abricots, pruneaux, pêches, etc...) sont bons cette année...