French Clafoutis with Apricots and Anise
A French clafoutis—a custardy baked tart—infused with Middle Eastern warmth through fresh apricots and toasted anise seeds. Light, airy, and naturally sweet, this elegant dessert is perfect for brunch or a sophisticated finish to dinner.
- Prep
- 20 min
- Cook
- 32 min
- Wait
- 10 min
- Total
- 1 hr 2 min
- Makes
- 1 clafoutis (6 slices)
Steps
Before you start
- Remove eggs and milk from the refrigerator 30 minutes ahead so they're at room temperature
- Preheat the oven to 375°F (190°C)
- Have your 9-inch pie dish or tart pan ready
- Rinse and dry fresh apricots before starting
Preheat and Prepare the PanOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Melt 1 tablespoon unsalted butter in a small skillet or microwave (about 20 seconds).
- Using a pastry brush or crumpled paper towel, coat the bottom and sides of your 9-inch pie dish or tart pan thoroughly with the melted butter, ensuring an even coating.
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Ready when: Pan is evenly buttered with no dry spots
Tip: A well-buttered pan prevents the clafoutis from sticking and encourages even golden browning on the bottom.
Toast Anise Seeds
- Place 1 teaspoon whole anise seeds in a small dry skillet over medium heat.
- Toast for 1–2 minutes, stirring frequently, until fragrant but still pale—do not let them darken.
- Transfer the toasted seeds to a mortar and pestle and lightly crush them, leaving some seeds broken and some whole for texture and visual appeal.
- (If you don't have a mortar and pestle, seal the seeds in a small resealable bag and crush with the bottom of a heavy pan.)
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Ready when: Anise seeds are fragrant and lightly crushed
Tip: Toasting releases the anise's aromatic oils, intensifying the flavor. Do not brown them or they will taste bitter.
Prepare the Apricots
- Rinse fresh apricots under cool running water and pat them completely dry with a clean kitchen towel.
- Halve each apricot lengthwise along the natural seam, twist gently to separate the halves, and remove the pit using your thumb or the edge of a sharp knife.
- Leave the halves whole, or cut into quarters if any are very large.
- You should have approximately 2 cups of apricot pieces.
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Ready when: Apricots are halved, pitted, and arranged on a plate, ready to use
Tip: Pat the apricots dry to remove excess moisture—any liquid can thin the custard batter. If using canned apricots, drain them very well and pat dry with paper towels.
Make the Custard Batter
- Pour 4 large eggs (at room temperature) and 1 cup whole milk into a blender.
- Add 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 2 tablespoons melted butter, 1/4 teaspoon fine sea salt, 1 teaspoon pure vanilla extract, and the toasted crushed anise seeds.
- Blend on medium speed for approximately 1 minute until completely smooth with no lumps of flour visible.
- If you don't have a blender, whisk the eggs and milk together vigorously in a large bowl, then sift in the flour and sugar.
- Add the salt, melted butter, vanilla, and crushed anise seeds, and whisk until smooth and no flour streaks remain—do not overmix.
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Ready when: Batter is smooth, thin, and pours easily with no visible lumps
Tip: Room-temperature eggs and milk blend more smoothly and create a lighter, airier custard than cold ingredients. This temperature difference is key to a puffed, delicate texture.
Pour and Arrange
- Pour the prepared batter into the buttered pan, filling it to approximately 3/4 inch from the rim.
- Distribute the apricot halves or quarters evenly across the surface, pressing each piece gently into the batter so it is partially submerged.
- The fruit will sink slightly as the custard sets during baking, which is normal and desired.
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Ready when: Fruit is evenly distributed and partially submerged
Tip: Arrange the fruit in a single, even layer so heat reaches the center of the pan uniformly, ensuring the custard cooks through completely.
Bake Until Golden and SetOven 375°F / 190°C
- Place the pan in the preheated 375°F (190°C) oven and bake for 30–35 minutes.
- The clafoutis is done when the top is puffed and golden brown, and the custard is mostly set.
- The very center may have a slight jiggle when you gently shake the pan—this is correct; it will continue to firm up as it cools.
- A knife inserted near the edge of the pan (avoiding the fruit) should come out clean or with just a few moist crumbs.
- The top should never look wet or raw.
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Ready when: Top is puffed and golden brown; center has a slight jiggle; edges are firm; knife near edge comes out clean
Tip: Every oven is different. Start checking at 28 minutes. The golden color is a more reliable indicator than time alone. Refrain from opening the oven door frequently, as each opening causes temperature drop and prevents even puffing.
Cool and Serve
- Remove the clafoutis from the oven carefully and place it on a wire cooling rack.
- Allow it to rest at room temperature for at least 10 minutes—this cooling time allows the custard to firm up and makes slicing and serving much easier.
- The clafoutis will deflate slightly as it cools, which is completely normal.
- Just before serving, dust the top generously with 2 tablespoons of powdered sugar using a fine-mesh sieve or sifter for an elegant finish.
- Serve warm or at room temperature.
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Ready when: Top is lightly and evenly dusted with powdered sugar; custard is set but remains tender
Tip: Do not skip the cooling step—a warm, fresh-from-oven clafoutis is delicate and will fall apart when sliced. Room-temperature serving also allows the anise flavor to shine more clearly.
Good to know
Tips
- This clafoutis is best served with a dollop of crème fraîche, Greek yogurt, lightly whipped cream, or vanilla ice cream to complement the delicate custard.
- For a less-sweet version, reduce the granulated sugar to 1/4 cup (50g) and let the natural tartness of the apricots shine through.
- A deep-sided pie dish works better than a shallow tart pan because it gives the custard more room to puff and rise spectacularly.
- The anise flavor is subtle and grows more pronounced as the clafoutis cools—if you prefer a lighter anise presence, reduce the seeds to 1/2 teaspoon, or omit and use a different spice altogether.
Make ahead
The batter can be made up to 4 hours ahead and refrigerated in an airtight container. Pour into the buttered pan and arrange the fruit just before baking for best results. The baked clafoutis keeps well and can be made 1 day ahead; store covered in the refrigerator and warm gently in a 300°F oven for 10–15 minutes before serving.
Storage & reheating
Room temperature: up to 4 hours (best eaten within a few hours of baking). Refrigerator: up to 3 days in an airtight container; warm gently in a 300°F (150°C) oven for 10–15 minutes before serving. Freezer: up to 2 months wrapped tightly in plastic wrap and foil; thaw overnight in the refrigerator and warm as directed above.
Substitutions
- fresh apricots → Canned apricots in light syrup or juice. Use 1 cup (250g) well-drained canned apricots, patted dry with paper towels. Excess liquid can thin the custard, so drying is essential. The flavor will be slightly less bright than fresh.
- fresh apricots → Soft dried apricots. Use 1 cup (150g) halved dried apricots—no prep beyond halving is needed. They soften further during baking. The result will be slightly more dense and chewy.
- fresh apricots → Other stone fruits or berries. Substitute with fresh pitted cherries, plums, pears, or a mix of berries (same total weight). Adjust baking time by 1–2 minutes if using very juicy fruit.
- whole anise seeds → Ground cardamom, fennel pollen, or lemon zest. Replace with 1/2 teaspoon ground cardamom, 1/4 teaspoon fennel pollen, or 1/2 teaspoon finely grated lemon zest for a different warm spice note. Omit entirely if you prefer a neutral custard.
