This classic, simple French dessert is marvelous when summer fruits and berries are in season. The original recipe called for small prune plums, which can be cut in half and pitted. The apricots used here become pleasantly tangy when baked.
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the baking dish
- 1 pound ripe apricots, pitted and cut into 3/4 inch wedges (may substitute small ripe plums, cut in half and pitted)
- 1 cup raspberries, washed
- 3 large eggs
- 1/2 cup flour
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons sugar
- 1 1/3 cups whole milk
Position an oven rack in the upper third of the oven; preheat to 375 degrees.
Use butter to liberally grease the bottom and sides of a shallow 2-quart baking dish.
Arrange the apricot wedges (cut sides up) and the raspberries in a single layer on the bottom of the dish.
Whisk the eggs in a mixing bowl until smooth, then whisk in the 4 tablespoons of melted butter and the flour until completely smooth. Add the vanilla, then whisk in 1/2 cup of the sugar and the milk to form a custard.
Pour the custard over the fruit. Bake on the top rack for 30 minutes, then pull out the rack gently, so the crust that is just beginning to form on the claflouti remains intact. Sprinkle the remaining 2 tablespoons of sugar evenly over the surface, then gently return the rack to its position. Bake the claflouti for 30 minutes, or until it feels slightly firm in the center and its top is a nice golden brown.
Serve warm or at room temperature.
Adapted from David Lebovitz's "The Sweet Life in Paris" (Broadway Books, 2009).
Tested by Bonnie S. Benwick.
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