Apricot & Sour Cream Clafoutis
This simple summer dessert takes minimal effort to prepare using any combination of summer fruit. Leftovers make an agreeable breakfast the next day with a splash of cream. Clafoutis is a custard tart with a thin crepe-like base from the small amount of flour used.
Ingredients
- 1/2 cup flour gluten-free: use gluten-free flour mix
- 2/3 cup milk
- 100 g sour cream
- 4 eggs
- 1/4 cup sugar or honey
- 1 teaspoon vanilla extract
- 10-12 apricots halved and stones removed
Instructions
- Preheat the oven to 190C. Generously grease a 25cm round glass or ceramic tart dish with butter.
- Place the flour into a bowl and slowly add the milk while whisking to create a smooth paste. Add the sour cream, eggs, sugar and vanilla, and whisk well to combine. Set aside for 10 minutes for the starch in the flour to bloom.
- Prepare the apricots and arrange in the base of the tart dish. Pour the custard around the apricots and carefully place in the oven.
- Bake for 30 minutes until the custard is just set. Serve warm, dusted with icing sugar and drizzled with cream.