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imageWith a name like clafoutis could this dessert be anything other than French? Clafoutis originated in the Limousin region of France and has long been a favorite of mine. I am on a constant quest to find the ultimate clafoutis. Although it is traditionally made with black cherries, it lends itself well to a variety of fruits and seeing as the cherry season is over and the apricot season is soon to be, I decided to try this version with apricots. Usually, clafoutis is made with heavy cream so this is a different take on a classic, by using ricotta instead, which I happened to have on hand and was it about to reach its expiry date. I loved the end result. The apricots gave it a lovely tartness and the ricotta made it more like a cheesecake than a baked custard filling.

Serves 8


700 g / 25 oz small apricots
300 g / 10 oz ricotta
3 eggs, separated
50 g / 1.7 oz flour
50 g / 1.7 oz Maizena / cornstarch
100 g / 3.5 oz sugar
2 sachets vanilla sugar (or 1 teaspoon vanilla extract)
3 tablespoons powdered almonds
butter for the tart dish


Preheat the oven to 180 C / 360 F
Wipe the apricots, cut them into 2 and discard the pit
Butter a tart dish about 26cm / 10″
Generously sprinkle the base and sides with the almond flour
Place about half the apricots at the base of the dish
Whisk the ricotta with the egg yolks
Add the sugar, the vanilla sugar, the flour and the maizena
Beat the egg whites to firm peaks
Gently add the whites to the mixture
Pour the mixture into the dish over the apricot halves
Add the remaining apricots on the top
Bake for 35 to 40 minutes
Allow to cool and refrigerate for a few hours before serving