Apricot clafoutis

Step 1/4

• 60 g butter
• 500 g apricots
• butter for greasing

• oven
• pie dish
• small saucepan
• cutting board
• knife

Preheat oven to 200°C/400°F, and grease the tart pan. Melt butter in a small pot over low heat, and set aside to cool. Wash apricots and dry, remove pit with a sharp knife, and cut in halves.

Step 2/4

• 4 eggs
• 125 g sugar
• ¼ tsp salt
• 250 ml milk
• 100 g flour

• whisk
• large mixing bowl

In a large mixing bowl, beat the eggs, then mix in sugar and salt and whisk until fluffy. Add milk, flour, and melted butter and mix until combined.

Step 3/4

• ½ tbsp vanilla sugar
• 2 tbsp almonds (slivered)

Pour the batter into the greased pan and spread the apricot halves evenly on top, with the cut side-up. Sprinkle with vanilla sugar and almonds.