Apricot Clafoutis

Prep time includes time to let the batter rest. The longer a clafoutis batter sits—even for 2 or 3 hours—the better the texture of the clafoutis. But a rest is not essential. Clafoutis may be put together in 30 minutes and baked immediately.

You will also need:
1. A flat-bottomed, straight-sided tart pan. A pan measuring 12-inches across and about 1 and 1/4-inches deep will bake the clafoutis in the stated time. For even baking, a wide shallow tart pan is better because a thick clafoutis is liable to overbake at the edges before the center is done. Glass or ceramic tart pans are easier to serve clafoutis from than metal ones, but metal will be alright, too, if it doesn’t have a removable bottom.
2. An electric mixer.
3. A small bowl and 2 big bowls.
4. A 4-cup liquid measuring cup is useful for adding the milk and flour mixture to the butter mixture.
5. A whisk.
6. A spatula.

For the clafoutis batter:

1. In a big bowl, beat the softened butter. Then add the powdered sugar and the vanilla.
2. When the sugar and vanilla are well mixed into the butter, add the ground almonds and 1 of the eggs.
3. In a small bowl, whisk the flour and baking powder together. In a second large bowl, beat the remaining 2 eggs and add in the flour. Gradually add the milk to this mixture. Then, put it into a 4-cup liquid measuring cup (if you have one), and gradually add the flour mixture into the butter, sugar, and almonds, mixing all the while.
4. After all the milk is added, run a spatula around the sides of the bowl and then whisk the mixture to make sure everything is blended together well. If there is time, let the batter sit.

For preparing the apricots and assembling the clafoutis:

1. Butter the tart pan and preheat the oven to 375ºF.
2. Cut the apricots in half and remove the pits. Sprinkle them with the granulated sugar.
3. Pour the batter into the buttered tart pan.
4. Set the apricot halves in the batter, all around in the pan, cut side down.
5. Bake the clafoutis for about 30 minutes. The custard will set, but the juice from the fruit may still be bubbling in a way that looks as though the clafoutis is not quite done, when in fact it is. For doneness, check an area of the custard that is not next to a piece of fruit. When the clafoutis is done, a skewer or toothpick will come out clean.
6. Serve the clafoutis warm, directly from the pan.

If this is being served for breakfast, brunch, or supper, one nice option is to serve a couple of cheeses with it. Gruyere, Fol Epi, and Comte are all good choices.

Recipe adapted from the French cooking journal Cuisine Actuelle.