The Abbess’s Apricot And Almond Clafoutis

Name: The Abbess’s Apricot and Almond Clafoutis (Elevated)
Total time: 1 h 15 min
Yield: 6
Cuisine: Holiday
Ingredients: 1 cup Heavy Cream; 1/2 cup Whole Milk; 1/4 cup Crème Fraîche; 1/3 cup Granulated Sugar; 4 Large Egg Yolks; 2 tbsp Almond Flour; 1 tsp Vanilla Bean Paste; 2 tbsp Amaretto Liqueur; 1/4 tsp Sea Salt; 1 lb Apricots-halved and pitted; 1/3 cup Flaked Almonds-toasted; 2 tbsp Brown Butter; 1 tbsp Demerara Sugar

⏱1h 15m

👥6

🔥350 cal

Hard

🍽️Holiday

An elevated version of the classic clafoutis, utilizing crème fraîche, almond flour, and Amaretto liqueur for a luxurious experience.

1 cup Heavy Cream

1/2 cup Whole Milk

1/4 cup Crème Fraîche

1/3 cup Granulated Sugar

4 Large Egg Yolks

See all 13 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥350 cal

Hard

🍽️Holiday

An elevated version of the classic clafoutis, utilizing crème fraîche, almond flour, and Amaretto liqueur for a luxurious experience.

#Dessert #French #Fruit #Baked #Elegant

Instructions

Preheat oven to 325°F (160°C). Butter a 9-inch tart pan with removable bottom.
In a medium saucepan, gently heat the Heavy Cream, Milk, and Crème Fraîche until just simmering. Remove from heat.
In a separate bowl, whisk together the Granulated Sugar and Egg Yolks until pale and thick.
Slowly temper the egg mixture by whisking in a small amount of the warm cream mixture, then gradually add the remaining cream mixture.
Strain the custard through a fine-mesh sieve. Whisk in the Almond Flour, Vanilla Bean Paste, Amaretto, and Sea Salt.
Arrange the Apricots in the prepared tart pan.
Pour the Custard mixture over the Apricots.
Sprinkle the toasted Flaked Almonds and Demerara Sugar evenly over the top.
Drizzle the Brown Butter over the almonds.
Bake for 55-60 minutes, or until the clafoutis is set around the edges but still slightly wobbly in the center.
Let cool completely before removing from the tart pan. Dust with powdered sugar if desired.

Ingredients

1 cup 240 mL Heavy Cream
1/2 cup 120 mL Whole Milk
1/4 cup 60 g Crème Fraîche
1/3 cup 67 g Granulated Sugar
4 4 Large Egg Yolks
2 tbsp 15 g Almond Flour
1 tsp 5 mL Vanilla Bean Paste
2 tbsp 30 mL Amaretto Liqueur
1/4 tsp 1.25 mL Sea Salt
1 lb 450 g Apricots-halved and pitted
1/3 cup 40 g Flaked Almonds-toasted
2 tbsp 30 g Brown Butter
1 tbsp 12 g Demerara Sugar

Equipment

9-inch tart pan with removable bottom
Medium saucepan
Whisk
Fine-mesh sieve
Measuring cups and spoons

Instructions

Preheat oven to 325°F (160°C). Butter a 9-inch tart pan with removable bottom.
In a medium saucepan, gently heat the Heavy Cream, Milk, and Crème Fraîche until just simmering. Remove from heat.
In a separate bowl, whisk together the Granulated Sugar and Egg Yolks until pale and thick.
Slowly temper the egg mixture by whisking in a small amount of the warm cream mixture, then gradually add the remaining cream mixture.
Strain the custard through a fine-mesh sieve. Whisk in the Almond Flour, Vanilla Bean Paste, Amaretto, and Sea Salt.
Arrange the Apricots in the prepared tart pan.
Pour the Custard mixture over the Apricots.
Sprinkle the toasted Flaked Almonds and Demerara Sugar evenly over the top.
Drizzle the Brown Butter over the almonds.
Bake for 55-60 minutes, or until the clafoutis is set around the edges but still slightly wobbly in the center.
Let cool completely before removing from the tart pan. Dust with powdered sugar if desired.

Nutrition per serving

Calories 350

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0 reviews

The Abbess’s Apricot And Almond Clafoutis

The Abbess’s Apricot And Almond Clafoutis

Ratings & Reviews

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