Apricot Almond Flan (Flaugnarde)
When life gives you Apricots, make an Apricot Flaugnarde! This dessert hailing from the Limousin region, in south-central France, is a delicious variant of the Cherry Clafoutis – but made with Apricots. Resembling a large pancake, this dessert is made with seasonal stonefruits placed in a buttered dish, covered with a flan-like batter and baked until puffy. A “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled Flognarde) is the name given when made with apricots, plums, peaches or apples and…
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ tbsp. unsalted butter, for greasing your dish
- 1 cup (250ml) milk (2% or whole)
- 3 large eggs
- 1/4 cup (50g) sugar, plus 1 tbsp for sprinkling on top
- 1 ½ tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup (62.5g) all-purpose flour
- 1/4 tsp salt
- 300g medium-sized apricots, halved and pitted
- 2 tbsp shaved almonds
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Preheat the oven to 350°F (180°C). Generously butter a 8-9 inch circular pie dish or skillet.
- 3
In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla and almond extract. Sprinkle the flour and salt gradually, whisking continuously to avoid lumps and until smooth.
- 4
Place the halved apricots on the bottom of the prepared dish. Pour batter over top and sprinkle with the shaved almonds.
- 5
Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges, and the center looks set but still with a little jiggle.
- 6
Transfer to a cooling rack. The Flaugnarde will deflate as it cools and firm up in the center.
- 7
Serve warm or cool, cut in slices.