Ingredients
– About twenty (15 for me) Apricots
– 180 gr of sifted Flour
– 150 140 gr of Icing Sugar
– 1 sachet of Vanilla Sugar
– 1 pinch of Salt
– 1 teaspoon of Vanilla powder or extract or 1/2 scraped vanilla pod
– 90 gr of melted butter
– 6 eggs
– 45 cl of milk
– 1 tablespoon of brown sugar
– flaked almonds
– Icing sugar (optional)
Preparation:
Preheat the oven to 165°C
- In a bowl mix the flour with the icing sugar, vanilla and pinch of salt.
- Incorporate the eggs one by one, mixing a little between each addition. Add the melted butter, then mix the milk. Mix everything well with a whisk so as not to leave lumps.
- Wash and dry the apricots, open them and remove the stone.
- Spread 1 tablespoon of icing sugar on the bottom of a springform pan or a baking dish (25 cm) previously buttered if it is not a silicone mold. Arrange the apricot shallots with the rounded side facing upwards and sprinkle them with brown sugar. Pour in the batter, the oysters will rise to the surface, this is completely normal. Sprinkle with flaked almonds and bake in a preheated oven for about 50 minutes. The clafoutis will rise, do not worry it will lower as it cools. Check the cooking using the tip of a knife; it should come out dry.
- Remove from the oven and let cool before unmolding. Optionally sprinkle with icing sugar before serving
