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.
Apricot and Lemon Flaugnarde
Author: The Cook
Recipe type: Dessert
Serves / Yield: 8 servings
- 500 g firm, ripe apricots
- 1 tablespoon brandy or dessert wine
- 110 g (½ cup) caster sugar
- 75 g (¾ cup) almond meal
- 125 ml (½ cup) milk
- 125 ml (½ cup) pouring cream
- 3 eggs, at room temperature
- 1½ teaspoons natural vanilla essence or extract
- 1 lemon, zest finely grated
- 2 tablespoons plain flour
- whipped cream or vanilla ice-cream, to serve
- Preheat oven to 180°C (160°C fan-forced).
- 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.