Apricot Rosemary Clafoutis Cake (Print Version)
French dessert with apricots and rosemary, baked in a creamy custard, ideal for summer occasions.
# What You’ll Need:
→ Fruits
01 - 500 g apricots, halved and pitted
→ Dairy
02 - 3 large eggs
03 - 300 ml milk
04 - 100 g granulated sugar
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 100 g all-purpose flour
07 - Pinch of salt
→ Herbs
08 - 1 tbsp fresh rosemary, finely chopped
# How to Make It:
01 - Preheat oven to 180°C (350°F). Grease a 24 cm pie dish or similar baking dish.
02 - In a mixing bowl, whisk together eggs, milk, granulated sugar, vanilla extract, and salt until the mixture is smooth.
03 - Gradually add all-purpose flour, whisking until the batter is well combined. Stir in finely chopped rosemary.
04 - Pour half of the prepared batter into the greased dish. Arrange apricot halves on top, cut side up.
05 - Gently pour the remaining batter over the arranged apricots.
06 - Transfer the dish to the oven and bake for 30–35 minutes, until puffed and golden brown.
07 - Allow the clafoutis to cool slightly before serving. Optionally dust with powdered sugar if desired.
# Additional Tips::
01 -
- Uses fresh seasonal fruit and pantry staples
- Quick prep for an inviting dessert in under an hour
- Custardy base with fruity bursts and a floral hint
- An easy showstopper that feels special but does not require fancy skills
02 -
- Vegetarian friendly and crowd pleasing
- Easy to adapt with different stone fruits and herbs
- Elevated flavor from just a hint of fresh rosemary
03 -
- Let the clafoutis cool for at least ten minutes so it is easier to slice
- Always use ripe but not mushy apricots for a jammy texture without sogginess
- Chop rosemary very finely to avoid overpowering any single bite