If you’ve never made a clafoutis before, think of it as somewhere between a pancake and a custard. Lightly sweet, tender and endlessly adaptable. A classic French dessert traditionally made with cherries, clafoutis is wonderfully simple to pull together. A quick batter is poured over fruit, baked until golden and puffed. This honey, thyme and apricot clafoutis leans into early summer stone fruit, pairing fragrant thyme—a key component of the Herbes de Provence blend—with ripe apricots and a touch of honey that adds a toasty depth. It’s the kind of dessert that looks impressive but comes together with minimal effort. Once you’ve tried it, you’ll realize it’s a perfect template for whatever fruit or herbs you have on hand.
Related: Prosciutto and Gruyere Croissant Bake
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ingredients
directions
Preheat oven to 375°F. Grease an 8-by-10-inch round tart pan or other 2-quart baking dish with butter. Arrange apricot slices, skin-side up, in an even layer in the prepared baking dish.
In a small bowl, combine 2 tablespoons of sugar and chopped thyme and rub together with fingers to infuse the sugar with thyme flavour.
In a blender or a large bowl, using a hand blender, combine the remaining ⅓ cup of sugar, milk, honey, flour, salt, vanilla and almond extracts and blend until smooth. Carefully pour batter over apricots. Sprinkle apricots and batter evenly with thyme sugar. Bake on the centre rack of the preheated oven until the centre is just set, edges are golden and the custard is puffed, about 35 to 40 minutes.
Let cool slightly and serve warm or cold, topped with powdered sugar.
