Clafoutis are a quick and easy summertime desert. They’re traditionally made with wild cherries, but are a great way to use up ripe stone fruits.
8-9 fresh apricots split, pitted and quartered
½ stick butter
¼ cup brown sugar
2 TBS powdered sugar
3/4 cup flour
¼ tsp baking soda
½ tsp vanilla extract
2 TBS Melted Butter plus 2 more prepping the tart pan or ramakins.
¾ cup of milk
⅛ tsp salt
In a medium size skillet, melt ½ stick butter. When it starts to bubble, add the quartered apricots and cook for about 3 minutes until soften, Add the brown sugar and turn the heat down to medium and let cook until the the sugar is melted.
In a medium sized mixing bowl, add the flour, powdered sugar, baking soda and salt together and whisk until blended. Add in and mix the milk butter and vanilla extract. Mix until the batter is lump free and is the consistency of whipping cream.
Coat the sides and bottom of the tart pan with melted butter then pour the apricots and their syrup into the bottom of the tart pan. Add the batter and cook at 350ºF for 20 minutes. Cool on a wire rack. to serve dust with powdered sugar.