Apricot Clafoutis copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati Recipe

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5 votes | 4980 views

This recipe is from my latest book and winner of the Gourmand World Cookbook Awards-The Basic Art of Italian Cooking: Holidays & Special Occasions. I created this recipe originally when I was spokesperson for the American Academy of Ophthalmology because apricots have lots of Vitamin A which is a vitamin that is healthy for your eyes. When I am at my country farm in the mountains of Abruzzo and the 'susine'(Italian plums) are in season I like to make this with fresh plums.

Prep time:
Cook time:
Servings: 10 servings


Cost per serving $0.12 view details
  • 1 lb of fresh ripe apricots
  • 1/2 cup unbleached flour
  • 2 whole eggs plus 1 egg yolk
  • 5 tblsps sugar
  • 1 tsp vanilla
  • 1 ½ cups low fat milk
  • 1 tblsp plain yogurt


  1. Preheat oven to 365 degree
  2. Place 2 eggs and 1 egg yolk in bowl with sugar, vanilla. Beat with wire whisk or electric mixer for 5-6 minutes.
  3. Sift flour and add into egg mixture. Blend well. Then add in milk and yogurt. Blend well and let sit for 30 minutes.
  4. Wash, dry apricots, divide in half, and remove stone inside. Place apricots and Grand Marnier into liquid mixture and stir in.
  5. Butter and flour a pie pan and pour in mixture. Cook for 30 minutes at 375 degrees.. When cool, remove from pan onto serving dish. Sprinkle 1 tsp sugar on top. .
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Nutrition Facts

Amount Per Serving %DV
Serving Size 59g
Recipe makes 10 servings
Calories 84  
Calories from Fat 20 24%
Total Fat 2.18g 3%
Saturated Fat 1.0g 4%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 28mg 1%
Potassium 74mg 2%
Total Carbs 12.91g 3%
Dietary Fiber 0.2g 1%
Sugars 8.43g 6%
Protein 2.98g 5%



  • Tiffany Muehlbauer
    January 11, 2010
    This sounds fantastic. I usually make clafoutis with plums and love how incredible simple but wonderful this desert is. I'll have to try this next year when we harvest our apricots.
    I've cooked/tasted this recipe!

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