Apricot and Lemon Flaugnarde


Apricot and lemon clafoutis

Apricot and Lemon Flaugnarde

The dish commonly found in the Auvergne, Limousin and Périgord regions of France, almond custard-based claufoutis are traditionally made with cherries. However, other stone fruits, such as apricots, peaches, nectarines and plums can be used. When made with these fruits the dish is correctly known as a flaugnarde. This apricot flaugnarde is scented with lemon and has a beautiful creamy texture.
Course: Dessert
Cuisine: French, Occitan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Author: The Cook
5 from 1 vote
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  • 500 g firm ripe apricots
  • 1 tablespoon brandy, or dessert wine
  • ½ cup caster sugar
  • ¾ cup almond meal
  • ½ cup milk
  • ½ cup pouring cream
  • 3 eggs, at room temperature
  • teaspoons vanilla essence, or extract
  • 1 lemon, zest, finely grated
  • 2 tablespoons plain flour
  • whipped cream or vanilla ice-cream, to serve

Recipe Instructions

  • Preheat oven to180°C. (160°C fan-forced; 350°F ; Gas Mark 4).
  • Halve the apricots and remove the stones. Arrange in a 24 cm (base measurement) ceramic quiche dish or a shallow 1½ litre (6 cup) ovenproof dish.
  • Sprinkle with the brandy or dessert wine and 1 tablespoon of the caster sugar. Set aside while making the custard.
  • Process the remaining sugar, almond meal, milk, cream, eggs, vanilla and lemon zest in a food processor until well combined.
  • Add the flour and process until just combined. Pour evenly over the apricots.
  • Bake in preheated oven for 35 minutes or until the custard is just set in the centre.
  • Serve warm or at room temperature with whipped cream or ice-cream.

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Serving: 1serving | Calories: 227kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 35mg | Potassium: 219mg | Fiber: 2g | Sugar: 19g | Vitamin A: 29.4% | Vitamin C: 8.7% | Calcium: 6.7% | Iron: 5.6%

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